Our delicious and easy Mint Chocolate Vegan Shortbread Cookies are a light and delicious treat to make this holiday season or any time of year! Use your favorite cookie cutters to cut them into any shape you want and then get the kids involved to do the chocolate dipping!
The Best Vegan Shortbread Cookies
This easy vegan shortbread recipe is perfect for baking season! We absolutely the combination of chocolate and mint! So nice to have the light and refreshing flavors. Every year at Christmas time we love to get the kids in the kitchen and bake our favorite cookies and one new cookie recipe. We highly recommend these vegan Christmas cookies! They are slightly healthier, good recipe, and so much fun to make. And although December is traditionally baking season, we would make this buttery cookie any time of the year!
Looking for another vegan dessert recipe? Try our Vegan Cookie Dough!
What You Will Need
- plant-based butter – any variety of butter will work, but if you want to keep them vegan use a non-dairy butter.
- granulated sugar – always a must to bring that sweetness to your cookie recipe.
- all-purpose flour – we used regular flour, but you could also try 1-to-1 gluten-free flour.
- peppermint extract – this can get strong quickly, so you only need a little bit! Option to swap with vanilla extract or almond extract, but we love the light minty flavor.
- fresh mint leaves – added for more fresh, minty taste and a little color.
- pinch of salt – just a dash to also help with the structure of the dough.
- dairy-free chocolate chips – melted to create that chocolate coating on the outside.
- coconut oil – added to help keep the melted chocolate a nice and smooth texture.
How To Make Vegan Shortbread Cookies
The first steps to making this simple recipe are to cream the softened butter and sugar together in the bowl of a stand mixer or in a large bowl with an electric mixer. Mix in the peppermint extract. Then, in a separate bowl, mix together the dry ingredients (flour and salt). Add the flour and fresh mint to the butter mixture and continue mixing to fully combine. Place the ball of cookie dough in plastic wrap and cool in the fridge for 30 minutes. Then roll out the shortbread dough with a rolling pin to half an inch thick. Cut to your desired shapes and place on a baking tray to bake at 350 degrees F for 20-25 minutes of cook time. Move baked cookies to a cooling rack. Once these delicious cookies are fully cooled, melt the chocolate chips and coconut oil in 20 second increments. Then start dipping the vegan cookies and place them on parchment paper or wax paper to let the chocolate harden.
Made this delicious recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Other Recipes You Might Like
Mint Chocolate Vegan Shortbread Cookies
- Prep Time: 15 minutes
- Refrigeration Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 20 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Our Mint Chocolate Vegan Shortbread Cookies are a light and delicious holiday treat that everyone is going to love!
Ingredients
- 3/4 pound vegan butter, room temperature
- 3 1/2 cups all-purpose flour
- 1 cup granulated sugar (extra for sprinkling on top)
- 1 teaspoon peppermint extract
- 2 tablespoons fresh mint leaves, finely chopped
- 1/4 teaspoon kosher salt
- 6–8 oz dairy-free semi-sweet chocolate chips
- 2 teaspoons coconut oil
Instructions
- Preheat oven to 350 degrees F.
- Using a stand mixer, combine butter and sugar in bowl and mix together with paddle attachment. Add peppermint extract and continue mixing.
- In a separate bowl, sift together flour and salt.
- Add flour mixture, together with chopped mint leaves, into the butter mixture. Mix on low speed until it creates a dough.
- Remove from bowl and place on flour-dusted surface and shape into a large disc.
- Wrap in plastic wrap and store in refrigerator for at least 30 minutes.
- After 30 minutes, roll the cookie dough out to 1/2 inch thick and cut with preferred cookie cutter. Place on un-greased cookie sheet and sprinkle with extra sugar.
- Bake for 20-25 minutes or until edges start to turn golden brown. Allow to cool on a wire rack at room temperature.
- When you are ready to dip in chocolate, put chocolate chips & coconut oil in a microwave-safe bowl and warm in the microwave in 20 second increments until fully melted.
- Dip each cookie in chocolate and place on parchment paper to dry.
Notes
- Storage: keep the finished cookies in an airtight container on the counter for up to 1 week.
Nutrition
- Serving Size: 1 cookie
- Calories: 227
- Sugar: 14.9 g
- Sodium: 149.7 mg
- Fat: 9.9 g
- Carbohydrates: 32.3 g
- Protein: 3 g
- Cholesterol: 0 mg
Georige | The Home Cook's Kitchen says
these look great Erin! i’m not a vegan baker but i’d totally give these a try! love the pics too, your photography is gorgeous!
Erin says
Thank you so much!! You could easily sub real butter for the margarine ?.
Amy says
Hi – is the recipe missing flour in the list of ingredients?
Erin says
Oh my gosh … I am dying laughing! I can’t believe I forgot to put that in the ingredient list! Yes, I just added the measurement. Thank you so much for letting me know!!
Amy says
Haha – you are so welcome! I love all your recipes, and can’t wait to make these tonight. With flour 🙂
Erin says
That is awesome!!! Hope you like them! ❤️
Amy says
Hi Erin – these were so delicious. My entire family loved them. Such a special, delicate cookie- and real treat. Can’t wait to try your next recipe. Happy Holidays to you and your family.
Erin says
That makes me SO happy to hear, Amy! I am so glad you and your family enjoyed them! Happy Holidays!!! ❤️