Vegan Cinnamon Apple Shortbread Bars Recipe

I absolutely love this Vegan Cinnamon Apple Shortbread Bars Recipe because it combines the buttery richness of traditional shortbread with a lovely twist of fruity apple and warm cinnamon—without any dairy or eggs involved. It’s one of those recipes that feels cozy and indulgent, perfect for afternoon tea or a casual dessert that everyone will enjoy, whether they follow a vegan lifestyle or not.

When I first tried this recipe, I was surprised at how simple the ingredient list was yet how full of flavor the bars turned out. You’ll find that the freeze-dried apples add a subtle tartness and wonderful texture, while the cinnamon brings that classic autumnal vibe. If you want a reliable treat that’s easy to make but still feels special, this Vegan Cinnamon Apple Shortbread Bars Recipe is definitely one to keep in your baking rotation.

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Ingredients You’ll Need

Each ingredient in this Vegan Cinnamon Apple Shortbread Bars Recipe has its part in creating that rich texture and flavorful depth. From the dairy-free butter providing lusciousness to the freeze-dried apples packing fruity flavor without extra moisture, these components work beautifully together.

• Unsalted dairy-free butter: I recommend chilling and cubing it for easy processing and that classic shortbread tender crumb.
• Freeze-dried apples: These bring concentrated apple flavor without sogginess—if you can’t find them, finely chopped dried apples are a decent substitute.
• All-purpose flour: The base that holds everything together—sifted for best results if you can.
• Granulated sugar: Adds sweetness and helps with that crisp texture.
• Brown sugar: Gives a subtle molasses depth that plays nicely with cinnamon.
• Ground cinnamon: My favorite spice here, lending warm warmth and a hint of spice without overpowering.
• Salt: Just a touch to balance and enhance all the sweet flavors.
• Vanilla bean paste or extract: Use what you have on hand—it boosts the flavor wonderfully.

Variations

I like to customize this Vegan Cinnamon Apple Shortbread Bars Recipe depending on the season or what I have in the pantry. Feel free to get creative — it’s such a forgiving base!

• Apple-Cherry Mix: I’ve swapped half the freeze-dried apples for freeze-dried cherries once, and it gave a wonderful tart twist that my family couldn’t get enough of.
• Gluten-Free: Using a gluten-free flour blend works well if you’re sensitive, just keep an eye on consistency—it might need a touch more butter.
• Spiced Up: Adding a pinch of nutmeg or cardamom with the cinnamon amps up the warm spices, which I love around the holidays.
• Sweetener Swap: For a less sweet option, try reducing the sugar by a tablespoon or using coconut sugar instead of brown sugar for a caramel note.

How to Make Vegan Cinnamon Apple Shortbread Bars Recipe

Step 1: Prep Your Oven and Butter

Start by preheating your oven to 350°F and lining an 8×8 inch glass pan with parchment paper for easy removal later. Take your unsalted dairy-free butter, cut it into small cubes, and pop it in the freezer to chill while you get the other ingredients ready — cold butter is the secret to nice, tender shortbread crumb.

Step 2: Pulverize Your Apples

Take the freeze-dried apples and process them in a food processor until they become a fine powder. This step is what infuses the dough with subtle apple flavor without sogging the texture, so don’t skip it if you can help it.

Step 3: Combine Dry Ingredients

To the apple powder, add your flour, granulated sugar, brown sugar, ground cinnamon, and salt. Give it a few pulses in the food processor to mix everything evenly. This step ensures all your flavors meld together before adding the buttery goodness.

Step 4: Add Butter and Vanilla

Now add the chilled cubed vegan butter and your vanilla bean paste or extract. Pulse a few more times just until the dough comes together into coarse crumbs. Be careful not to over-process because you want the mixture to hold little lumps for that perfect shortbread texture.

Step 5: Press and Bake

Transfer the dough to your prepared pan and press it down evenly. The dough should be buttery enough not to stick to your hands, but if it’s sticky, cover it with parchment paper or plastic wrap and press down that way to keep your hands clean. Use a fork to prick the top lightly—this classic technique helps the shortbread bake evenly. Bake in the center rack for about 30-35 minutes until the edges turn a lovely golden brown.

Step 6: Cool Completely Before Serving

Unlike gooey vegan cookies you can enjoy warm, these shortbread bars are best at room temperature. Let them cool completely in the pan so they set properly and slice easily. You’ll find the texture irresistible once cooled.

How to Serve Vegan Cinnamon Apple Shortbread Bars Recipe

Garnishes

I love dusting these bars with a light sprinkle of powdered sugar or cinnamon sugar before serving—it adds a little extra sweetness and makes them look pretty for guests. If I’m feeling fancy, a small dollop of vegan whipped cream or a drizzle of maple syrup complements the apple and cinnamon beautifully.

Side Dishes

These shortbread bars go wonderfully with a hot cup of chai tea or coffee—the spices and buttery texture pair like old friends. For a make-it-a-meal vibe, I sometimes serve them alongside a fresh fruit salad or a bowl of dairy-free vanilla yogurt for a balanced snack.

Creative Ways to Present

For parties, I’ve cut the bars into bite-sized squares and arranged them on a rustic wooden board with some fresh apple slices, cinnamon sticks, and star anise for a festive vibe. Another time, I layered the bars with vegan apple butter in a clear dish for a stunning yet simple dessert parfait.

Make Ahead and Storage

Storing Leftovers

I keep leftover shortbread bars at room temperature in an airtight container and they stay fresh up to five days. It’s handy because the bars don’t dry out quickly, and you can grab one or two whenever a sweet craving hits.

Freezing

Whenever I make a batch bigger than we can eat, I cut the bars into squares and freeze them in a single layer first, then transfer to a sealed container or bag. They keep well for about three months—perfect for prepping holiday treats in advance.

Reheating

If you want to enjoy them warm, just pop a frozen shortbread bar in a 275°F oven for about 8-10 minutes or until warmed through but not soggy. I avoid microwaving because it changes the texture, but that’s a personal preference.

FAQs

Final Thoughts

This Vegan Cinnamon Apple Shortbread Bars Recipe holds a special place in my kitchen because it’s reliably delicious and perfect for all occasions—from casual snacks to thoughtful homemade gifts. I hope you enjoy making and sharing these bars as much as I do. Trust me, once you try this recipe, it’s going to become one of your favorites to fall back on whenever you want something sweet, comforting, and totally plant-based.

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