Cranberry Pistachio Vegan Shortbread
Cranberry Pistachio Vegan Shortbread with almond flour is a divine treat during the holiday season and beyond! This simple recipe results in amazing texture and flavor!
Servings: 16 Cookies
Calories: 186kcal
Ingredients
- 2 cups finely ground almond flour
- 1/3 cup coconut sugar
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup pistachios shelled and chopped
- 1/2 cup dried cranberries finely chopped
- 1/2 cup coconut oil melted*
- 2/3 cup chocolate chips optional**
Instructions
- Finely chop the dried cranberries and pistachios into small pieces. Add all ingredients for the shortbread to a stand mixer. Beat until a dough forms. Note: it's okay if the mixture is slightly crumbly - this is normal. You want the dough to press together easily but not be overly greasy. If your dough seems too dry, add more melted coconut oil (2 teaspoons at a time), until the dough resembles regular cookie dough.
- 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.
- 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.
- Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
- Slice dough into 1/4-inch to 1/2-inch rounds using a sharp knife. Place dough rounds on the parchment-lined baking sheet.
- 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.
- Melt chocolate chips in the microwave in a heat-safe bowl for 15-second intervals, stirring between, about 1.5 to 2 minutes total). Drizzle or spread the chocolate over the shortbread cookies. If desired, sprinkle the melted chocolate with more chopped pistachios and dried cranberries.
Notes
*Varying brands of almond flour have varying absorbencies. Depending on the almond flour you use, you may need to add more coconut oil. The goal is to get a cookie dough that presses together easily but is not overly greasy. Add coconut oil 2 to 3 teaspoons at a time until your dough comes together easily.
**Use vegan chocolate chips to keep the recipe vegan. You can also use sugar-free chocolate chips to keep the shortbread lower in sugar.
Nutrition
Serving: 1Cookie | Calories: 186kcal | Carbohydrates: 13g | Protein: 3g | Fat: 15g | Fiber: 2g | Sugar: 10g