Finding the perfect shortbread recipe is a struggle as it is, but trying to find a healthy or vegan one can feel almost impossible. Lucky for you, I’ve created an easy recipe for healthy vegan lavender shortbread that will leave you craving more. This recipe is extremely easy to adapt to fit your health and dietary needs. At the end of the article, you will find a list of 10+ easy substitutions and extras.
The key to this recipe is finding a high-quality vegan butter or coconut oil you love. My favorites at the moment are Earth Balance Vegan Buttery Sticks and Miyoko’s Cultured Vegan Butter. Of course, you can make this recipe with normal butter, it just won’t be vegan.
Why lavender? Lavender has a long list of tried and tested health benefits including pain relief, calming effects, sleep aid, and hair loss prevention. Whether it’s scenting my pillow spray, tea, or in a delectable sweet treat, lavender always brings serenity. Because it is cholesterol-free, this recipe is as well! +10 points for health!
The best part about lavender is how easy it is to find. Bushes and bushes of edible lavender varieties grow everywhere in California during every season. All you need to do is step outside and harvest a few pieces. But if you don’t live in California, no need to panic! Dried lavender flowers are sold in many stores and online for fairly cheap, so you can still make this delightful, melt-in-your-mouth shortbread.
Vegan Lavender Shortbread
Prep Time: 10 mins
Baking time: 20-30 mins
- 8 tbsp (1 stick) COLD vegan butter, cubed
- ¼ cup + 1 tbsp sugar
- 1 cup flour
- ¼ cup cornstarch
- 1 tsp salt
- 2 tbsp lavender
- With a hand mixer, stand mixer fitted with paddle attachment, or food processor: cream butter until soft.
- Add ¼ cup sugar and mix until combined
- In another bowl, mix flour, cornstarch, and salt.
- Add flour mixture to the butter and blend until it looks crumbly, then add lavender and mix until it comes together. If it doesn’t come together or is too crumbly/dry, add olive oil (or other oil) 1 tsp at a time until it can hold its shape well when squeezed.
- Place dough in plastic wrap or beeswax wrap and chill for at least 30 minutes, the dough can be stored in the fridge for up to 2 days and in the freezer for 2 weeks.
- Roll the dough out to ½ inch thick and slice it into bars. With a fork, poke holes along every bar. If you would like to roll out the cookie thinner and/or use a cookie cutter, lower baking time.
- Bake for 10 minutes on a cookie sheet lined with parchment or a Silpat, then tap on the counter to release air. Sprinkle the remaining sugar over each cookie.
- Place cookies back in the oven and bake for 10-20 more min or until very lightly golden.
Let cookies cool for 10 minutes, then enjoy!
Makes 20 cookies
Substitutions + Additions
Coconut oil: Substitute an equal amount of coconut oil for the butter.
Gluten-Free: Replace the flour with 1 cup of your favorite gluten-free flour blend. Use ⅓ cup cornstarch instead of ¼ cup. (Make sure you are using a corn starch not manufactured on the same equipment as wheat, barley, or rye!)
Refined Sugar-Free: Replace the sugar with ¾ to 1 cup maple syrup or agave. Add ½ cup extra flour and 2 extra tbsp cornstarch. Chill for an additional 10 minutes after your cookies are on the baking sheet before baking. If you would like to sprinkle sugar on it, use demerara.
Sugar-Free: Replace sugar with equal amounts of Swerve, granular stevia, or another sugar substitute.
Non-Vegan: Substitute an equal amount of butter for the vegan butter.
Organic: Double check you’ve bought organic ingredients!!
No Cornstarch? Here are 5 substitutions:
¼ cup arrowroot flour
¼ cup potato starch
¼ cup + 1 tbsp tapioca flour
1 ¼ cup cake flour (remove flour from the recipe)
Lemon Lavender Shortbread: Add 2 tbsp flour. Add 2 tbsp lemon juice and 1 tbsp lemon zest along with the lavender.
Any other citrus substitutions: Follow the same rules as the lemon above.
Vanilla: Add ½ tsp – 2 tsp vanilla extract. (I recommend Totonacs Mexican Vanilla)
Violet shortbread: Replace lavender with 2 tbsp candied violets. Add slightly less sugar if desired, as this will make it sweeter.
Regular Shortbread: Remove lavender.
Coconut Lavender Shortbread: Add 1 – 2 tbsp shredded coconut to dough with the lavender.
Optional: Replace butter with coconut oil, replace sugar with coconut sugar.
Have you tried lavender shortbread before? Let me know in a comment below!