A delicious homemade biscuit with yummy vegan chocolate chips. We love to make these Vegan Chocolate Chip Shortbread on lazy afternoons at home, or in preparation for Easter in fun, bunny shapes.
We use many zero waste and plastic free ingredients in these shortbread biscuits. Everything that goes into them is vegan too.
You may also like these 6 benefits to going vegan.
About the Ingredients
When it comes to choosing ingredients for our Vegan Chocolate Chip Shortbread, we like to choose the items with the lowest carbon footprint and the least packaging waste.
Plastic Free Baking
There are many ways to make your home baking plastic free, waste free or more eco conscious. For these biscuits, we like to use zero waste and plastic free flour and sugar from local zero waste stores in Essex.
Find the ones we shop at (and a cheeky discount code!) on this blog: 3 Zero Waste Shops in Essex.
We also use second hand cookie cutters to reduce our demand for single use plastic. If you can’t find any cookie cutters you like second hand, try non plastic cutters like these stainless steel ones or other silicon baking tools.
Vegan Chocolate Chips
You are now spoilt for choice when it comes to finding vegan chocolate. We prefer dark chocolate chips fo these biscuits and we love to shop for them plastic free when possible too.
Your local Essex refill store will likely have some chocolate chips for sale. Finding zero waste and vegan can sometimes be a bit more challenging but the options are growing fast.
If you really want a strong chocolate flavour, swap out the chocolate chips for these raw cacao nibs instead!
Alternatively, you can choose from a large selection of vegan chocolate online for home delivery at The Vegan Kind Supermarket.
| Servings |
biscuits (approx)
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- 300g Plain Flour
- 165g Vegan Butter
- 50g Brown Sugar
- 2 handfuls Vegan Chocolate Chips
Ingredients
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- Pre heat your oven to 180 degrees and grease a baking tray with a little extra vegan butter.
- Place the flour in a large mixing bowl. Add the brown sugar and stir, breaking down any lumps. Then add the vegan chocolate chips too. Be as sparing or as indulgent as you like!
- Next, add the vegan butter, chopping it into small chunks as it is added to the bowl. Knead the butter into the mixture using your hands until the mixture forms a firm dough.
- Flour the worktop before rolling out your dough with a rolling pin. Try to create an even thickness of dough, we aim for about 1cm thick.
- Cut out your cookies using your desired cookie cutter shape and place them on the greased baking tray. Give them a little space to swell. The thinner you cut the biscuits, the more they will keep their desired shape.
- Bake for approximately 15 minutes. I like to check on my shortbread regularly. You want to remove the biscuits when they are just starting to harden to touch on the top. Too long and they will be crispy. If you like your shortbread very soft, be extra vigilant and remove the biscuits quickly to avoid crunchiness.
If you're making Vegan Chocolate Chip Shortbread bunnies, why not hold back some vegan chocolate chips and use them for eyes just before they go in the oven.