Vegan Chai Spice Shortbread


These cookies were super popular at the Holiday Craft Fair and sold out completely, and even though I ate about 30 of them I could have eaten MORE. So tasty!



Chocolate Chip Chai Shortbread

1/2 cup vegan shortening (I use Earth Balance)
1/2 cup vegan margarine (Earth Balance)
3/4 cup powdered sugar
1/2 tsp vanilla extract
2 cups all purpose flour, or a GF blend (looking for a GF flour blend? Check out mine here)
1/4 tsp salt
1/4 tsp baking soda
1/2 cup vegan chocolate chips (I use Camino)
Splash of dairy free milk (I use vanilla almond)

1.5 tsp ground cinnamon
1 tsp ground cardamom
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground coriander
1/4 tsp black pepper
Contents of one chai spice tea bag

In a large bowl mix together dry ingredients (flour, salt, baking soda, spices and tea bag contents.

In a separate bowl using a hand mixer blend together the shortening, margarine, vanilla extract and powdered sugar until creamy. Add the dry ingredients in bit by bit until a firm dough forms. If the mixture is too dry splash a bit of regular or vanilla dairy free milk until the dough becomes a workable consistency.

Cut the dough into two equal sized lumps and shape them into two rectangles as pictured above. Slice the rectangles into roughly 1/2″ cookie shapes using a sharp knife, fixing them with your hands if the chocolate chips make the slices uneven.

Lay them out 1″-2″ apart on a parchment lined sheet and bake in the oven at 350 degrees Celsius until the bottoms are lightly golden (about 10 minutes). Transfer to a cooling rack and let them cool.





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