Shortbread Cookies

I did a little happy dance last week when I finally perfected (to my taste) my vegan shortbread cookie, made using refined coconut oil and yep – no processed sugar, hooray! Its a great base to do whatever you’d like with – here I spice it up with some flavors of the season, but you can also add chopped chocolate, nuts, or dried fruit to the dough. And there is always the option of dunking it in some melted chocolate or slathering it with pumpkin butter to make it extra special. No matter how you enjoy your shortbread, I hope you get to try my version here and dunk it in some peppermint hot chocolate too.

6 tablespoons refined coconut oil, as a liquid
1/4 cup pure maple syrup
1/4 cup maple sugar (coconut sugar or cane sugar work as well)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
a pinch of cloves
2 cups light spelt flour

View the full recipe at Faring Well →