By Sari Huhtala
Shortbread dropped off my Christmas baking list about 20 years ago when I resolved to only bake healthy treats, but I have to say this oh so simple vegan shortbread recipe would make any health nut proud.
Instead of butter, this shortbread is coconut oil based, but you’d never know it. Plus, it has the same melt-in-your-mouth texture as traditional shortbread, and it’s made with spelt flour – an easy to digest, low-gluten alternative to white or whole wheat flour – and a touch of coconut sugar.
These cookies, packaged nicely in a tin, make a perfect Christmas gift-giving idea!
Makes about 14 cookies
- 1 ¼ cup spelt flour
- ¼ cup coconut sugar
- ½ cup room temperature coconut oil
- 2 tsp pure vanilla extract
- ¼ tsp Himalayan salt
- 2 tbsp water
Blend coconut oil and coconut sugar in a medium bowl, either stirring vigorously by hand or use an electric mixer to beat until fluffy. Beat in vanilla and water. Add the flour ¼ cup at a time, mixing by hand in between. Dough should be easy to work with once all flour has been added. Using hands roll dough into a ball, then shape into a log shape, about 1 ½ to 2 inches wide. Roll the dough in parchment paper and place in refrigerator for about 40 minutes. Preheat oven to 350 degrees F. Remove dough from fridge and unwrap. Cut log into ½ inch thick pieces, placing them onto a parchment paper covered cookie sheet. Bake for 16-18 minutes until lightly golden on outside edges. Remove and let cool before serving or packing.