My trip to London inspired me to make these raw, vegan & gluten-free vanilla shortbread cookies with coconut cream. I saw shortbread everywhere, served with a cup of hot tea or in colorful aluminum tins at the grocery store. They’re really more like an afternoon snack or treat than a dessert which is great because that means you have an excuse to eat cookies all day long. Unlike traditional shortbread, these have no butter, eggs, or flour in them but still have that classic, delicious shortbread taste. The vanilla & almond flavor paired perfectly with the subtly sweet coconut cream. They’re just lovely!
What I really like about these shortbread cookies is they’re so easy to make. No need to worry about heating up your oven or cleaning up multiple bowls and utensils. I just mixed together all of the ingredients in my food processor (you could use a high-speed blender too) for the cookies & coconut cream. It’s as easy as that. Plus, you only need 7 ingredients total.
These vanilla shortbread cookies with coconut cream are completely raw, vegan, gluten-free, and refined sugar-free! Probably the biggest advantage of making them is they’re so natural and good for you. Every time I make a raw vegan dessert, I get excited because I know it’s going to be full of only real, whole foods with no fillers or additives. There’s no extra sugar, dairy, or binders.
The vanilla shortbread came together nicely and the tender texture really amazed me. The cookies are infused with coconut to lighten them up and I added almonds to give them just the right touch of nuttiness. They hold together really well thanks to the coconut butter and liquid sweetener, meaning they don’t crumble all over the front of your shirt when you try to eat them. Score!
To make the shortbread even better, I whipped up a thick & smooth coconut cream to sandwich them together! Because why eat them one at a time, when you can have them two at a time with a vegan whipped cream in the middle?
I’d never made vegan whipped cream before because, to be honest, I couldn’t quite wrap my head around the idea of a whipped cream without dairy or refined sugar. But I’m so glad I finally gave it a try because now I’m never looking back! All you need is three ingredients: a can of full-fat coconut milk, coconut nectar, and vanilla extract.
I couldn’t even believe how perfectly soft & creamy it came out. And it tasted out-of-this-world amazing. Luckily, I had plenty left over so I stored it in my fridge and now I’m dreaming of everything I can put it on. I’m thinking of scooping it on top of a banana ice cream sundae, putting a dollop on banana pancakes, or mixing it in a smoothie bowl. If you do end up making these shortbread cookies, please share a photo with me on Instagram @asunshinemission and tag me #asunshinemission. I just love seeing your beautiful creations!
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup coconut butter, softened
- 1/4 cup brown rice syrup
- 1/4 cup coconut nectar
- 1 tsp vanilla extract
- 1 (14 oz.) can full-fat coconut milk, refrigerated overnight
- 2 tbsp coconut nectar
- 1 tsp vanilla extract
- Add almond flour and coconut flour to a food processor or high-speed blender and pulse until combined.
- Add coconut butter, brown rice syrup, coconut nectar, and vanilla and mix until a ball of dough forms.
- Scoop out dough (I used a 1/4 cup measuring cup) and place on a cookie sheet lined with parchment paper.
- Flatten into cookies.
- Place in the freezer for at least 30 minutes to set.
- Place all ingredients in a food processor or blender.
- Mix until it turns smooth and creamy.
- Take cookies out of the freezer.
- Scoop out coconut whipped cream and sandwich it between two cookies.
- Serve with a cup of tea or on their own!
*If you have a hand mixer, you can place all the coconut cream ingredients in a bowl and whip it until it turns creamy.