Vegan Millionaire Shortbread cookies are made with a melt-in-your-mouth buttery shortbread cookie, epic vegan caramel and decadent dairy-free chocolate ganache. It's an easy to make cookie and is just as indulgent as the famous Millionaire Shortbread Cookie Bar, but deconstructed!
A holiday favorite, these vegan cookies are easy to make ahead and then decorate right before serving. They freeze well and both the vegan ganache and caramel sauce store well in the fridge for a week.
How to Make Millionaire Cookies Vegan
Just like my irresistible dairy-free peanut butter cups and my praline vegan biscotti recipe, these indulgent vegan millionaire shortbread cookies are all vegan and everybody loves them (they tell me they're reminiscent of a Twix bar!)
Cookie Base (Scotch Cakes v Shortbread)
Super buttery, tender, Scotch Cakes are melt-in-your-mouth delicious! You might be surprised that they are savory, and need only 3 ingredients! I use my beloved Grandmother's recipe, but just switch out the dairy butter for Miyokos Cultured Butter.
Although they use the same ingredients, Scotch cakes are more savory - there's only a couple tablespoons of sugar. Whereas shortbread cookies are sweeter and lighter.
Pro Tip: Grandma suggests making your Scotch cake cookies around the size of a juice glass. If they are too big, they break when you frost them. These cookies do not puff up (much) or spread out so the shape and size you cut, will be the same when baked.
Chocolate Layer (vegan chocolate ganache)
I had a little 'problem' with ganache about 2 years ago. My problem was that I couldn't stop eating it! It's so luxurious and chocolate-y. Not too sweet and yet still richly decadent. I understand the sentiment 'death by chocolate' much better since ganache came into my life.
Luckily, dairy-free (vegan) chocolate is readily available these days in most super markets, vegan grocers and online.
Pro Tip: after making the ganache, pop it into the fridge for 30 - 60 minutes (to firm up for spreading). It turns all fudgy and delicious in the fridge - seriously irresistible. I mean honestly, how do these cookies even get made!
Salted Caramel Sauce (vegan)
If you are nervous about making your own, don't be. I'm not kidding, this method is super easy and uses only 4 ingredients.
Thick and silky, sweet and salty, like golden pools of heaven, this dairy-free caramel is truly addictive.
I use a simple recipe from Yumsome which calls for powdered coconut milk/cream* and coconut sugar which I find at my local market, health food store, bulk store or online. However, any thick, vegan caramel will work.
Tips for Making this Vegan Cookie Perfect
Cookie and Layers: The base is rich and buttery, the vegan caramel is sweet and salty which pairs perfectly with the semi bitterness from the vegan chocolate ganache. Perfecto! But to take this cookie over the top, it needs some crunch and something unexpected to excite and delight the palate. Here's what I suggest:
Crunch Factor: The smallest dusting of crushed raw pistachios adds a the perfect crunch, a beautiful pop of colour, and a lovely subtle nutty flavour. You can add any nut you enjoy (walnut, almond, cashew, hazelnut); but I was going for a holiday cookie, so the pistachio green paired with raspberry red is exquisite.
Fresh and Fabulous: Adding something fresh to a weighty dessert is a wonderful way to lighten it up. A raspberry is the perfect finishing touch for this cookie. It's slightly tart and juicy, goes well with the flavour profile, and the gorgeous colour and texture add a real wow factor to this beauty. Pomegranate seeds would be a spectacular choice as well.
Drizzle and Sprinkle: I mean, who doesn't love a drizzle and a sprinkle? Don't be heavy handed tho - think of it as pixy dust on this magical cookie! I keep it pretty simple just a kiss of chocolate drizzle and a few flakes of finishing salt which is the perfect garnish for this epic millionaire cookie.
The nice thing about this cookie recipe is everything can be made ahead of time.
FRIDGE: The dairy-free caramel sauce comes together in a snap, but it actually gets better the longer it sits in the fridge. The only problem is, it takes a lot (and I'm talking every ounce) of discipline to walk by the fridge without 'checking' on the caramel. Don't do it, people, that's a slippery slope and pretty soon the container is empty! It's very deliciously addictive.
The vegan ganache can be made a few days in advance and stored in the fridge as well.
The sauces get thicker in the fridge so let them come to room temperature before decorating the cookies. Any leftover sauce can be stored in the fridge and enjoyed all week.
FREEZER: The unbaked cookie dough stores well in the fridge for a few days or in the freezer for a month or two. Just pop any remaining dough in an airtight container until needed.
Baked Scotch cake cookies freeze beautifully. Make them at the beginning of December and tuck them into the freezer until needed. They thaw super fast so it's great to have a batch on hand for last minute guests.
More Decadent Vegan Desserts
Decadent Affogatto Dessert - could be the most popular menu item in a fancy restaurant. Decadent Mocha Truffles easy-to-make, incredible for the chocolate lovers in your life.
Mini Chocolate Peanut Butter Cups - easily the most requested treat at our house!
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Salted Caramel Millionaire Cookies (vegan)
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Vegan Salted Caramel
- 75 grams coconut milk (cream) powder*
- 75 grams coconut palm sugar
- 60 milliliters warm water
- 1 tablespoon coconut oil, melted
- pinch sea salt
Vegan Scotch Cakes Cookies
- 1 cup vegan stick butter, room temperature
- 2-3 tablespoons icing sugar
- 2 ¼ cup AP flour
- 1 cup semi-sweet chocolate chips
- ¼ cup coconut milk (sub: soy, plant-based milk)
- 2-3 tablespoons raw pistachios or pretzels, chopped
- 2-4 tablespoons coconut shreds (optional)
- chocolate drizzle (thinned ganache)
- 16 raspberries (or pomegranate seeds)
- Salted Caramel Sauce Recipe Link
- Place all ingredients in a blender and blitz for 2 - 3 minutes until smooth, thick, goopy sauce. Stop to scrap down the sides as necessary.
- Place in an air-tight container and store in fridge until needed. The sauce will set as it cools in the fridge.
Scotch Cake/Shortbread Cookies
- Preheat the oven to 375º FPrepare a baking sheet.
- Cream room temperature butter in a stand mixer or using a hand mixer. Add flour and icing sugar.
- Pat or gently roll to about ¼" thick. Cut into rounds (use top of a juice glass).
- Arrange on cookie sheet. Bake for 10-12 minutes. The bottom edges will be slightly golden.
- Let cool on pan. Transfer to cooling rack and let cool completely before decorating.
- Melt the chocolate chips and plant-based milk in a double boiler or heavy bottomed pan on the stove over low heat. Stir until smooth and silky.
- Remove from heat to cool completely. Once cool, place in an airtight container in the fridge for up to a week.
Easy Chocolate Drizzle
- Thin out 2-3 tablespoons of ganache with a little splash of milk so it's pourable.
Decorating the Cookies
- Let the ganache set then smooth a thick layer over each cooled cookie. Don't press too hard or the cookies will snap. I hold each cookie in my hand to decorate for the best results.
- Let the caramel sauce set then swirl a thick layer over ganache. Add a flake or two of finishing salt like Maldon (or sea salt).
- Decorate with a few crushed pistachios and some coconut (optional).
- If not serving immediately, place in fridge until ready to serve.
- Right before serving, add one perfect raspberry or a few pomegranate seeds to each cookie.
- Place on a serving dish. Drizzle the whole plateful with a drizzle or two of chocolate sauce. Serve immediately.
Both vegan sauces can be stored in the fridge for a week without any loss of flavor or texture.
Baked Scotch cakes freeze well and thaw quickly so are a great choice for unexpected company.
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.