Maple Coconut Vegan Shortbread
Prep time: 5min
Total time: 30min
Makes: 36 cookies
¾ cup
coconut oil, melted
175 mL
½ cup
maple syrup
125 mL
1 tsp
vanilla extract
5 mL
3 cups
all-purpose flour
750 mL
½ tsp
salt
2 mL
coarse sugar for sprinkling (optional)
Per serving (1 cookie):
calories
90
fat
4.5 g
saturated fat
4 g
carbs
11 g
sugar
3 g
protein
1 g
sodium
35 mg
Directions
-
Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
-
In large bowl, whisk together coconut oil, maple syrup and vanilla. Stir in flour and salt until soft dough forms. Tip dough onto work surface and shape into a disc. Place between two sheets of parchment paper and roll out to 1/4-in. (5-mm) thickness. Cut dough into 36 rectangles, about 2 x 1/2-in. (5 x 1-cm) each or to desired size of rectangles (or use your favourite cookie cutters).
-
Place cut-outs onto prepared baking sheets; prick each several times with fork. Sprinkle with coarse sugar if using, and pat lightly onto dough.
-
Bake 15 to 17 min., or until golden brown. Transfer cookies to wire rack to cool completely.
