This is the easiest raw vegan shortbread cookie recipe ever, plus it’s really good for you! Made with simple main ingredients such as macadamia nuts, almonds and dates, this cookie is sure to satisfy anyone’s cookie craving.
I eat these by themselves all the time but when I started thinking outside the box I realized I could make little cookie dough balls throw them in my cashew ice cream with some cacao nibs and I have a chocolate chip cookie dough milkshake! Then I thought to make a cookie dough ice cream pie with chocolate drizzle. You could also make ice cream sandwiches or drizzle chocolate on top. There is so much you can do with these simple delicious cookies!
I made this recipe when I started to feel symptoms of a cold. I knew my sugar, gluten and wine consumption would eventually lead to problems. So I set out to make a sugar free, gluten free cookie that still tastes amazing and doesn’t hurt me in the long run. My simple healthy pleasures at the moment are these cookies and immunity boosting tea! I bring them both to work with me in the morning and I might grab seconds for dessert. Oh how I love simple delicious raw food.
Raw Vegan Shortbread Cookies
- 1 cup macadamia nuts
- 1 cup almond meal
- 3-4 dates
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp salt
Optional super foods
- 1/2 tsp maca root powder
- 1/2 tsp mesquite
- Process macadamia nuts until fine and just before it starts to turn to butter.
- Add in the rest of the ingredients and process again until it resembles cookie dough. DOn't over process and make nut butter.
- Shape the cookies by either pressing into balls with you hands, using a cookie press, or using cookie cutters.
- Freeze for 20 minutes and refrigerate for the rest of their short life.
You can make your own almond meal by processing almonds for about a minute or so.
I made your shortbread cookie dough over the weekend, and it was delicious! It took a lot of willpower to not eat all of the dough right out of the food processor. 🙂 I used your dough as a crust for a lemon bar recipe that I came up with recently. My recipe is not raw or vegan, but it is paleo-friendly, free of refined sugar, and contains healthy fat (assuming your eggs come from a good source). The shortbread cookie dough and the lemon bar topping paired beautifully.
Here’s my lemon bar recipe:
1/2 tsp lemon extract
6 whole eggs
5 dates (or to taste. I used Meyer lemons because they aren’t as acidic as regular lemons. Regular lemons would require more sweetener.)
1/2 cup coconut oil
1 cup Meyer lemon juice (8-10 lemons)
Zest of 1 Meyer lemon
Blend eggs, dates, lemon extract, lemon zest, and lemon juice together in blender.
Melt coconut oil in small saucepan on low.
Once dates are pulverized, add lemon mixture to the sauce pan. Turn stove to medium.
Whisk the mixture until it thickens and starts to bubble. Once thick, remove from heat.
Prepare Amanda’s raw vegan shortbread cookie recipe and press dough into the bottom of a glass baking dish.
Pour thickened lemon mixture on top of cookie dough crust. Place dish in refrigerator and allow lemon bars to cool and thicken.
Thank you so much for trying the recipe Elizabeth! I’m glad you liked it and I totally understand the urge to eat all of the dough before shaping them into cookies, it’s just too good!! Those lemon bars sound incredible, yay for healthy food inspiration and creation. <3