Vegan Chocolate Walnut Shortbread

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2023

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 1/4 cups gluten-free flour mix
1/4 teaspoon salt
Flavor
1/3 cup walnut pieces
1/3 cup chocolate chips 

Makes 20 cookies

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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 vegan butter, coconut sugar, maple syrup and vanilla until creamy. Fold in flour, salt, walnuts and chocolate chips.
3. Form a square log with the cookie dough and cover in plastic. Move log to the freezer for 30 minutes.
4. Once chilled, cut log into square ½ inch (1,5 cm) cookies. Make approximately 20 cookies total – 2 inches (5 cm) diameter. Place cookies on cookie sheets spaced 1 inch (2,5 cm) apart.
5. 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

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