Sink your incisors into my classic vegan shortbread recipe with a COFFEE and CHOCOLATE TWIST! Vegan Espresso Chocolate Shortbread Cookies are sooooo delicious and inexpensive to make. Add the simplicity of the recipe and the fact that it freezes well, combines all my favorite vegan recipe requirements! The Ziplock Roll-Out Bag means FAST clean-ups too!
- 1/2 cup extra virgin coconut oil
- 1/2 cup Organic Earth Balance Buttery Spread
- 1 1/2 cups confectioners’ sugar
- 1 tablespoon vanilla extract
- 1 presoaked vanilla bean, squeezed out the vanilla bean paste, see video
- 2 cups spelt organic flour
- 2 tablespoons coarse ground organic coffee beans
- 2 packets Starbucks Via Ready Brew Instant Coffee, Columbia Medium (the cookies will be darker)
- 1/2 cup Ghiradelli Mini Chocolate Chips (vegan)
Cream the Butter and Sugar
Beat coconut oil, Earth Balance and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth.
Add the vanilla extract and continue mixing till incorporated into a fluffy sugar.
The Dry Ingredients
Lower the mixer speed and quickly add the instant packets of coffee and the ground coffee.
Add the spelt flour and stop the machine as soon as the dough comes together… this will improve the texture of the finished shortbread.
NEW Ghirardelli Mini Semi-Sweet Chocolate Chips
The Chocolate Chips
Add the mini chocolate chips to the mixer.
If using a Cuisinart Food Processor with a knife blade, do not add the Mini Ghirardelli Chocolate Chips or they will spread out and not hold their square shape. Instead, stop the machine and put the dough into a bowl. Then use a large spoon or a stiff spatula to fold the chocolate chips into the batter.
Choose the Ziplock Gallon Bags Without the Pleat at the Bottom of the Bag.
For ease in shaping the shortbread cookies and cleanup, spoon the dough into a gallon-sized Ziplock bag. NOTE: Choose the Ziplocks without pleats.
Ziplock Gallon Freezer Bag with Measured Markings to Help Create the Scores... I'm not good with numbers, so this helps my brain!
Shape the Shortbread
With the bag filled with the shortbread dough and slightly open, lay it on the kitchen counter and roll the dough into a 9 x 10 1/2 x 1/4 inch thick rectangle.
Turn the bag and roll from bottom to top and the turn and roll from top to bottom to insure an even layer of shortbread dough.
When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough overnight.
For the BEST FLAVOR, it is essential to let this dough rest overnight.
NOTE: I like to make three or four batches and freeze the bags. When I want to bake them, I just pull a bag out of the freezer and lay it on the counter while the oven preheats. This time allows the dough to defrost enough for me to slice the squares.
Preheat the Oven
Preheat the oven to 350°F.
Cut the Shortbread Shapes
Line an insulated cookie sheet with parchment paper and set aside.
Put the plastic bag on a cutting board and slit it open.
Cut the Ziplock Bag open with scissors and cut off the edges or turn them under to keep the flaps out of the way while measuring.
Score the Raw Espresso Chocolate Shortbread Cookie Dough
Use an inexpensive plastic school ruler as a guide to map out rows that measure 1 3/8 inches wide across the top and then turn and score the other direction to form squares.
BUY the Westcott See Through Acrylic Ruler, 12", Clear
Use a sharp long blade knife to cut the score marks and arrange the squares on the parchment covered cookie sheet.
The unbaked squares can fit close together because this recipe does not spread during the cooking process.
I get 36 squares and often eat the leftover short edges while cutting and arranging the baking sheet… yes, I LOVE raw cookie dough!
The Shortbread Dough MUST BE CHILLED and FIRM or they will not hold their shape during the baking.
Freshly Baked Espresso Chocolate Shortbread Cookies
Bake the Vegan Shortbread
Bake the Vegan Espresso Shortbread for approximately 20 minutes in the preheated 350 degree F oven.
After baking, transfer the cookies to a cooling rack and cool completely before storing or serving.
HINT: I pack the finished shortbreads in a glass container with a lid. If you want to store the container in the oven with the oven light on, this will give guests the idea that you just baked them. My friends always check out what’s in my oven since I use it as a warmer/crisper all the time for cookies and crackers.
Yield: approximately 49 shortbread cookies
Vegan Espresso Chocolate Shortbread Cookies
How to Make Vanilla Extract
AirBake Cookie Sheets by WearEver
Cuisinart Stand Mixer
Cuisinart Food Processor