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Vegan Candy Cane Shortbread Cookies

Candy Cane Shortbread Cookies

  • Author: Tracey Gene
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 24 Cookies 1x
  • Diet: Vegan


These Candy Cane Shortbread Cookies are vegan and topped with chocolate and broken pieces of peppermint candy canes! 


  • 1 1/2 cups of all-purpose flour
  • 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)


  1. Preheat oven to 350 degrees F 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 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 the 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 the 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! 
  • Category: Sweets
  • Method: Baking

Keywords: peppermint candy cookies, shortbread cookies, vegan cookies, vegan