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
2 mL
coarse sugar for sprinkling (optional)
Per serving (1 cookie):
4.5 g
saturated fat
4 g
11 g
3 g
1 g
35 mg


  1. Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.

  2. 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).

  3. Place cut-outs onto prepared baking sheets; prick each several times with fork. Sprinkle with coarse sugar if using, and pat lightly onto dough.

  4. Bake 15 to 17 min., or until golden brown. Transfer cookies to wire rack to cool completely.

Product Recall : Compliments Pastrami