These decadent rosemary-chocolate shortbread cookies are the perfect holiday recipe for your next cookie exchange party or to gift to friends and family and are the ideal holiday treat to indulge in with a glass of hot cocoa, almond milk, or apple cider. And they’re vegan!
Think shortbread and your first thought is butter—and loads of it! This recipe is my version of the traditional shortbread cookie and calls for replacing the butter with coconut oil. It provides this vegan shortbread with a satisfying crumbly melt-in-your-mouth texture of traditional shortbread—I promise you won’t miss the butter!
One more tip for the perfect shortbread texture is to not skip the extra step called for in the recipe and chill the dough for a couple of hours before baking.
Rosemary and cocoa make for a great combination. Don’t skimp on the vanilla salt, as it elevates the taste to a whole new level. There is no better way to get into the holiday spirit than making these rosemary-chocolate shortbread cookies!
RECIPE: Vegan Rosemary-Chocolate Shortbread Cookies
(everything organic, 12 cookies)
1 cup whole wheat pastry flour
2 tbsp rosemary, chopped fine
⅓ cup coconut palm sugar
1 tbsp flaxseed meal
½ cup raw cocoa powder
½ tsp baking soda
½ cup coconut oil
¼ cup maple syrup
Vanilla salt to sprinkle on top
- Melt the coconut oil in a saucepan. Set aside.
- Mix flour, cocoa powder, coconut sugar, flaxseed meal, and baking soda in a stainless steel mixing bowl. Add the maple syrup and melted coconut oil.
- Knead into a stiff dough.
- Divide into 12 balls, flatten into rounds and refrigerate for a couple of hours.
- Place on a baking tray. Sprinkle vanilla salt on the top.
- Bake in a preheated oven at 350 degrees Fahrenheit till firm to touch (~ for 20 mins).
- Enjoy hot from the oven with your favorite holiday beverage of choice!
Ring in the holidays with these delightful and delicious rosemary-chocolate shortbread cookies.