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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!
Course Dessert
Cuisine American
Keyword vegan cookies, vegan dessert, vegan recipes
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 50 minutes
Servings 24 cookies
Calories 180kcal
Author LarishaBernard

Equipment

Ingredients

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 1/4 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