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Vegan Almond Shortbread

Vegan Almond Shortbread

  • Author: Paige Adams
  • Prep Time: 20 minutes
  • Cook Time: 15-18 minutes
  • Total Time: 35-38 minutes
  • Yield: 24 cookies 1x


From their crumbly consistency to their buttery bite, these nutty vegan almond shortbread are just as a good as a standard classic version.


  • 1/2 cup sliced almonds
  • 11/4 cups all-purpose flour
  • 1/2 cup almond meal
  • 1/2 teaspoon kosher salt
  • 1/2 cup smooth unsalted roasted almond butter
  • 1/2 cup refined coconut oil, melted
  • 1/2 cup granulated sugar
  • 1/4 cup turbinado sugar
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350 degrees F. Line a sheet pan with parchment.
  2. Toast the sliced almonds in the oven until lightly browned, about 8 minutes.
  3. In a medium bowl, combine the flour, almond meal and salt. In a large bowl, use an electric mixer on medium speed to beat the almond butter, coconut oil, both sugars and vanilla extract until fully combined, about 1 minute. Mix in the dry ingredients and chopped almonds.
  4. Place 2-tablespoon-size mounds spaced 1 inch apart on the prepared sheet pan. Flatten the dough into 1/4-inch-thick rounds. Bake for 15-18 minutes, until golden brown. Transfer to a rack to cool completely. Store in an airtight container in the refrigerator.


Adapted from Food & Wine March 2016