Orange Poppy Seed Vegan Shortbread
Orange Poppy Seed Vegan Shortbread
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021
Ingredients
1/2 cup +2 tablespoons vegan butter (I used Miyoko)
1/4 cup coconut sugar
3 tablespoons maple syrup
1 teaspoon vanilla extract
1 and 1/3 cups gluten-free flour mix
1/4 teaspoon salt
Flavor
1 tablespoon grated orange zest
1 tablespoon poppy or chia seeds
1/2 cup apricot or orange jam
Makes 20 cookies
Find the ingredients & tools to make this recipe:
Instructions
1. Preheat oven to 350ºF/180ºC. Prepare 2 cookie sheets lined with parchment paper or sprayed with coconut oil.
2. In a large bowl beat butter, coconut sugar, maple syrup and vanilla until creamy. Fold in flour, salt, orange zest and poppy seeds.
3. Pinch off 2-tablespoons of dough at a time and form balls with your hands. Place balls in freezer for 15 minutes.
4. Place chilled cookie balls onto baking sheets and press down to flatten into small rounds about ½ inch (1,5 cm) thick. Make approximately 20 cookies total - 2 inches (5 cm) diameter, spaced 1 inch (2,5 cm) apart.
5. With your thumb make a center hole in each cookie and scoop orange or apricot jam into each cookie.
6. Bake 14 minutes. Rotate pans halfway through baking to assure even cooking. The cookies will brown and be firm on the outside and soft on the inside.
Photos by Milkshake Creative
Do you want to be our test baker? Please, share a photo of you with your bake on Instagram or Facebook and let us know how the recipe turned out and add any other comments you have! We can’t wait to hear from you!
This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!