Vegan Crumbly Cookie

This recipe makes a lovely, short cookie, which resembles shortbread but has a slightly softer texture. I've used rice malt syrup rather than sugar, which gives the mixture a lighter feel, and makes it arguably a little better for you. The recipe is vegan (hence the name, duh) and can be made gluten free, too!


  • 225g vegan butter (I use Nuttelex)
  • 250g rice malt syrup
  • 210g spelt flour
  • 115g rice flour
  • 75g vegan chocolate, optional


  • Preheat oven to 170 degrees Celsius
  • Beat vegan butter in a large bowl for 2 minutes
  • Add rice malt syrup and beat for a further 2 minutes, or until mixture is well combined has changed colour
  • Sift spelt flour and rice flour over mixture and beat until mixture just comes together
  • Pipe mixture into shapes or spread into a round cake tin
  • Bake for approximately 30 minutes, but watch carefully as this will differ depending on your oven
  • Remove from oven and leave to cool completely
  • Melt vegan chocolate and drizzle over cookies
  • Eat right away or enjoy later!

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