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Cranberry Pistachio Vegan Shortbread Cookies - paleo, grain-free, gluten-free, dairy-free, healthy and delicious | TheRoastedRoot.net
Cranberry Pistachio Vegan Shortbread
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Course: Dessert
Keyword: almond flour, dairy free, gluten free, grain free, paleo, vegan
Servings: 12 shortbread cookies
Author: Julia
  1. Add all ingredients for the shortbread to a stand mixer. Beat until a dough forms. Note: it's okay if the mixture is crumbly - this is normal.

  2. Turn dough out onto a large piece of plastic wrap and use your hands to form it into a large ball. Work the dough into a cylinder. I use the plastic wrap to help keep the cylinder intact while shaping it.

  3. Transfer cylinder of dough to the freezer and freeze at least 2 hours. When you're ready to bake, allow the dough to thaw so that it's easy to cut but is still chilled.

  4. Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.

  5. Slice dough into 1/4-inch to 1/2-inch rounds using a sharp knife. Place dough rounds on the parchment-lined baking sheet.

  6. Bake 10 to 15 minutes, or until cookies are golden-brown around the edges. Remove form the oven and allow cookies to sit 30 minutes. Use a spatula to transfer cookies to a plate.

  7. Melt chocolate chips in the microwave (microwave on high for 15-second intervals, stirring between, until melted) in a heat-safe bowl. Drizzle or spread the chocolate over the shortbread cookies. If desired, sprinkle the melted chocolate with more chopped pistachios and dried cranberries.