Vegan Chocolate Dipped Shortbread
Buttery, crisp, and half-draped in glossy dark chocolate, these shortbread cookies are the kind of treat that disappears fast — and nobody will guess they're completely plant-based. The secret is softened vegan butter creamed with organic cane sugar until pale and fluffy, giving the dough that classic melt-in-your-mouth texture you'd expect from a traditional shortbread. A touch of coconut oil stirred into the melted vegan chocolate chips keeps the coating smooth and snappy once it sets. An optional pinch of flaky sea salt on top takes the whole thing from simple to genuinely impressive. The recipe makes 24 cookies, so it's a great choice for gifting, holiday tins, or a party spread where you want something elegant that everyone at the table can enjoy. Store-bought chocolate-dipped cookies often contain dairy in both the biscuit and the coating, but by using vegan chocolate and plant-based butter here, every component stays clean from start to finish. These are the cookies you'll want to keep on rotation.
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Learn more →Ingredients
24 servings
For the shortbread
- 1 cup (2 sticks) vegan butter, softened
- ½ cup organic cane sugar
- 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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