Vegan Stamp Chocolate Shortbread Cookies
Not only are these vegan stamp chocolate shortbread cookies delicious, but they are visually stunning. Will be the talk of the dessert table!
Servings: 24 cookies
Calories: 180kcal
Equipment
Ingredients
- 2 tablespoon ground flax seed
- 6 tablespoon water
- 1 cup unsalted butter, cold
- 1 ½ cups brown sugar
- 1 tablespoon vanilla
- 2 ½ cups all purpose flour
- 1 cup cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
Optional Topping
Instructions
- Prep a baking sheet by lining with parchment paper.
- In a small bowl, add the ground flax seed and water together. Set aside. (This makes flax egg)
- In a large bowl, cream butter and sugar for at least 4 minutes. Add in the flax egg and vanilla. Blend just until combined, scraping down sides if needed.
- Sift in remaining ingredients and mix just until combined. About 30-60 seconds. It will be a thick dough, do not overmix. Roll into a ball.
- Roll out dough to ¼ inch thick. Use stamps to cut out cookies (can also use cookie cutters or biscuit cutters if desired.
- Place on prepared baking tray. Refrigerate for 30-60 minutes. While waiting, preheat oven to 350 degrees F.
- Bake for 8-10 minutes. Remove and let cool completely.
- Optional. Sprinkle with powdered sugar or glaze.
Notes
*See post about tips and tricks, allergen swaps and more.
*Nutritional information is only an estimate. Does not include optional toppings.
Nutrition
Serving: 1cookie | Calories: 180kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 55mg | Potassium: 103mg | Fiber: 2g | Sugar: 14g | Vitamin A: 236IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg