These 5 ingredient vegan shortbread cookies with chocolate chips are really easy and quick to make and taste delicious. In just 20 minutes you will have freshly baked delicious vegan shortbread - perfect for those short notice visitors!
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I love anything with chocolate chips in and I try to work them into many of my recipes! This Valentine's day I decided to make chocolate chip biscuits for the children and so of course I had to make them heart shaped. They look so cute, are really tasty and very portable. We took a box of them down to the beach for our weekend walk and sat on the rocks, eating biscuits and enjoying hot chocolate. This chocolate chip vegan biscuit recipe is really easy to make too, so is perfect for making with children.
We aren't usually huge Valentine's Day celebrators but this year (Feb 2021) anything goes and whilst we are in the middle of lockdown, anything that we can celebrate and cheer us up we are going to cling to! We have put up heart shaped bunting, are making these chocolate chip vegan biscuits in heart shapes and we might even make some plain ones to decorate with icing too.
We are going to start the day with heart shaped plant based pancakes, served with blueberry syrup and fresh strawberries, followed by a platter of Valentine's themed treats too as part of a Valentine's Day party lunch. For dinner, hubby and I are going to treat ourselves to a grown up meal - I have a great post full of vegan valentine's meal ideas from other bloggers if you need some inspiration.
Ingredients
The ingredients to these vegan shortbread biscuits are really simple and you will probably already have these simple ingredients in your kitchen cupboard. You only need...
- plain flour (all purpose flour)
- non dairy milk
- sugar
- vanilla extract
- plant based butter (vegan butter)
- vegan chocolate chips.
For exact quantities please see the recipe card below.
Instructions
- Pre-heat the oven to 180°C (fan oven)
- Cream the butter in a large mixing bowl, either with an electric mixer or a wooden spoon until nice and soft
- Add the sugar and beat in until the mixture is light and fluffy
- Add the vanilla extract and stir through
- Next to add the dry ingredients. Sieve in the flour and chocolate chips into the large bowl with the rest of the ingredients and mix until it forms a dough. If it is too sticky add a little more flour, if it is too dry you can add a splash of non dairy milk
- Roll the dough to 5mm thickness on a clean work surface (a lightly floured surface) and cut into shapes using a cookie cutter or freehand cut them out into shapes using a sharp knife.
- Place on lined and prepared baking sheets or cookie sheet and bake for 10-12 minutes or until they are just starting to turn brown. You want them to stay a pale colour so it is important to keep an eye on them and take them out of the oven before they turn golden brown.
- Leave on the tray to firm up for 5 minutes before transferring to a wire rack to cool.
📖 Recipe
Vegan shortbread cookies with chocolate chips
- Total Time: 22 minutes
- Yield: 18 1x
- Diet: Vegan
Description
These 5 ingredient vegan shortbread cookies with chocolate chips are really easy and quick to make and taste delicious. In just 20 minutes you will have freshly baked delicious vegan shortbread - perfect for those short notice visitors!
Ingredients
- 225 g non dairy butter
- 110 g caster sugar
- 275 g plain flour
- 75 g chocolate chips
- 1 tsp vanilla extract
Instructions
- Pre-heat the oven to 180°C (fan oven)
- Cream the butter in a large bowl, either with an electric mixer or a wooden spoon until nice and soft
- Add the sugar and beat in until the mixture is light and fluffy
- Add the vanilla extract and stir through
- Sieve in the flour and chocolate chips and mix until it forms a dough. If it is too sticky add a little more flour, if it is too dry you can add a splash of non dairy milk
- Roll the dough to 5mm thickness and cut into shapes.
- Place on a lined baking tray and bake for 10-12 minutes or until they are just starting to turn brown. You want them to stay a pale colour so it is important to keep an eye on them and take them out of the oven before they brown.
- Leave on the tray to firm up for 5 minutes before transferring to a wire rack to cool.
Variations
This recipe works really well for any occasion. I have cut the cookie shapes into hearts here for Valentine's day but you can cut them into any shape to suit your theme, bats for Halloween or stars for Christmas for example or even just rectangles to make shortbread fingers. You can also use the plain version of the recipe to create plain biscuits that you can ice. My children love using writing icing and a simple icing sugar and water runny icing to decorate these for any occasion or you can also use vegan royal icing to decorate.
You can of course substitute the chocolate chips for another filling of your choice - try chopped dried cranberries for vegan Christmas cookies or raisins or even crushed vegan mini eggs for an Easter version. The recipe can be adapted for any holiday season at any time of year.
Even though the recipe uses vegan butter instead of dairy butter if you use the right brand of plant based butter you will find that they still have a buttery flavor. I like using Flora Plant Block or Naturli.
You can even make these without the chocolate chips if you prefer a plain biscuit and more of a classic shortbread. I use a stand mixer to cream the sugar and butter together but you can just as easily use a wooden spoon so this recipe is wonderfully simple.
Substitutions
As I have mentioned, you can leave out the chocolate chips, or you could replace them with the same amount of dried fruit, replacing the vanilla extract with a suitable spice such as cinnamon.
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Buy Now → FAQs
How long do these shortbread biscuits keep for?
These are always best eaten as quickly as possible (as if that is a problem!!). They will keep in an airtight container for about 3 days but might go a little soft the longer you leave them.
Can I freeze shortbread biscuits?
Yes - these freeze really well. Bake as usual and leave to completely cool. Freeze on a flat baking tray before transferring to an airtight container where they will keep for up to 3 months. Defrost in the fridge and then allow to come to room temperature before serving.
Can I freeze shortbread dough?
Yes you can! Roll it into a sausage shape and wrap in a soy wrap and place in the Yes you can! Roll the shortbread cookie dough into a sausage shape and wrap in a soy wrap or plastic wrap and place in the freezer. When you want to use it, defrost it in the fridge and when it is soft enough you can slice it into disks and bake.
You can also freeze the cut out biscuits - and these are easy to bake from frozen when the time comes, just add a minute or two to the cooking time.
How to serve these buttery vegan shortbread cookies
I would think these are perfect served with a cup of coffee or a cup of tea in the afternoon, when taking time out for 30 minutes to read a good book!
What non-dairy milk is best to use?
I use a mixture of oat milk and coconut milk but generally soya milk is considered best for baking. You can also use almond milk or any other plant based milk that you like, just remember that some are thicker than others so you might need to add a bit more or less than the recipe asks for.
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You might also like these other vegan cookies recipes.
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Vegan Chewy Oatmeal Apricot Coconut Cookies Recipe
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Vegan Pumpkin Cookies Recipe - With Pumpkin Spice
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The Best Chewy Vegan Oatmeal Raisin Cookies Recipe
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Vegan Chickpea Cookie Recipe with Chocolate Chips
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