Candy Cane Shortbread Cookies

Vegan Candy Cane Shortbread Cookies

Merry Christmas from my family to yours; wherever you are! Wanted to make this post short & sweet (pun intended). These cookies are a great recipe for using up some of the left-over peppermint candy canes that are probably still sitting on your Christmas Tree as you read this.

Instead of chomping candy canes for the next few weeks, peel the wrapper off, throw them in a zip-lock baggy and crush them into tiny pieces. Afterwards, use the pieces to top off some wonderfully delicious chocolate covered shortbread cookies and send them out the door with your out-of-town loved ones. They will devour them on their journeys back home for the New Years holiday.

Vegan Candy Cane Shortbread Cookies

Until next time friends, Namaste!ย โ™ฅ

Vegan Candy Cane Shortbread Cookies

If you try this recipe, let us know what you think! Leave a comment below and rate it, and donโ€™t forget to tag a photo #eatlovenamaste on Instagram! ๐Ÿ™‚

Vegan Candy Cane Shortbread Cookies

Candy Cane Shortbread Cookies

Course: Dessert, Sweets
Cuisine: Vegan
Prep Time: 8 minutes
Cook Time: 14 minutes
Total Time: 15 minutes
Servings: 24 Cookies

A vegan shortbread cookie topped with chocolate and broken pieces of peppermint candy canes! The perfect cookie for the holiday! 

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Ingredients

  • 1 1/2 Cup Flour all-purpose
  • 1/2 Tsp Vanilla extract
  • 1/4 Tsp Sea salt
  • 1/2 Cup Cane sugar
  • 1/2 Cup Coconut oil Soft, not melted
  • 5 Tbsp Nut milk Room temperature
  • 1/2 Cup Chopped dark chocolate Melted
  • 1 Peppermint candy cane Crushed

Instructions

  1. Preheat oven to 350 degrees Farhenheit and line a baking sheet with parchment paper and set aside.

  2. Add wet ingredients (sugar, oil, extract and, nut milk) to a bowl and mix together with a whisk.

  3. Add flour and salt to wet ingredients in increments and mix with a spatula until a dough forms.  

  4. Roll dough into a log and cover with plastic wrap and place in refrigerator for 10 minutes to firm. 

  5. Remove from refrigerator and cut cookies into 1/4 inch thick and place on the lined baking sheet. Bake for 12-15 minutes until golden brown on edges.  Let rest on a pan for a few minutes then transfer to a cooling rack to cool.

  6. While cookies are cooling, melt chocolate over a double boiler or in the microwave mixing in increments over 1 minute. 

  7. Dip the cool shortbread cookie into the melted chocolate and sprinkle the crushed peppermint on top. Place cookies in a refrigerator to harden the chocolate for 5 minutes before enjoying!