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My Darling Vegan
Vegan Shortbread

Buttery and flaky vegan shortbread cookies with rosemary, dipped in chocolate, and sprinkled with Himalayan sea salt for the perfect seasonal twist on a classic cookie.

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Prep Time:
1 hr
Cook Time:
20 mins
Total Time:
1 hr 20 mins
Course: Dessert
Cuisine: Vegan
Servings: 12 cookies
Calories: 308 kcal
Author: Sarah McMinn
  • 2 cups all-purpose flour
  • 1 tablespoon fresh rosemary, minced
  • 1/2 teaspoon salt
  • 1 cup non-dairy butter, I use Earth Balance Buttery Sticks
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 6 ounces dark chocolate
  • a few springs of fresh rosemary
  • quality sea salt
  1. Preheat the oven to 325 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
  2. Combine the flour, salt and rosemary in a food processor and pulse a few times until well blended and the rosemary is evenly dispersed.
  3. In a stand up mixer combine butter and powdered sugar. Beat until light and fluffy, scraping down the sides as needed. Add vanilla and flour mixture and mix until it [i]just[/i] starts to come together.
  4. Turn dough onto a flour surface and bring together with hands. Roll out between two pieces of parchment paper to about 1/4". Place the dough in the refrigerator for 30 minutes, until firm.
  5. Using a cutter, cut out cookies and place them on the prepared baking sheets. Return to the refrigerator for 20 more minutes.
  6. Baking for 16-20 minutes until the edges begin to turn golden brown. Remove from oven and let cool for 3 minutes before transferring to a wire cooling rack to cool completely.
Nutrition Facts
Calories Per Serving: 308
% Daily Value
Carbohydrates 27g 9%
Protein 3g 6%
Fat 20g 31%
Saturated Fat 6g 38%
Sodium 215mg 9%
Potassium 126mg 4%
Fiber 2g 8%
Sugar 8g 9%
Vitamin A 10IU
Vitamin C 0.1mg
Calcium 16mg 2%
Iron 2.7mg 15%