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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
16
Yield:
16 shortbread cookies
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (160 degrees C).

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  • Beat Becel® Salted Plant-Based Bricks and sugar until well blended and lightened in color, about 2-3 minutes. Stir in vanilla extract and salt until combined.

  • Add flour until you almost have a ball of dough. Stir in mini chocolate chips and mix until the dough comes together.

  • Divide dough into sixteen 1/2-inch to 1-inch (1.25 to 2.5-cm) balls, flattening with a fork dipped in flour or icing sugar. Arrange on baking sheets.

  • Bake 12 to 17 minutes or until edges and bottoms are very lightly browned. Transfer cookies to wire rack and cool completely.

Cook's Notes:

Make sure to use vegan chocolate chips if you want the shortbread to be entirely plant based.

The metric measures for this recipe are as follows: 250 mL Becel® Salted Plant-Based Bricks, 250 mL icing sugar, 5 mL vanilla extract, 2 mL salt, 500 mL all-purpose flour, and 250 mL mini semi-sweet chocolate chips.

Nutrition Facts

140 calories; protein 2.1g; carbohydrates 26.6g; fat 3.4g; sodium 74.3mg. Full Nutrition
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