Coconut Oil Shortbread Cookies
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!
Servings: 14 cookies
Ingredients
- 1/2 cup coconut oil room temperature
- 1/4 cup cane sugar or granulated 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.