Coconut Cashew Shortbread

This vegan cookies are easy to make, taste delicious and are a sweet treat that is not loaded with sugar.  

Prep Time: 10 minutes

Total Cook Time: 1 hour

Serves: 12


  • 1 cup solid (refrigerated) raw organic coconut oil (do not melt)
  • 1 cup powdered sugar plus more for coating
  • 2 tablespoons Organic Vanilla Extract
  • 1/2 teaspoon Organic Ground Nutmeg
  • 1 teaspoon salt
  • 1/2 cup unsalted cashews, finely chopped
  • 1 cup dried dates finely chopped
  • 3 1/3 cups sifted cake flour
  • 1 2/3 cups sifted whole wheat flour


  1. Preheat oven to 350oF.
  2. Lightly grease 3 light colored cookie sheets. (Dark sheets will brown bottoms too quickly).
  3. Using an electric mixer on low speed, in a large bowl, or stand mixer beat coconut oil and 1 cup powdered sugar until fluffy.
  4. Beat in vanilla, nutmeg, and salt. Do not over mix. (If mixture is too stiff, add more coconut oil 1 teaspoon at a time). 
  5. Fold in nuts and fruit.
  6. Using a spatula, stir in all flours just until moist. Do not over mix dough.
  7. Shape dough by generous tablespoonfuls into 1/2”-3/4” balls and place on prepared sheets about 1 inch apart. 
  8. Bake one sheet at a time until bottoms just begin to color, about 15 minutes.
  9. Cool on sheets for 5 minutes, and then remove to a cooling rack to cool for 5 minutes.
  10. To coat, place a generous amount of powdered sugar in a bowl and roll warm cookies. Transfer to waxed paper. Powdered sugar will melt into the cookie so repeat the coating a second time, then cool completely.
  11. Store these cookies at room temperature in an airtight container. You can make them up to a week ahead of time to keep your holiday baking schedule on track.

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