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Stack of vegan shortbread cookies with chocolate drizzle and sea salt.

Easy Vegan Shortbread Cookies! If you like to get your coffee with a little treat on the side, these thin and light cookies are just perfect!

First, they are crispy, and buttery, and have a flaky, melt-in-your-mouth texture. Secondly, they are topped with a rich dark chocolate drizzle and sprinkled with sea salt. And finally, these cookies are gluten-free and easy to make!

Ingredients for cookies, almond flour, chocolate chips, coconut sugar, vegan butter, and potato starch.

The base of these cookies is a combination of starches, rice flour, and almond flour that gives the cookies a crumbly, shortbread texture. Then we have vegan butter, almond butter, coconut sugar to sweeten, vanilla, baking powder, and salt.

Mix everything together, shape into a log, and chill in the refrigerator for at least 2 hours.

Vegan shortbread cookies on a baking sheet with parchment paper.

Next, cut into 1/4-inch thick slices and bake for about 8 minutes or until golden brown!

While the cookies are good as is, the addition of chocolate makes them even better. Melt dark chocolate chips over a double boiler and then drizzle the cookies with a generous drizzle of melted chocolate. Alternatively, you can glaze each cookie with melted chocolate. It takes a bit more time, but the cookies are even more chocolatey!

Vegan shortbread cookies on a baking sheet, drizzled with melted chocolate.

These little cookies are perfect for fixing those mid-morning or afternoon cravings! They are not too sweet, a bit salty, chocolatey, and so buttery!

I also love to serve these vegan shortbread cookies with coffee, hot tea, or with yogurt for dessert!

Close up of vegan shortbread cookies with melted chocolate drizzle.

Looking for more cookie recipes? Check out these Healthy Oat & Coconut Chocolate Chip Cookies, or these Vegan Gluten-Free Biscoff Cookies!

Let me know in the comments if you try this recipe!

Stack of shortbread cookies with chocolate drizzle and sea salt.
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Cookie Crunch Thins (Vegan + GF)

Easy Vegan Shortbread Cookies (Gluten-Free!)

5 from 1 vote
Author: Thomas Pagot
Delicious thin shortbread cookies drizzled with dark chocolate and topped with sea salt! Vegan + Gluten-Free!
Prep Time : 15 minutes
Cook Time : 8 minutes
Total Time : 23 minutes
Servings 28 small cookies
Calories 43 kcal



  • In a medium mixing bowl, cream together the vegan butter, coconut sugar, vanilla extract, almond butter, and water, until you get a smooth cream.
  • Next, add the white rice flour, tapioca starch, potato starch, almond flour, baking powder, and salt. Mix for about 3 minutes, or until it forms a dough. At first the mixture will look quite dry but will form a soft dough after mixing. Feel free to use your hands to mix.
  • Shape the dough into a log of about 1.5-inch (4cm) diameter and wrap tightly in plastic film. Slightly roll it on the counter to get a perfectly round log. Transfer to the refrigerator and refrigerate for 2 hours.
  • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a sharp knife, cut slices of about 1/4-inch (5-6mm) thick. I usually cut the cookies directly on the prepare baking sheet so I don't have to transfer them. The dough will be very slightly crumbly, so if your slices crumble a bit just reshape, or make thicker slices.The cookies will not spread so there is no need to leave a lot of space between each.
  • Bake for about 8 minutes, or until golden brown. Remove from the oven and let cool completely before drizzling with melted chocolate.
  • For the drizzle, melt the chocolate chips over a double boiler. Once melted, drizzle the chocolate over the cookies, or glaze each one with a thin layer of chocolate. Let cool until the chocolate has set and enjoy!
  • These cookies will keep for up to 5 days in an airtight container at room temperature.


Serving: 1 cookie with chocolate glaze | Calories: 43 kcal | Carbohydrates: 5.4 g | Protein: 0.4 g | Fat: 2.3 g | Fiber: 0.1 g | Sugar: 1.7 g
Course : Cookies, Snack
Cuisine : American
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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5 stars
Thanks for sharing, Thomas! I have to admit that I’m really into coffee. I can only focus on doing something on a day with coffee. This recipe is the one I need because I get bored with the ordinary cookies I usually buy from the store.