Cranberry Pistachio Gluten Free Shortbread Cookies with Balsamic Reduction {Vegan + Paleo}
User Reviews
4.5
6 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
40 mins
-
Total Time
55 mins
-
Servings
12
-
Calories
156 kcal
-
Cuisine
Vegan
Cranberry Pistachio Gluten Free Shortbread Cookies with Balsamic Reduction {Vegan + Paleo}
Report
Vegan Shortbread Cookies are cruncy and chewy and savory. The drizzled balsamic reduction is amazing!
Share:
Ingredients
For the balsamic reduction:
- 1/3 cup balsamic vinegar good quality
- 1 1/2 tablespoons agave syrup honey for paleo version
For the cookies:
- 1/2 cup coconut oil at room temperature should be the consistency of softened butter
- 1/4 cup agave syrup plus 3 tablespoons honey for paleo version
- 1 teaspoon pure vanilla extract
- 1 cup coconut flour sifted 88 grams
- 1/4 teaspoon salt
- 2 tablespoons pistachios finely chopped
- 3 tablespoons dried cranberries finely chopped
Add to Shopping List
Instructions
- In a small sauce pan over medium heat, combine the balsamic vinegar and 1 1/2 tablespoon. of agave. Bring the mixture to a boil and cook, stirring occasionally, until it reduces by half and coats the back of the spoon, about 6-7 minutes. Transfer to a small bowl and let cool COMPLETELY. The reduction will thicken A LOT when cooled, so be careful not to boil it too long.
- In a large bowl, beat together the coconut oil, agave and vanilla extract using an electric hand mixer until smooth and well mixed. Add in the coconut flour, salt, pistachios and dried cranberries and stir until a very wet dough forms.
- Scrape the dough onto a large piece of saran wrap and form into a thin disc. Lightly wrap it and place it into the refrigerator for 30 minutes so that it can chill and harden. The dough will be VERY moist, but this is normal, as it sets up a lot once chilled.
- Preheat your oven to 325°F and line a baking sheet with parchment or a silpat.
- Once the dough is chilled, roll it into 1 1/2 tablespoon balls and place onto the prepared cookie sheet. Gently press the cookies down so they are about 1/3 inch thick. They don’t spread while baking, so make sure you flatten them.
- Bake until the edges are lightly golden brown, about 11-12 minutes. The cookies will feel very soft, but firm up once cooled. Cool COMPLETELY on the pan.
- Once cooled, drizzle with the balsamic reduction and DEVOUR.
Notes
- As the cookies absorb the reduction, it becomes less thick and shiny looking. If you’re serving them to guests, I recommend drizzling the reduction on just before serving. You can make it ahead of time, store it in the refrigerator and heat for just a few seconds to make it easier to drizzle. Store cookies in an air-tight container in the refrigerator. They will become crunchy, as the coconut oil will harden once chilled. Just let them sit at room temperature for a few minutes before serving, if you like a softer cookie.
Nutrition Information
Show Details
Calories
156kcal
(8%)
Carbohydrates
13g
(4%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Sodium
72mg
(3%)
Potassium
26mg
(1%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
7IU
(0%)
Vitamin C
1mg
(1%)
Calcium
4mg
(0%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 72mg | 3% |
| Potassium | 26mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
Other Recipes
You'll Also Love
