Coconut Oil Shortbread Cookies

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It’s no secret, I love sweets – cupcakes, ice cream, cookies! I have a sweet tooth and I’m not ready to give that up. I love experimenting in the kitchen and making recipes with different ingredients. These amazing Coconut Oil Shortbread Cookies, are vegan, easy to make and only 6 ingredients including coconut oil. They do not have a strong coconut flavor and taste like a simple shortbread cookie!

They are great to eat with or without a topping. If you choose to add a topping, chocolate drizzle, sprinkles, coconut flakes or almonds are wonderful options. They are also a perfect holiday cookie and can be easily personalized for the occasion.

Coconut oil is an excellent thing to keep in your house, so many different ways to use it from your skin to cooking. Lots of benefits and purposes.

Coconut Oil Shortbread Cookies

To make these delicious shortbread cookies. Add your room temperature coconut oil to a large mixing bowl. The coconut oil should be solid, but not hard. With an electric mixer on medium-high, mix coconut oil until it’s smooth and not chunky.

Add your sugar, vanilla extract, salt and water and mix for another 2-3 minutes until combined. Now with a large spoon, stir in the flour until combined. The dough shouldn’t be soft and soggy but it shouldn’t be dry and crumbling either. Aim for the between, if it’s too dry add a little more water; if it’s too soggy add a little more flour.

Grab a piece of syran wrap or wax paper and sprinkle a little flour so the dough doesn’t stick to the wrap/paper. The dough needs to be formed into a log shape about 2 inches in circumference and then wrapped in the wrap or paper. This can be done with your hands. Wrap tightly and refrigerated for at least 30 minutes.

Preheat the oven to 350° F and line a baking sheet with parchment paper.

When your dough is hard and ready, take out of fridge and unwrap it. With a sharp knife cut into 1/2 inch pieces and place on baking sheet about 1 inch apart.

Bake in the preheated oven for 18-20 or until the edges are little brown. If you’d like to add sprinkles, almonds or coconut flakes, add them on the last few minutes of baking. Transfer them to a cooling rack and cool completely before serving.

We like using these melting wafers for the chocolate drizzle.

Hope you enjoy them as much as my family and I do! Feel free to share the recipe and save it to Pinterest too!

Coconut Oil Shortbread Cookies

5 from 2 votes

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Servings 14 cookies

Ingredients

  

• 1/2 cup coconut oil room temperature
• 1/4 cup cane sugar
• 2 tsp pure vanilla extract
• 1/4 tsp salt
• 2 Tbsp water
• 1 1/4 cup all-purpose flour

Instructions

 

• In a large mixing bowl, add your room temperature coconut oil. It should be solid, but not hard. With an electric mixer on medium-high, mix coconut oil until it's smooth and not chunky.
• Add your sugar, vanilla extract, salt and water and mix for another 2-3 minutes until combined.
• Now with a large spoon, stir in the flour until combined.
• The dough shouldn't be soft and soggy but it shouldn't be dry and crumbling either. Aim for the between, if it's too dry add a little more water; if it's too soggy add a little more flour.
• Grab a piece of syran wrap or wax paper and sprinkle a little flour so the dough doesn't stick to the wrap/paper. The dough needs to be formed into a log shape about 2 inches in circumference and then wrapped in the wrap or paper. This can be done with your hands.
• Wrap tightly and refrigerated for at least 30 minutes.
• Preheat the oven to 350° F and line a baking sheet with parchment paper.
• When your dough is hard and ready, take out of fridge and unwrap it. With a sharp knife cut into 1/2 inch pieces and place on baking sheet about 1 inch apart.
• Bake in the preheated oven for 18-20 or until the edges are little brown. Transfer them to a cooling rack and cool completely before serving.
• *Optional: You can drizzle baking chocolate over them and add some sprinkles. They make perfect holiday treats for Valentine's Day, Easter, Christmas, ect.

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