I absolutely fell in love with idea of making vegan shortbread cookies with different fillings. Each ingredient transforms the texture of a cookie and it’s a lot of fun to experiment with all kinds of nuts, dried fruits and spices.
Today I’m gonna share with you two flavor combinations: almond orange and walnut cinnamon. I find walnut cinnamon cookies the most “buttery” and more like classic shortbread. While almond orange and my previous cranberry rosemary ones are a bit chewy. But they all are delicious!
Beat vegan butter and sugar in a stand mixer until fluffy. Then add aquafaba and vanilla extract. Mix until aquafaba is incorporated.
Now add flour and salt. Continue mixing until the dough has crumbly consistency.
Divide the dough in two using kitchen scales. Add one part of the dough together with orange zest back into the mixing bowl. Mix until orange zest is incorporated. Then fold in chopped almonds.
Form a dough ball and then roll it into a 1 1/2 inch thick log. Wrap the dough in a cling film and place in a fridge for couple of hours or overnight.
Now mix second part of the dough with cinnamon and then fold in chopped walnuts. Again form a dough ball and roll it into the same size log as almond orange one. Wrap in a cling film and place in the fridge.
Preheat oven to 180°C (355°F).
Take the dough out of the fridge and let it sit for few minutes on a counter if it’s too hard.
Using a sharp knife, slice each dough log into about 1/3 inch thick cookies. Place the cookies onto a lined baking sheet leaving enough space between each one.
Bake cookies for 12-15 minutes or until the edges just begin to turn golden.
Transfer the cookies onto a cooling rack and let them cool down completely before serving.
PrintVegan Shortbread Cookies (2 Flavors)
2 flavors of vegan shortbread cookies: almond orange and walnut cinnamon.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: Vegan
Ingredients
Scale
- 100g (1/2 C) vegan butter or shortening (room temperature)
- 1/2 C sugar
- 2 tbsp aquafaba
- 1 tsp vanilla extract
- 1 C all-purpose flour
- 1/2 tsp salt
- zest of 1 orange
- 2 tbsp chopped almonds
- 2 tbsp chopped walnuts
- 1 tsp cinnamon
Instructions
- Beat vegan butter and sugar in a stand mixer until fluffy. Then add aquafaba and vanilla extract. Mix until aquafaba is incorporated.
- Now add flour and salt. Continue mixing until the dough has crumbly consistency.
- Divide the dough in two using kitchen scales. Add one part of the dough together with orange zest back into the mixing bowl. Mix until orange zest is incorporated. Then fold in chopped almonds.
- Form a dough ball and then roll it into a 1 1/2 inch thick log. Wrap the dough in a cling film and place in a fridge for couple of hours or overnight.
- Now mix second part of the dough with cinnamon and then fold in chopped walnuts. Again form a dough ball and roll it into the same size log as almond orange one. Wrap in a cling film and place in the fridge.
- Preheat oven to 180°C (355°F).
- Take the dough out of the fridge and let it sit for few minutes on a counter if it’s too hard.
- Using a sharp knife, slice each dough log into about 1/3 inch thick cookies. Place the cookies onto a lined baking sheet leaving enough space between each one.
- Bake cookies for 12-15 minutes or until the edges just begin to turn golden.
- Transfer the cookies onto a cooling rack and let them cool down completely before serving.
Notes
Nutrition facts are approximate.
Nutrition
- Serving Size: 1 cookie
- Calories: 81
- Sugar: 4.2g
- Sodium: 51mg
- Fat: 4.8g
- Saturated Fat: 1.5g
- Carbohydrates: 8.4g
- Fiber: 0.3g
- Protein: 0.7g
- Cholesterol: 0mg
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