VEGAN TAHINI SHORTBREAD COOKIES
These vegan tahini shortbread cookies are the perfect afternoon snack with coffee or tea.
Provided by Lady at the Stove
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 8h25m
Yield 36
Number Of Ingredients 5
Steps:
- Blend flour, tahini, margarine, and sugar together in a food processor. Shape dough into 2 logs 1 inch in diameter.
- Place sesame seeds in a dish. Roll each log in sesame seeds. Wrap logs in plastic wrap; chill dough in the refrigerator, 8 hours to overnight.
- Preheat the oven to 300 degrees F (150 degrees C). Grease 2 baking sheets.
- Cut dough into 1/4-inch-thick slices. Place on the prepared baking sheets.
- Bake in the preheated oven until golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 116.8 calories, Carbohydrate 9.1 g, Fat 8.3 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 1.7 g, Sodium 45.1 mg, Sugar 2.6 g
GLUTEN-FREE VEGAN SHORTBREAD COOKIES
A very nice vegan cookie that you would not know is not made with real butter. I didn't know if this would work with the changes I made, but they turned out very good. They didn't fall apart or crumble; they held their shape very nicely.
Provided by manella
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 30m
Yield 60
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat margarine and sugar together in a bowl using an electric mixer until creamy. Add flour, cornstarch, and salt; mix by hand until dough comes together in a ball.
- Place dough on a flat work surface and roll out to a 1/2-inch thickness. Cut into desired shapes using cookie cutters. Place cookies on a baking sheet.
- Bake in the preheated oven until lightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 92.6 calories, Carbohydrate 8.9 g, Fat 6.2 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 1.6 g, Sodium 62.2 mg, Sugar 2.2 g
MILLIONAIRE'S SHORTBREAD BARS (VEGAN AND GLUTEN FREE)
Millionaire's shortbread bars traditionally have a bottom layer of shortbread cookie, a middle caramel layer, and a top chocolate layer. For my recipe, I made the cookie layer with almond flour to get a delicious nutty flavor. The middle layer is a caramel made mostly out of dates. Finally, I made the top chocolate out of cacao, coconut oil, and agave. Keep leftovers in the refrigerator.
Provided by Simply Sweet MAC
Categories Desserts Cookies Fruit Cookie Recipes Date
Time 8h35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
- Mix almond flour, grapeseed oil, 3 tablespoons agave syrup, vanilla extract, and salt together in a bowl. Press evenly into the bottom of the loaf pan to create the crust.
- Bake in the preheated oven until pale golden, about 20 minutes. Let cool.
- Process dates into a paste in a food processor. Add hot water and almond butter; process until very smooth. Spread mixture evenly over the crust.
- Whisk cacao powder, coconut oil, and agave syrup together in a bowl. Pour over date layer.
- Refrigerate until cacao layer is firm, 8 hours to overnight. Cut into squares.
Nutrition Facts : Calories 358.7 calories, Carbohydrate 33.6 g, Fat 24.5 g, Fiber 7 g, Protein 5.8 g, SaturatedFat 8.5 g, Sodium 48.4 mg, Sugar 23.6 g
VEGAN SHORTBREAD
Make our vegan shortbread with olive oil for a buttery flavour and cornflour to get the crumbliness of traditional versions. They taste great with nut butter
Provided by Anna Glover
Categories Afternoon tea, Treat
Time 40m
Yield Makes 12-14
Number Of Ingredients 5
Steps:
- Whizz the flour, sugar, a pinch of salt and the cornflour in a food processor to sieve and mix briefly, then add the vanilla and drizzle in the olive oil, pulsing the food processor blades until you get a soft, golden dough. Wrap and chill for 30 mins to rest.
- Heat the oven to 180C/160C fan/gas 4, and line a baking sheet with parchment or a baking mat. Roll the dough out on a lightly floured work surface to a 5mm thickness and use a round or fluted cutter, about 6cm diameter, to cut out shortbread rounds. Use a small palette knife to transfer to the baking sheet. Can be frozen on the baking tray, then transfered to a box when solid. Will keep for up to three months.
- Sprinkle the 1 tbsp sugar over the biscuits and bake for 15-20 mins until golden brown. Leave to cool for a few mins to firm up on the tray, then transfer to a cooling rack to cool completely. Add 2-4 mins to the cooking time if baking from frozen.
Nutrition Facts : Calories 176 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
VEGAN BANANA PECAN SHORTBREAD
It took a few tries to get the perfect crispy, crunchy, flavorful vegan shortbread, but this recipe finally nailed it. Using a combination of olive oil and vegan butter mixed with mashed banana creates just the right texture and flavor.
Provided by Lasheeda Perry
Categories dessert
Time 2h20m
Yield 16 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Grease a 9-by-9-inch metal baking pan with nonstick cooking spray and line it with parchment paper, leaving a 2-inch overhang on 2 sides. Line a baking sheet with parchment paper.
- Whisk the flour, cinnamon, salt and baking soda in a medium bowl.
- Whisk together the olive oil, vegan butter, banana and vanilla extract in a large bowl until smooth. Whisk in 1 cup confectioners' sugar until smooth. Fold in the flour mixture, in two batches, making sure it is well combined before adding the next batch. Fold in the pecans until just combined.
- Press the dough firmly into the prepared baking pan and refrigerate until chilled, 35 to 40 minutes. Lift the shortbread out of the pan onto a cutting board, using the parchment handles. Cut the shortbread into 16 squares and arrange on the prepared baking sheet.
