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Vegan Chocolate Chip Shortbread Recipe
The Ultimate Vegan Dark Chocolate Chip Shortbread Recipe
There’s something really comforting about baking a batch of shortbread. The simple ingredients, the buttery aroma filling the kitchen, and that first bite of crumbly biscuit that just melts away – it’s the kind of baking that feels familiar and cosy in the best possible way.
This version is everything you love about classic shortbread, but made completely vegan and studded with rich Colombian dark chocolate. Each piece is tender and crumbly, with little pockets of chocolate running through and a delicate sprinkling of caster sugar on top for just the right touch of sweetness. It’s the sort of bake that feels perfect for slow afternoons, sharing with friends, or sneaking with a cup of tea when no one’s looking.
Made with plant-based Flora butter, this shortbread proves that you don’t need dairy for that traditional melt-in-the-mouth texture – just a few good ingredients and a little time in the kitchen
It says chocolate chip, but I just throw the whole buttons in as they are the perfect size to ooze through the shortbread, and I just didn’t want the mess of chopping the chocolate – but remember, you do you and if you want to smaller pieces chop away! We recommend using our for a smooth, Ultimate Share Bag of Dark Chocolate Buttons , or if you prefer something a little less dark try our Oat M!lk Chocolate Buttons. Believe me when I say the single origin Colombian chocolate brings a beautiful depth of flavour that supermarket chocolate chips simply can’t match.
Ready to bake? Let’s get started!
MAKES APPROX 8 PIECES// TIME: 45 MINUTES // EASY
Chocolate Chip Shortbread Ingredients:
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200 g plant-based Flora butter, softened
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100 g caster sugar
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300 g plain flour
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50 g semolina
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75 g vegan chocolate buttons or chunks (dark or oat m!lk, to your preference)
Method
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Preheat your oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 20 cm / 8-inch square cake tin with baking paper.
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Cream the softened plant-based butter and sugar together until light and fluffy, using a stand mixer or hand mixer.
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Add the flour and semolina, mixing just until a crumbly dough forms. Be careful not to overwork the dough, then gently fold in the chocolate buttons.
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Transfer the mixture to the lined tin and press down lightly. Score 8 rectangeles into the surface (don’t cut all the way through), then bake for 25–30 minutes, until lightly golden.
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Cool for 5 minutes, then use a sharp knife to slice fully through the scored lines.
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Finish with a light sprinkle of extra sugar, if you like, and enjoy.
Technically, these will keep in an airtight container at room temperature for up to one week… but let’s be honest – they probably won’t make it past tomorrow!
Looking for a non-vegan version of this recipe? Try our Chocolate Chip Shortbread made with butter and milk chocolate buttons. Or for something completely different, Linda’s nostalgic Chocolate Shortbread Recipe is a school dinner classic worth trying, and you can adapt this one to make it plant based / vegan.
