• Jengo

Chocolate Dipped Shortbread Cookies — Vegan

Updated: Mar 5


Ok, I admit it, I made these cookies because I wanted some pretty cookies to photograph. But that said, if you like shortbread cookies and you like chocolate you will like these. You can cover a portion of the cookies with chocolate or go all out and cover the entire thing. It's entirely up to you. You can sprinkle them with salt flakes or with funfetti. You can make sandwiches by filling them with raspberry jam. Again, it's up to you. Totally comforting and delicious with a glass of plant milk.




Roll into dough ball, cover, and refrigerate 15 minutes

Cut using cookie cutter

Let cool on cooling rack after baking

Dip and cover with as much chocolate as you'd like. Heck you can cover the entire cookie!

Sprinkle with salt flakes or funfetti sprinkles even. Let cool in the refrigerator 30 minutes or 20 minutes in the freezer.

Prep Time: about 20 mins

Bake Time: 8-15 minutes

Cooling Time: 30 minutes

Total Time: 45 mins approx

Makes 8-10 cookies


*You may notice I make small portions of everything because I'm usually just cooking for myself. But that could be easily rectified by doing a little math doubling or tripling the recipe. :)

INGREDIENTS:

  • 1 cup all purpose flour

  • 1/4 cup almond flour (not essential. If not, just use 1 1/4 cup flour)

  • 1/4-1/3 cup powdered sugar (more if you want sweeter)

  • 1/4 tsp salt

  • 2 tsp plant milk (as needed if dough is too crumbly and hard to handle)

  • 1/3 - 1/2 cup cold and slightly softened butter

  • 1/2 tsp (slightly less) of vanilla

  • 1 cup chocolate chips (melted) + 1/4 tsp coconut oil.

INSTRUCTIONS:

  1. In a mixing bowl combine all the dry ingredients, then add butter, vanilla and plant milk. Butter should be cold or room temperature and soft enough to work with but not melty. If butter is too cold you can microwave the butter for 10 seconds to soften. Cover the dough and refrigerate 15 minutes .

  2. Now is a good time to pre-heat oven to 355 degrees

  3. On a floured surface and with a floured rolling Roll into 1/4" (or a hair thinner) thick sheet and use cookie cutters to cut out the cookies.

  4. Bake on cookie sheet lined with parchment paper for about 10-15 minutes . But check on it after 8 minutes. Cookie color should be very slightly golden, more on the pale side, but dough should be thoroughly cooked through. Don't let them brown. This will be over cooked.

  5. Let the cookies cool for 15-20 minutes on a cooling rack so they have a chance to firm up before you dip them in chocolate.

  6. Once cookies are done cooling, microwave 3/4 of the chocolate for 30 seconds. Then stir it. Then microwave another 30 minutes. Then add in the last 1/4. It isn't absolutely necessary to do it this way but it will help to temper and stabilize the chocolate. You can just microwave the entire portion for 30 seconds at a time.

  7. Dip cookies into chocolate. You can tilt the bowl so that its steeper. Cover with as much chocolate as you like. Sprinkle with generous amount of salt flakes or funfetti.

  8. Cool in the refrigerator for 30 minutes or until solid. Or pop it in the freezer for 20 minutes.


Enjoy with your favorite milk, coffee, or tea! :)

Snap a pic for the gram and tag me @jengo.daily or #jengo.daily . See you next time!

SUGGESTIONS: Try sprinkling on some funfetti, or making cookie sandwiches by filling them with fruit or creme. Or try covering one side with solid dark chocolate and drizzle on some caramel or white chocolate with a spoon and sprinkle some salt flakes on top. The options are endless!


Come say hi, check out more photos and recipes and follow me on Instagram, where I frequently hang out:


Food &  Blog account: @jengo.daily https://www.instagram.com/jengo.daily/

Portrait account: @ jengo_photo https://www.instagram.com/jengo_photo/

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