Vegan Salted Shortbread

Any cookie-lover will appreciate this snappy and super quick shortbread recipe. Coconut oil gives these one-bowl cookies a melt-in-your-mouth quality, and makes them incidentally vegan! You may even prefer them to a cookie made with butter. This is a decidedly unfussy recipe--liquid or solid coconut oil will work like a charm. Whole wheat flour adds nuttiness and a little extra salt makes them addictive. Switch up the whole wheat flour for any whole grain flour, such as buckwheat flour, for an exciting twist. The turbinado sugar is optional but highly recommended for flavor and texture. When measuring the flour, be sure to spoon and level it into the measuring cup. This technique may appear unnecessary, but it can make a big difference in your outcome as plunging a measuring cup into a bag or container can compact the flour and result in using more than needed.

Prep Time — 35 min
Cook Time — 32 min
Servings — 20

Ingredients

  • ½ cup coconut oil

  • 5 tablespoons sugar

  • 1 tablespoon water

  • 1½ teaspoons vanilla extract

  • ¾ cup all-purpose flour

  • ⅓ cup whole wheat flour

  • ½ teaspoon kosher salt

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