Imagine biting into a perfectly crisp, buttery shortbread cookie that melts in your mouth, with a refreshing hint of mint and decadent dark chocolate chips. These aren't just any cookies - they're a vegan dream that will make you forget all about traditional dairy-laden treats! Whether you're a committed vegan, a curious foodie, or simply someone who loves mind-blowing desserts, these Mint Chocolate Vegan Shortbread Cookies are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: Vegan
Serves: 24 cookies
Ingredients
- 1 cup vegan butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon peppermint extract
- 1/2 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine the softened vegan butter and powdered sugar. Using a hand mixer or a whisk, beat the mixture until it is light and fluffy, which should take about 2-3 minutes.
- Gradually add the all-purpose flour and salt to the butter and sugar mixture. Mix on low speed until the ingredients are just combined. Be careful not to overmix, as this can lead to tough cookies.
- Pour in the peppermint extract and gently fold the mixture until the extract is evenly distributed throughout the dough.
- Fold in the dark chocolate chips, ensuring they are evenly spread throughout the dough.
- Using a tablespoon or a cookie scoop, portion out the dough and roll it into balls. Place the balls on the prepared baking sheet, leaving about 2 inches of space between each cookie, as they will spread a little while baking.
- Gently flatten each cookie ball with the palm of your hand or the bottom of a glass to form a disc shape, about 1/2 inch thick.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your Mint Chocolate Vegan Shortbread Cookies with a cup of tea or coffee, or store them in an airtight container at room temperature for up to a week.
Tips
- Make sure your vegan butter is truly softened, but not melted. Room temperature is key for the perfect texture.
- Don't overmix the dough - this can make your cookies tough instead of delightfully crumbly.
- Use high-quality dark chocolate chips for the most intense flavor.
- For extra mint intensity, you can add a tiny bit of finely chopped fresh mint leaves to the dough.
- If the dough seems too sticky, refrigerate it for 15-20 minutes before shaping.
- Use parchment paper to ensure easy cookie removal and even baking.
- Let the cookies cool completely to achieve that classic shortbread crisp texture.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 1g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 0mg
