whole wheat chocolate shortbread

This shortbread is always a winner with kids. Nice crumbly texture with whole wheat goodness.

Preparation time: 25 min for mixing and 22 minutes for baking.


whole wheat pastry flour- 1 cup

cocoa powder- 1/8 cup

powdered sugar- 3/8 cup

salt- a pinch

butter- 1/3 cup

coconut oil- 2-3 tbsp.

vanilla extract-  1 tsp.


*Using an electric mixer, mix softened butter, vanilla extract and powdered sugar in a mixing bowl.

* Combine flour, salt and cocoa powder in another bowl.

*Mix the dry ingredients with the wet mixture. Knead into a firm dough by adding coconut oil a little at a time.

* Form little balls with hands and flatten into circles. Arrange on a baking sheet lined with parchment paper.

* Bake at 325 F in a preheated oven for 20-22 minutes. Let the cookies cool on a rack.

Makes 20-22 cookies. Store in an airtight container.

(adapted from Madhuram’s Eggless Cooking)

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9 responses to “whole wheat chocolate shortbread

  1. tried this Apsara…the texture and taste was pretty good, except that i found the taste of coconut oil to be a little overpowering…can i use something else instead?


    • You could just increase the amount of butter and eliminate the oil. I have found that some brands of coconut oil don’t have the overpowering smell.Hope this helps!


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