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Vegan Rosemary Lemon Shortbread Cookies

Rosemary Lemon Shortbread Cookies

  • Author: Alana Haldan
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 50 cookies 1x
  • Method: Baking

Description

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.


Scale

Ingredients


Instructions

  1. Preheat oven to 350° F.
  2. In a food processor, pulse flour, ground flax seeds, nutritional yeast, rosemary, and sea salt several times to combine.
  3. Add coconut oil to food processor and pulse until you have a crumb-like mixture.
  4. With food processor running, drizzle in lemon juice and water and process until combined, taking care not to over-process.
  5. Form dough into two discs, wrap in plastic wrap and place in refrigerator until chilled, about 15 minutes.
  6. 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).
  7. Prior to baking, place baking sheets in refrigerator to chill until cookies are firm, at least 15 minutes.
  8. Bake cookies until golden-brown, about 15 to 20 minutes.

Notes

If using different sized cookie cutters, baking time may need to be decreased or increased slightly depending on the size of the cookies.