Einkorn Shortbread Cookies

These rich, buttery einkorn shortbread cookies are plant-based and simple to make. They’re made with only a few wholesome ingredients — no dairy or refined sugar.

It’s finally starting to feel and look like spring here on the mountain. The azaleas are blooming and the green grass is covered in violets. Recently, Little Bear helped me pick these edible wildflowers to decorate a batch of vegan einkorn shortbread cookies.

There’s so much I love about this easy recipe. For one, it uses my favorite ancient heirloom grain, einkorn. Plus, it’s refined sugar-free. These scratch-made cookies are sweetened with pure maple syrup.

The man of the place says these einkorn shortbread cookies are delicious. Just like with my homemade chocolate chip cookies, these sweet treats don’t last long around here (unless I freeze the dough). Every time I make them, Little Bear can’t keep his hands off of them!

Tips for Making Einkorn Shortbread Cookies

You can use melted or room temperature coconut oil.

You can omit the salt; however, I think it helps bring out the sweetness of these einkorn cookies.

Try to avoid kneading or rolling the dough too much.

If you don’t have cookie cutters, you could use a mason jar or a teacup. Alternatively, you could shape the dough into a brick and slice it.

The cookies will be a bit soft after taking them out of the oven and firm as they cool.

Not in the mood for edible flowers? These vegan shortbread cookies are delicious without any decoration, but you can top the baked cookies with jam or chocolate hazelnut spread.

You can also add citrus zest to the dough.

Pin this simple plant-based recipe for later.

How to Make Vegan Einkorn Shortbread Cookies

1. Preheat oven to 350°F and line a baking sheet with parchment paper.

2. Sift flour and salt into a bowl.

3. Work in coconut oil with your fingertips.

4. Add maple syrup and vanilla, then continue to work in with your hands.

5. Form dough into a ball, then cover and refrigerate for at least 30 minutes.

6. Roll out dough and cut shapes.

7. Bake for about 10 minutes.

8. Cool and enjoy!

How to Make Pressed Flower Shortbread Cookies

Dress up these einkorn shortbread cookies with handpicked edible flowers and herbs. (Just make sure you like the taste of the blooms you choose.) I like the size and shape of violets. You could try pansies, lavender, sage flowers, and rose petals, too, just to name a few.

Edible flowers can be added before or after baking. Adding them before baking gives them more of a rustic look, while adding them afterwards keeps their colors bright and vibrant.

Whenever you choose to add the flowers, I suggest putting parchment paper on top of the cookies after you do so. Next, put another baking tray on top to press them for a few minutes. If you don’t have another baking tray, you could try using books.

Hope you enjoy this recipe as much as we do!