These Vegan Almond Shortbread Cookies are a delightful blend of simplicity and indulgence, perfect for any occasion. With their buttery richness and subtle nutty sweetness, they melt in your mouth, leaving a satisfyingly crumbly texture. Made with wholesome ingredients, they’re a guilt-free treat that even non-vegans will adore. In just under 30 minutes, you can whip up a batch that fills your kitchen with the warm, comforting aroma of toasted almonds.
Each bite offers a harmonious balance of flavors, from the earthy almond essence to the delicate hint of vanilla. These cookies are ideal for pairing with tea, coffee, or simply enjoying on their own. Their golden, crisp edges and tender centers make them irresistible, proving that plant-based baking can be both easy and extraordinary. Treat yourself to these little bites of joy—they’re as rewarding to make as they are to eat!
Ingredients for Vegan Almond Shortbread Cookies
- 1 cup all-purpose flour
- 1 cup millet flour (or substitute with all-purpose flour)
- ½ teaspoon salt (only if using unsalted butter)
- ¾ cup powdered sugar or granulated sugar
- 1 cup vegan butter, room temperature (e.g., Earth Balance or coconut oil)
- 1 teaspoon almond extract
- Optional toppings: pistachios, pine nuts, dried fruit, etc.
Step-by-Step Instructions
- Preheat the oven to 325°F (163°C).
- Sift together the flours, sugar, and salt (if using) in a bowl.
- In a medium bowl, mix the vegan butter and almond extract using a wooden spoon until combined.
- Add the dry ingredients to the butter mixture and mix until the dough comes together. Use your hands if needed, but avoid overmixing. The dough will be crumbly.
- Form the dough into a ball and proceed with your preferred method:
- For cutout cookies: Roll the dough onto a nonstick baking sheet to about ¼ inch thick. Add optional toppings like pine nuts if desired. If the dough is sticky, chill it briefly in the fridge. Bake for 20 minutes or until golden brown. Let cool almost completely before cutting into shapes.
- For square shortbread: Press the dough into an edged baking pan (e.g., 5×7 inches) and add toppings if desired. Bake for 30-35 minutes or until golden brown on top. Let cool before slicing.
- Let the cookies cool completely before serving or storing. Enjoy!
Creative Toppings & Flavor Twists
Elevate your Vegan Almond Shortbread Cookies with fun toppings and flavor variations! Try pressing pistachios or pine nuts into the dough before baking for a crunchy texture. For a sweet twist, sprinkle dried cranberries or chopped apricots on top. If you’re feeling adventurous, swap almond extract for vanilla or orange zest to create a whole new flavor profile.
Perfect Pairings: Serving Suggestions
These cookies pair beautifully with a cup of herbal tea or almond milk latte for a cozy treat. For a dessert platter, serve them alongside fresh berries or a dollop of coconut whipped cream. They also make a delightful gift when packaged in a cute tin or tied with a ribbon!
Storage Tips for Freshness
Store your cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature before enjoying—they’ll taste just as fresh!
Time-Saving Hacks for Busy Bakers
To save time, skip the cutouts and press the dough directly into a baking pan for square shortbread. You can also make the dough ahead and refrigerate it for up to 2 days—just let it soften slightly before rolling or pressing. If you’re in a rush, use a food processor to mix the dough quickly and evenly.
Equipment Tips for Success
For easy rolling, use a nonstick silicone baking mat or parchment paper to prevent sticking. A rolling pin with thickness guides ensures your dough is evenly rolled to ¼ inch. If you’re making square shortbread, a sharp knife or pizza cutter will give you clean, even slices.
Vegan Almond Shortbread Cookies
Ingredients
- 1 cup all-purpose flour
- 1 cup millet flour (or all-purpose is fine too)
- ½ teaspoon salt (only if using unsalted butter)
- ¾ cup powdered sugar or granulated sugar
- 1 cup vegan butter, room temperature (I used vegan Earth Balance, next time I will try coconut oil)
- 1 teaspoon almond extract
- Optional toppings – pistachios, pine nuts, dried fruit, etc
Instructions
- Preheat the oven to 325 degrees.
- Sift together the flours, sugar, and salt, if using.
- In a medium bowl, use a wooden spoon to mix the butter and almond extract together.
- Add the dry ingredients and mix everything together. Use your hands if necessary to incorporate the butter and get the dough to come together. Your dough will be pretty crumbly. Stop when it has just come together, don’t overmix. Form it into a ball.
- For cutout cookies: roll onto a nonstick baking sheet (I rolled pine nuts into the top of my dough), until your dough is about ¼ inch thick. (If the dough is sticky and you’re having a hard time, put it in the fridge for a little bit so the butter in the dough stiffens up).
- Bake for about 20 minutes, until the dough starts to turn golden brown. Remove and let cool almost completely before you cut out your shapes. You’ll have a lot of “scraps” with this method and will yield less finished cookies.
- For square shortbread: Press dough into an edged baking pan along with any toppings you like. I made a half recipe and used a 5×7 pan; my cookies were a about ½ inch thick. Since they were on the thick side, I baked these for about 30-35 minutes, until they started turning golden brown on top. The time will vary depending on the thickness, so just watch them. Once they’re done, let cool and then slice.