Vegan Chocolate Drizzled Shortbread Cookies Recipe

Vegan Chocolate Drizzled Shortbread Cookies Recipe

These flaky shortbread cookies are full of pecans and covered with a HERSHEY'S Cocoa chocolate glaze. Did we mention they're vegan? Use coconut oil and almond milk to create these sweet treats for everyone.

25 min
30 min


1/2 cupvegan butter spread, softened
1/2 cupcoconut oil
1 cupsugar
1 teaspoonvanilla extract
1 tablespoonalmond milk
2-1/2 cupsall-purpose flour
1/4 cuppecans, chopped finely
1/2 teaspoonground cinnamon
1/4 teaspoonsalt
VEGAN CHOCOLATE GLAZE (recipe follows)


  • 1. Heat oven to 275°F. Line baking sheets with parchment paper.
  • 2. Stir together butter spread, coconut oil, sugar, vanilla and almond milk in large bowl until well blended. Stir together flour, pecans, cinnamon and salt. Blend into butter spread mixture, beating until well blended and forms dough. Roll out dough on lightly floured board to 1/4-inch thick; cut into desired size circle. Re-roll scrapes. Prick with a fork into desired pattern and gently place on baking sheet using a thin spatula.
  • 3. Bake for 30 to 35 minutes or until slightly firm. Remove from oven to wire rack; cool 5 minutes. Slide parchment paper and cookies off baking sheet onto wire rack. Cool completely. Prepare glaze. Drizzle glaze over cookies. Makes 36 cookies.
  • 1/2 cup HERSHEY'S Cocoa
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup almond milk
  • Stir together cocoa and powdered sugar in small bowl. Add vanilla and almond milk; whisk together until completely smooth. If needed, add additional almond milk, one teaspoon at a time, until desired consistency.

Our Best Baking Tips

HERSHEY'S expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog
go to top