Chocolate Chip Shortbread Cookies

Chocolate Chip Shortbread Cookies recipe

Aptly named "shortbread" for the typically short amount of time they last on plates... No? Is that not — that's not why? Well, could've fooled us.

Preparation time Prep: 10 mins
bake time bake: 15 mins
Skill level Totally Doable

You will need:

  • 75 g roasted amonds
  • 65 g desiccated coconut
  • 180 g gluten free flour
  • 1 pinch salt
  • 1 pinch ground cinnamon
  • 90 g melted coconut oil
  • 90 g maple syrup
  • 75 g vegan chocolate
Recipe: Amber Wood
Photography: Chris Middleton
Stylist: Deb Kaloper


  • 1Preheat oven to 140°C.
  • 2Place roasted almonds, desiccated coconut, flour, salt and cinnamon into a food processor and blitz until a fine crumb forms.
  • 3Transfer to a bowl and add melted coconut oil and maple syrup. Massage together with your hands, press a clump together to see if it compacts, if not, add a touch more maple or coconut oil.
  • 4Roughly chop up vegan chocolate, sprinkle into cookie mix and combine.
  • 5Pour onto a sheet of baking paper and spread out a little with your fingers.
  • 6Place another baking sheet on top and use a rolling pin to roll & compact, keep it at about ½ cm thickness.
  • 7Use a cookie cutter (around 4 cm diameter would work) and cut out cookies. Leave for a few minutes to allow the coconut oil to set.
  • 8Carefully pick them up with a pallet knife and place on the baking tray
  • 9Bake for 15 mins
  • 10Allow to cool at room temp on tray
  • 11Store in an airtight container in the fridge.

Variation: Depending on the size of your cookies, you can get anywhere from 20 to 40 cookies out of this recipe!

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