Cookies seem to get all the attention during the lead up to Christmas, but what about those of us who prefer savory treats? Well, that’s where these Rosemary Lemon Shortbread Cookies come in! They’re actually like a cross between a cookie and a cracker, and contain no sugar in them at all! Tender and flaky, they are perfect for nibbling on during holiday parties. These little savory vegan cookies are pleasantly tart and herbaceous with cheesy notes thanks to some nutritional yeast.
Making Rosemary Lemon Shortbread Cookies
A food processor quickly makes the dough for these Rosemary Lemon Shortbread Cookies. However, you need a little patience since the dough needs to chill several times before baking. The key is making sure that the dough is cold every step of the way. First, start by putting chunks of coconut oil in the freezer until they are solid. Next, place the frozen coconut oil and dry ingredients in a food processor. Pulse until you have a crumb-like texture, but be sure not to over-process the dough. Finally, drizzle in the liquid while running the food processor, and stop processing as soon as the dough comes together.
Once the dough is ready, form it into discs and put in the refrigerator for at least 15 minutes to chill and firm up. Then, once you roll and cut the dough, put it back into the refrigerator one last time to chill again before baking. Although it is time consuming to repeatedly chill the dough, this step helps the cookies hold their shape while baking.
The best part of this recipe is that you can prepare, roll out, and cut the dough ahead of time. Simply place the cut dough on a cookie sheet in the freezer. Then, once they are completely frozen, transfer them to a freezer bag or storage container. Keep them in the freezer until you are ready to use them. In fact, you can prepare these Rosemary Lemon Shortbread Cookies several weeks ahead of time, making them a perfect appetizer for holiday entertaining. Prepping them ahead of time means one less thing to worry about on the day of the big event!
This beautiful herb-flecked dough transforms into a tender cookie perfect for entertaining. The bite-sized morsels melt in your mouth and are truly addictive. In fact, with their buttery, crumbly texture, no one will even realize they’re vegan!
Rosemary Lemon Shortbread Cookies
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 50 cookies 1x
- Method: Baking
These savory vegan cookies are herbaceous, lemony, and slightly cheesy thanks to the addition of nutritional yeast. Though shortbread dough is typically made with butter, chilled coconut oil is a perfect vegan substitute. The result is a tender and flaky cookie perfect for entertaining.
- 6 oz whole wheat flour (about 1 cup), plus extra for dusting
- 2 Tbsp ground flax seeds
- 2 Tbsp nutritional yeast
- 2 Tbsp finely minced rosemary
- 1½ tsp sea salt
- 4 oz coconut oil (about ½ cup plus 1 Tbsp), chilled
- 2 Tbsp lemon juice
- 1 Tbsp water
- Preheat oven to 350° F.
- In a food processor, pulse flour, ground flax seeds, nutritional yeast, rosemary, and sea salt several times to combine.
- Add coconut oil to food processor and pulse until you have a crumb-like mixture.
- With food processor running, drizzle in lemon juice and water and process until combined, taking care not to over-process.
- Form dough into two discs, wrap in plastic wrap and place in refrigerator until chilled, about 15 minutes.
- On a surface dusted with flour, roll out dough to ¼” thickness. Using a 1 ½” round cookie cutter, cut out cookies and place on two parchment-lined baking sheets (see note).
- Prior to baking, place baking sheets in refrigerator to chill until cookies are firm, at least 15 minutes.
- Bake cookies until golden-brown, about 15 to 20 minutes.
If using different sized cookie cutters, baking time may need to be decreased or increased slightly depending on the size of the cookies.