If your “sweekness” is anything like mine, you will love these crunchy, slightly-sweet, “buttery” cookies. They’re so easy to make and pair with just about any warm winter beverage.
- Preheat oven to 350-degrees F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer, cream the coconut oil until smooth. Add the almond butter, maple syrup, and vanilla. Mix until thoroughly combined. Add the flour mixture and salt and process until the dough comes together in one mass. Remove and knead a few times on a piece of parchment or silicone mat.
- Pat dough into a rough square and using a rolling pin, roll until dough is about a half-inch thick.
- You can either just slice the dough into thin rectangles or use your favorite cookie cutter. If you go the cookie cutter route, you can keep gathering and rolling the scraps until you use up all of the dough.
- Place the cookies on the baking sheet and using a fork, press the tines into the cookies in several place to get that classic shortbread look.
- Bake cookies for 15-18 minutes or until beginning to brown lightly at the edges. The cookies will firm as they cool. Let cool completely before storing in an air-tight container.
If you really want to make these decadently special, melt some vegan chocolate chips and dip the ends of the cookies in the chocolate (or drizzle over the cookies). Place cookies on parchment and let the chocolate harden. So good!
Keywords: shortbread, cookies, easy, dessert, tea time, maple syrup, vanilla, coconut oil