Simple and crisp, this Walnut Shortbread is great with a cup of coffee or tea or for a sweet treat throughout the day. They’re easy, too, as the dough is easily prepared, chilled, and then sliced, so it’s straightforward baking for delicious results. The recipe is also a great base for other vegan shortbread variations!
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Walnut Shortbread
This Walnut Shortbread recipe is great for anyone looking for a quick, easy vegan snack. It only requires simple ingredients and it’s not very complicated to make, so they’re perfect to make with friends or with the kids. Swapping the butter with coconut oil and dark brown sugar gives these cookies a warm and rich flavor, with the added crunch of walnuts making them a healthy treat.
Why You’ll Love This Recipe
- It’s vegan and soy-free, so they’re suitable for anyone who has dietary requirements or preferences.
- This shortbread is quick to mix, chill, and bake, so they’re an easy treat to make after work or on weekends.
- It’s a shortbread that people who love crunchy cookies will enjoy, with the finely chopped walnuts providing a delightful crunch in every bite.
- The recipe uses basic pantry ingredients, so they’re easy to make without shopping for specific ingredients.
Ingredients You’ll Need
Scroll down to the recipe card at the bottom of this post for the specific quantities for each ingredient, but for your convenience, here’s a shopping list of everything you’ll need:
- Dark brown sugar
- Coconut oil
- Vanilla extract
- Coarse salt
- All-purpose flour
- Baking powder
- Walnuts
Instructions
Follow this step-by-step guide with photos to create my Walnut Shortbread recipe. For detailed timings, temperatures, and ingredient amounts, head to the recipe card at the bottom of the post.
Step One: Finely chop the walnuts.
Step Two: Combine brown sugar and softened coconut oil in a bowl.
Step Three: Mix in vanilla extract until well incorporated.
Step Four: Add flour, salt, and baking powder to the mixture.
Step Five: Stir until the dough starts to come together.
Step Six: If needed, add a small amount of cold water to help the dough hold together.
Step Seven: Shape the dough into a log, about 1.5 inches in diameter, then wrap in plastic wrap and chill in the fridge.
Step Eight: Slice the chilled dough into ¼-inch thick cookies.
Step Nine: Arrange the cookies on a baking sheet, leaving space between them.
Step Ten: Cool the baked cookies on a rack before storing.
Substitutions & Variations
As mentioned, this shortbread recipe is a great base for other variations, so here are some reliable substitutions and ideas to get your mouth watering.
- Coconut oil: Replace with vegan butter or a neutral vegetable oil to get more of a traditional buttery texture and flavor.
- Brown sugar: Use coconut sugar or maple syrup for a different sweetness.
- Walnuts: Substitute with pecans, almonds, or hazelnuts.
- All-purpose flour: Try using a gluten-free all-purpose flour blend.
- Vanilla extract: Use almond extract or another flavoring of choice.
Storage
Store these Walnut Shortbread cookies in an airtight container at room temperature for up to one week. If you want them to last longer, freeze the cookies in a sealed container or freezer bag for up to one month. To thaw, leave the cookies at room temperature for a few hours. If you prefer them warm, briefly heat them in an oven at a low temperature. It’s best to freeze the uncooked dough, slicing them first, rather than cooking the whole batch and freezing them.
Expert Tips
Make sure the dough is well-chilled before slicing to maintain neat, uniform cookies. Avoid overbaking to keep them tender and golden. Learn more about why you should chill your cookies before baking in this article by Taste.
FAQ
Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour.
Store them in an airtight container at room temperature for up to one week, or freeze them for up to one month. You can also freeze the uncooked, sliced dough for up to one month.
Yes, you can substitute walnuts with pecans, almonds, or hazelnuts for a different flavor.
Bake until the cookies are golden-brown and just firm to the touch. They should not be hard or overly browned.
More Recipes
Looking for more snack ideas? Serve these walnut cookies with Date Caramel or Coconut Vanilla Bean Ice Cream to add some different textures or flavors — or simply to enjoy more dessert!
This Walnut Shortbread recipe is perfect for a cozy afternoon snack or dessert. It is simple to prepare, has a delightful nutty crunch, and is vegan-friendly.
If you enjoy this recipe, I would be super grateful if you could leave a star rating and review – it really helps the algorithm send my recipes to more people! You can also tag me in your photos on Instagram @glowdiaries___ and I will reshare your posts to stories – I am so proud to see you make my recipes!
Walnut Shortbread
Ingredients
- ½ cup dark brown sugar (102g)
- ¼ cup coconut oil (60ml)
- 1 teaspoon vanilla extract (5ml)
- ¼ teaspoon coarse salt (1.5g)
- ¾ cup flour plus 2 tbsp; total flour approx. (105g)
- ½ teaspoon baking powder (2g)
- 1 cup walnuts (100g)
- 1–2 tablespoons water 15–30g
Instructions
- In a large mixing bowl, combine the softened coconut oil and packed dark brown sugar. Mix with a spoon or spatula until smooth and well combined.
- Add the vanilla extract and stir until incorporated.
- Add the flour, baking powder, and salt. Stir until mostly combined.
- Add 1 to 2 tablespoons of cold water, just enough to bring the dough together. Mix until the dough holds its shape but isn't sticky.
- Turn the dough out onto a clean surface and form it into a square log, about 1½ inches wide and tall. (A square shape is easier to slice evenly than a round log.)
- Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 1 hour, or until firm.
- Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Once chilled, slice the dough into ¼-inch thick cookies. Arrange them on the prepared baking sheet, spacing them about ½ inch apart.
- Bake for 18 to 20 minutes, or until the edges are golden and the cookies are just firm to the touch.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tine says
such a simple recipe but the flavor sure is soo good. the cookies turned out buttery, nutty, and really satisfying.