These plant-based vegan shortbread cookies are delicious and more comfortable with making than most cookies. It comes together in 30 minutes and is a holiday must! You can make many variations with these sweet, buttery finger cookies, but my favourite are these fragrant robust Vegan Plant-Based Earl Grey Shortbread Cookies! Gluten-free and refined sugar-free option.

Some people swear to use only butter for the best flavour and results. Every time I see recipes asking for 2 cups of butter, I shudder. Even though I adore shortbread cookies, I’m automatically calculating how long I need to run to burn off the calories every time I think of how much butter is in them!

I used to buy these expensive shortbread cookies from a coffee shop next to my hairdresser’s salon. I have a weak spot for them. Those chubby little shortbread fingers were delicious with coffee. 

Healthy Plant-Based Vegan, Gluten-Free, Refined-Sugar-Free Options

For a healthier take on making shortbread cookies, I used Becel plant-based “butter” for a vegan base. You can also choose Bob’s Red Mill gluten-free all-purpose flour if you want to make these cookies gluten-free. Use organic maple syrup in place of granulated sugar if you want it to be refined-sugar-free too!

To make these simple shortbread cookies more fragrant and enjoyable, I infused Vanilla Earl Grey tea leaves into the cookie dough. Grind the whole tea leaves in a coffee grinder with a spice grinder accessory kit until finely powdered. 1 1/2 tablespoons should do the trick without overpowering the cookies!

Feel free to use your favourite tea leaves, hojicha tea powder or organic matcha green tea powder as a substitutes. Genmaicha green tea is also very lovely!

Option for vanilla paste with seeds instead of vanilla extra for a bold vanilla flavour that is unmatched.

Shape it into chubby fingers or roll them into 1/2 inch disks. What do you prefer? I love snacking on these shortbread cookies with a nice hot cup of Earl Grey Hot Chocolate by the fireplace!

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VEGAN PLANT-BASED EARL GREY SHORTBREAD

★★★★★5 from 9 reviews

• Author:Nancy
• Prep Time:15 minutes
• Cook Time:15 minutes
• Total Time:30 minutes
• Yield:20 cookies 1x
• Category:Dessert, Cookies
• Method:Baking
• Cuisine:Dessert
• Diet:Vegan

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Description

These plant-based vegan shortbread cookies are delicious and more comfortable with making than most cookies. It comes together in 30 minutes and is a holiday must! You can make many variations with these sweet, buttery finger cookies, but my favourite are these fragrant robust Vegan Plant-Based Earl Grey Shortbread Cookies! Gluten-free and refined sugar-free option.

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Ingredients

Scale1x2x3x

• 1/2 C plant-based butter, softened at room temperature (I used Becel Plant-Based Unsalted)
• 1/3 C maple syrup (or 3/4 cupgranulated sugar)
• 2 1/4 C All Purpose flour (or Bob’s Red Mill gluten-free all-purpose flour)
• 1 1/2 tbsp Vanilla Earl Grey tea leaves, finely powdered
• 1/4 tsp pure vanilla extract (optional)
• 1/4 tsp sea salt

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Instructions

1. Grind the Vanilla Earl Grey tea leaves in a coffee grinder with a spice grinder accessory kit until finely powdered.
2. Preheat oven to 350 degrees (175 C).
3. Line a large cookie sheet with parchment paper.
4. In a large mixing bowl or stand mixer, cream butter until it is creamy.
5. Add finely powdered Vanilla Earl Grey tea leaves, pure vanilla extract, maple syrup or granulated sugar, sea salt and blend.
6. Add flour slowly in 3 or 4 intervals and blend until thoroughly mixed.
7. Remove from stand mixer and work the dough until you can shape it into ball. The dough should press together without being sticky.
8. With a rolling pin, roll the dough our and then flatten approximately 1 inch in height.
   Use a dough cutter and cut the dough into 1″ x 3″ rectangles.
9. Refrigerate for 15 minutes to harden.
10. Remove from refrigerator.
11. Cut cookie dough into vertical 1 inch stripes.
12. Carefully transfer cut cookie dough to prepared parchment paper lined large cookie sheet, spacing them 1/2 inch apart.
13. Use a fork to gently poke some holes in each cookie so it will not crack with baking.
14. Bake for 15-17 minutes or until light golden brown. Keep a close eye at the 14 minute mark.
15. Remove from oven and let rest on a cooling rack for 10 minutes. The cookies will start to harder quickly.
16. Serve and enjoy!

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Equipment

large cookie sheet

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hojicha tea powder

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organic matcha green tea powder

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vanilla paste with seeds

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cuisinart stand mixer

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dough cutter

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spice grinder accessory kit

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coffee grinder

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granulated sugar

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Bob’s Red Mill gluten-free all purpose baking flour

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kitchen scissors

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maple syrup

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large mixing bowl

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measuring cups

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large baking sheet

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Notes

• If the dough is sticky, add 1-2 tbsp flour and knead it.
• If the dough is too dry, add a little more 1-2 tbspmaple syrup.
• Divide the cookie dough in half (into two balls). It makes rolling it out easier.
• Cut cookie dough into 1/2 inch discs if you prefer round shortbreads instead of 1″ x 3″ rectangles.
• If the cookie dough has become too hard in the refrigerator, let rest for 5 minutes to soften.
• You do not need to grease the cookie sheet.
• Cookies can be stored up to 1 week.
• Double the recipe for a large batch.

 

Keywords: best shortbread recipe, Vegan Desserts, Plant Based Desserts, Vegan cookies, Plant Based cookies, Christmas Cookies, Holiday Cookies, Shortbread Cookies, Earl Grey Tea, Vanilla, non-dairy butter, gluten-free cookies,

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