Vegan Dark Chocolate Shortbread Cookies Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rich, dark chocolate shortbread cookies made with coconut oil and cocoa powder. Buttery and intensely chocolatey, they can be decorated or enjoyed plain. A vegan treat for any time of year.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 46- 1/2 C (90g) Light Brown Sugar (packed. Break up any clumps)
- 3 Tbs + 1 1/2 tsp Coconut Oil (Unrefined, virgin, melted and at room temperature)
- 1 tsp Vanilla Extract ((I use Rodelle))
- 1/3 C (78g) Water
- 3/4 C (113g) All Purpose, Unbleached Flour (+ more for dusting)
- 1/4 C (30g) Unsweetened Cocoa Powder, Dutch Process ((I use Rodelle))
- 1/2 Tbs Corn Starch
- 1/4 tsp Sea Salt
- 1/4 tsp Baking Soda
- 1/2 C (76g) High Quality Vegan Dark Chocolate 70%-72% (**see note), (chopped fine)
- 1/4 C + 1 Tbs (75g) Full Fat Coconut Milk (from a can)
- Pinch of Sea Salt
- 1/3 C (55g) Dark ChocolateHigh Quality Vegan Dark Chocolate 70%-72% (**see note) (chopped fine)
- 1/8 tsp Olive Oil
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 8mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 62mg
- Calcium
- 6mg
- Iron
- 0.70mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 8MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.