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Chocolate Chip Shortbread

A rich and decadent shortbread treat.

Ingredients & Directions


  • 1⁄2 cup
    coconut oil at room temperature
  • 15 drops
    liquid vanilla stevia (or 1/4 tsp dry stevia)
  • 1 tsp
    vanilla extract
  • 3 tbsps
    unsweetened nondairy milk
  • 1 cup
    unbleached flour (can sub whole wheat pastry flour)
  • 1⁄4 tsp
  • 1⁄2 cup
    LILY'S 55% Dark Baking Chips


Equipment Needed 
oven oven
 parchment parchment
 baking sheet baking sheet
 mixer mixer
 spatula spatula

Preheat the oven to 350 degrees and prepare a baking sheet by spraying with oil or covering with parchment.


Add the coconut oil, stevia, vanilla and nondairy milk to a mixer and beat until smooth.


Mix the flour and salt together in a separate bowl. Then add to the mixer and mix until combined.


The dough will be a little crumbly but should hold together if you roll a 1 tbsp piece with your hand.


Stir in the chocolate chips with a wooden spoon.


Take 1 tbsp of the dough and roll into a compact ball, move to the baking pan and flatten with your hand or the back of a spatula.


Use your hands to smooth out the rough edges. Repeat for each cookie.


Cook for 10 minutes, flip over one of the cookies to see if the bottom has turned brown. If they aren't put back into the oven for 3 more minutes.

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