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Vegan Coconut Shortbread Stars

This easy vegan recipe is the perfect alternative to traditional shortbread cookies. Easy to roll out and decorate, and even easier to eat! 
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Snack
Cuisine: Christmas
Servings: 45
Author: Louise-Claire Cayzer


  • 125 g coconut oil
  • 55 g caster sugar
  • 180 g plain flour
  • 2 Tbs aquafaba (Chilled or frozen into an icecube tray) (The juice from a tin of chickpeas)
  • ½ teaspoon vanilla essence
  • 1-2 teaspoon ice cold water
  • extra sugar to sprinkle


  • In a food processor whizz together the coconut oil, sugar, flour, aquafaba and vanilla
  • You will end up with a fine crumb texture. 
  • Drop by drop add the water until the dough starts to come together.
  • Take the dough out of the food processor & gently press together so it becomes a ball. Keep the lightest touch and don't overheat the dough! Pop it into the fridge for 10mins-½ an hour to cool.
  • Heat your oven to Gas Mark 5/ 190C
  • Break of around ⅓ of the dough & roll out onto a dry floured surface : approx 5-8mm thick.
  • Stamp out into stars (or whatever you choose!) and put them onto a baking sheet lined with baking paper. Work quickly, you want to keep the dough cool to keep that crisp, flaky texture.
  • Sprinkle with sugar
  • Bake for around 10 minutes on the middle shelf. 
  • Repeat with the rest of the dough! 
  • You can decorate these with icing or melted chocolate if you're creative!


The key to all shortbread is to keep it cool and don't overwork it! Keep dough you're not working with in the fridge and make sure you don't put cold dough onto a hot tray.