Maple Coconut Vegan Shortbread



Vegan Vegetarian Low Sodium Without nuts Dairy Free Kid Approved Under 30 minutes Under 6 ingredients

Nutritional Facts Per Serving

1 g
11 g
Show all nutrition facts

Nutritional Facts

1 36
  • Amount For Serving % Daily Value
  • Calories 90
  • Lipides 4.5 g
    • Saturated fat  4 g
  • Sodium  35 mg
  • Carbs 11 g
    • Sugar  3 g
  • Protein 1 g


  • ¾ cup (175 mL) coconut oil, melted
  • ½ cup (125 mL) maple syrup
  • 1 tsp (5 mL) vanilla extract
  • 3 cups (750 mL) all-purpose flour
  • ½ tsp (2 mL) salt
  • coarse sugar for sprinkling (optional)


  1. Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
  2. In large bowl, whisk together coconut oil, maple syrup and vanilla. Stir in flour and salt until soft dough forms. Tip dough onto work surface and shape into a disc. Place between two sheets of parchment paper and roll out to 1/4-in. (5-mm) thickness. Cut dough into 36 rectangles, about 2 x 1/2-in. (5 x 1-cm) each or to desired size of rectangles (or use your favourite cookie cutters).
  3. Place cut-outs onto prepared baking sheets; prick each several times with fork. Sprinkle with coarse sugar and pat lightly onto dough, if using.
  4. Bake 15 to 17 min., or until golden brown. Transfer cookies to wire rack to cool completely.

Tip: Make lemon shortbread by stirring 1 tbsp (15 mL) lemon zest into the dough mixture. In a small bowl make a lemon icing by mixing together 1/2 cup (125 mL) icing sugar with 1 tbsp (15 mL) lemon juice. Drizzle over baked cookies.

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