Low Sugar Vegan Chocolate Dipped Shortbread

Total time1 hr 8 min

Prep time20 min

Cook time18 min

Low Sugar Vegan Chocolate Dipped Shortbread

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Ingredients

24 servings

For the shortbread

1 cup (2 sticks) vegan butter, softened
Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Country Crock Dairy Free Plant Butter with Avocado Oil Miyoko's Creamery Organic Salted Oat Milk Butter I Can't Believe It's Not Butter It's Vegan Vegetable Oil Spread
See all
½ cup organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp vanilla extract
2 cups all-purpose flour
¼ tsp salt

For the chocolate dip

8 oz vegan chocolate chips or chopped vegan chocolate
1 tsp coconut oil

For serving

flaky sea salt, for sprinkling (optional)

Instructions

1
Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper.
2
Beat the vegan butter and organic cane sugar together in a stand mixer or with a hand mixer on medium speed until pale and fluffy, about 3 minutes. Add the vanilla extract and mix until combined.

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