Vegan Chocolate Dipped Shortbread Cookies Easy Recipe

Craving a Sweet Treat That’s Actually Easy to Make?

Get ready to fall in love with these Vegan Chocolate Dipped Shortbread Cookies? They’re buttery, melt-in-your-mouth delicious, and surprisingly simple to whip up. Imagine that perfect snap of shortbread followed by the smooth richness of dark chocolate – yes, please! They’re guaranteed to impress, whether you’re baking for a special occasion or just need a little something sweet to brighten your day.

Why You’ll Love Vegan Chocolate Dipped Shortbread Cookies?

• Perfectly buttery and crumbly shortbread texture that melts in your mouth.
• Rich, dark chocolate coating that adds a decadent touch.
• Super easy to make with just a handful of simple ingredients.
• Ideal for any occasion – from holidays to afternoon tea.
• Completely vegan and allergy-friendly.

What Makes Vegan Chocolate Dipped Shortbread Cookies Unique?

What sets this recipe apart is the use of aquafaba (the liquid from a can of chickpeas) as a binding agent in our shortbread. This ingenious trick creates a beautiful, light, and delicate texture without relying on eggs. We also use a specific method of chilling and cutting that results in the ideal thickness and consistency. The combination of high-quality vegan butter and dark chocolate gives these cookies a surprisingly gourmet flavor and look with minimal effort.

Ingredient List for Vegan Chocolate Dipped Shortbread Cookies

• 1 cup (2 sticks) vegan butter, softened
• ½ cup granulated sugar
• ½ cup aquafaba
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• ½ teaspoon salt
• 8 ounces vegan dark chocolate, chopped
• 1 teaspoon coconut oil (optional, for smoother chocolate)

Aquafaba adds moisture and binds the shortbread while maintaining a wonderfully delicate crumb. Vegan butter is key to achieving that perfect buttery flavour.

Step-by-Step Instructions for Vegan Chocolate Dipped Shortbread Cookies

1. In a large bowl, cream together the softened vegan butter and granulated sugar until light and fluffy.
2. Add the aquafaba and vanilla extract and beat until well combined.
3. In a separate bowl, whisk together the flour and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. Be careful not to overmix.
5. Form the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
6. Preheat your oven to 325°F (160°C).
7. Remove the dough from the refrigerator and roll it out on a lightly floured surface to about ¼ inch thickness.
8. Use a cookie cutter to cut out your desired shapes. Place the cookies on a baking sheet lined with parchment paper.
9. Bake for 12-15 minutes, or until the edges are lightly golden.
10. Remove from the oven and let cool completely on the baking sheet.
11. While the cookies are cooling, melt the chopped vegan chocolate with the coconut oil (if using) in a double boiler or microwave, stirring until smooth.
12. Once the cookies are cool, dip each one into the melted chocolate, allowing the excess to drip off.
13. Place the dipped cookies on a parchment-lined baking sheet to set. You can refrigerate them briefly to speed up the process.

Optional Toppings/Variations

Take these cookies to the next level with a few fun toppings:

• Sprinkle the dipped cookies with sea salt for a sweet and salty kick.
• Drizzle with melted vegan white chocolate.
• Add some chopped nuts or sprinkles before the chocolate sets.

Expert Tips

• Make sure your vegan butter is softened but not melted for the best dough texture.
• Don’t overmix the dough – this will make the cookies tough.
• Chilling the dough is crucial for preventing the cookies from spreading in the oven.
• Use good quality vegan chocolate for the best flavor.
• For a smoother chocolate dip, add a teaspoon of coconut oil when melting the chocolate.

Frequently Asked Questions (FAQs)

• Can I substitute the all-purpose flour? You can use a 1:1 gluten-free flour blend. The texture may vary slightly.
• How should I store the cookies? Store these cookies in an airtight container at room temperature for up to 5 days.
• Can I make the dough ahead of time? Yes! The dough can be made up to 2 days ahead, wrapped in plastic, and stored in the refrigerator. Let it sit at room temperature for 10 minutes before rolling.
• Can I freeze the cookies? Absolutely! Once the chocolate has set, you can freeze them for up to 2 months in an airtight container. Thaw at room temperature before serving.
• What can I use instead of aquafaba? While aquafaba is the best choice for this recipe, you can try using plant based milk, but this might change the texture.

Variations and Customization Options

Get creative and make these cookies your own!

• Citrus Zest: Add the zest of a lemon or orange to the dough for a bright flavor.
• Spiced Shortbread: Mix in ½ teaspoon of cinnamon or cardamom to the dough for a warm, cozy flavor.
• Different Shapes: Have fun experimenting with various cookie cutters.

Serving Suggestions

These cookies are perfect served alongside a cup of tea or coffee. They also make a lovely addition to a dessert platter or as a thoughtful homemade gift. Enjoy them as a sweet treat anytime of the day!

Conclusion

These Vegan Chocolate Dipped Shortbread Cookies are a delightful treat that’s both easy to make and incredibly satisfying. They’re perfect for any occasion and are sure to impress everyone with their buttery goodness and rich chocolate coating. So, what are you waiting for? Try them out and share your creations! Don’t forget to subscribe to our newsletter for more delicious vegan recipes!