- Bake until the shortbread is set and turns light golden brown on top with deep golden brown edges, 45 to 50 minutes. Let cool on the baking sheet for 30 minutes. Transfer the shortbread to a wire rack to cool completely, about 30 minutes.
- Meanwhile, whisk the remaining 1/4 cup confectioners' sugar, maple syrup and 1 tablespoon water in a small bowl until smooth. Drizzle with a spoon over the shortbread.
VEGAN SHORTBREAD
I know shortbread is easily made vegan but for those who are worried about how vegan margarine will compete with butter - worry no more. This recipe I used made very buttery, not too sweet traditional shortbread.
Provided by gorillavegetarian
Categories Dessert
Time 35m
Yield 20-30 fingers
Number Of Ingredients 3
Steps:
- Pre-heat oven to 300°F.
- Cream together margarine and sugar.
- Add sifted flour 1/4 cup at a time.
- Use hands to mix into a soft, smooth dough.
- With hands press into a 1-2cm thick rectangle and use sharp knife to cut into fingers.
- Use fork to make pretty shortbread holes.
- Place in oven for 25 minutes.
- Let cool on tray for 5 minutes.
- EXTRA NOTES:.
- This shortbread is not overly sweet - feel free to add another loosely packed TBS or 2 of brown sugar to the mix. Feel free to sprinkle granulated sugar on top before baking. Also depending on your oven cookies can be ready after only 15-20 minutes or can be cooked for up to 50 minutes (for extra crunch and with a very golden bottom). Keep an eye on shortbread for your preference.
Nutrition Facts : Calories 69.1, Fat 0.1, Sodium 2.4, Carbohydrate 15.5, Fiber 0.4, Sugar 5.3, Protein 1.4
VEGAN PISTACHIO SHORTBREAD COOKIES
Pistachios are by far my favorite nut. They've got that aromatic aftertaste that keeps you coming back for more. You pair that with rose water, and the taste is reminiscent of baklavas. Most gluten-free and vegan shortbread recipes, I have found to be complete fails. This one is surprisingly just like the original version.
Provided by Happy as a Yam
Categories Cut-Out Cookies
Time 9h15m
Yield 30
Number Of Ingredients 13
Steps:
- Bring water and agar-agar powder to a boil over medium heat. Reduce heat and simmer until thickened, about 5 minutes. Remove from the heat and refrigerate until set, 20 to 30 minutes.
- Cream vegan butter and coconut oil with an electric mixer on medium speed for about 2 minutes. Sift in powdered sugar, 1 tablespoon at a time, mixing after each addition to combine. Sift in flour and ground pistachios; stir to combine. Stir in vanilla and salt until incorporated, scraping the bowl as necessary. Stir in the prepared agar-agar; your dough will become wet but don't worry, it will harden in the refrigerator. Cover the bowl with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Line a work surface with parchment paper. Line a baking sheet with parchment paper.
- Remove dough from the refrigerator and divide in half. Cover one half with plastic wrap and return to the refrigerator. Cover the remaining half with plastic wrap and roll on the prepared surface until it's 1/4-inch thick, working it into your hands to warm it up if it's too thick.
- Cut out cookies with cookie cutter shape of choice. Rinsing off the cookie cutters with hot water between cuts will help remove any stuck-on cookie dough. Place cookies on the prepared baking sheet.
- Bake in the preheated oven until the edges turn golden brown, 10 to 20 minutes, depending on the size. Cool on the baking sheet briefly before removing to a wire rack to cool, about 10 minutes.
- Whisk aquafaba with an electric mixer until foamy. Whisk in powdered sugar, 1 tablespoon at a time, until fully incorporated and thick. Stir in rose water.
- Dip cooled cookies into the icing and place back on the baking sheet. Sprinkle with chopped pistachios.
Nutrition Facts : Calories 157 calories, Carbohydrate 16.4 g, Fat 9.7 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 67.6 mg, Sugar 9.8 g
RASPBERRY SCOTTISH SHORTBREAD ( VEGAN!)
This is from Lindsay Wagner (The Bionic Woman) and Ariane Spade's vegan cookbook "High Road To Health". It is more like a bar with jelly than a shortbread, that name has always confused me,but maybe I'm missing something. Anyway, it is one of the few actual recipes I use, which is a problem when you want to share. I love eating this raw-the REAL maple syrup makes it!!! Also it is EASY to make- i put the actual directions in but I just put in dry ingredients, then wet, then mix, nothing step by step.
Provided by happy_vegan
Categories Bar Cookie
Time 45m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350.
- Sift the flour and salt(I just put them in a bowl and mix I'm not a sifter).
- Add the oil to the dry ingredients and mix well.
- Add the maple syrup and vanilla and mix thoroughly.
- Lightly oil a 9x9 pan. Cover bottom with half the batter, pressing it firmly into place with fingers.
- Spread the jam evenly over the batter to cover(I find it helps to mix jam first) Loosely cover with remaining batterPress gently and bake for 35 minutes. Let cool 15 minutes(If you can wait).
Nutrition Facts : Calories 130.8, Fat 1.1, SaturatedFat 0.2, Sodium 77.7, Carbohydrate 27.5, Fiber 2.2, Sugar 11.2, Protein 3.1
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #5-ingredients-or-less #desserts #easy #beginner-cook #vegan #vegetarian #cookies-and-brownies #dietary
You'll also love