🥥 Coconut-Lemon Vegan Shortbread Cookies (Zesty) – A Citrus Twist for Holiday Baking

Ingredients

• • 1 ⅞ cups all-purpose flour
• • ⅞ cup shredded coconut
• • ⅞ cup fresh lemon zest
• • ⅞ teaspoon baking powder
• • ⅞ teaspoon salt
• • ⅞ cup vegan butter
• • ⅞ cup coconut oil
• • ⅞ cup coconut sugar
• • 2-3 tablespoons plant-based milk

Instructions

1. 1

   In a large mixing bowl, combine flour, shredded coconut, baking powder, and salt. Add the fresh lemon zest using a microplane for maximum flavor. Set aside.

2. 2

   In a separate bowl, use a stand mixer or hand mixer to blend chilled vegan butter and solid coconut oil until light and fluffy. Gradually add coconut sugar, mixing until well combined.

3. 3

   Gradually add the dry ingredients to the fat mixture, mixing on low speed until a dough forms. If the dough is too dry, add plant-based milk 1 tablespoon at a time.

4. 4

   Divide dough into two discs, wrap in plastic, and chill for 30 minutes. Preheat oven to 325°F (160°C). Roll dough to ¼-inch thickness and cut into shapes. Place on parchment-lined baking sheets.

5. 5

   Bake for 12-15 minutes or until edges are lightly golden. Let cool completely before transferring to an airtight container.