Coffee Hazelnut Shortbread Cookies

Coffee Hazelnut Shortbread Cookies

  • Author: Alana Haldan
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 20 cookies 1x


These Coffee Hazelnut Shortbread Cookies are a perfect vegan treat that comes together quickly in a food processor. There are so many vegan butter alternatives on the market these days, but for a truly authentic taste and texture, I highly recommend the butter from Miyoko’s Creamery. The coconut oil-based product gives these cookies the ideal shortbread taste and texture typical of traditional dairy butter.




  1. Preheat oven to 350° F.
  2. In a food processor, add butter and sugar. Pulse to combine, pausing to scrape down sides as needed, until fully combined and softened, about 30 seconds to 1 minute.
  3. Add flour, ground hazelnuts, ground coffee, and vanilla extract. Pulse until a dough is formed, about 30 seconds.
  4. Divide dough into 20 equal balls and refrigerate until firm, about 30 minutes.
  5. Using a cookie stamp, press dough balls down to desired thickness, about ¼” to ½”.
  6. Place cookies onto two parchment-lined baking sheets. Bake until deep golden brown, about 20 to 25 minutes (see note).
  7. Remove from oven and place onto a cooling rack until thoroughly cooled.


Due to the coconut sugar, the cookies will have a darker appearance than a typical shortbread cookie.