Cranberry Pistachio Vegan Shortbread
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4.4
42 reviews
Good
Cranberry Pistachio Vegan Shortbread
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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!
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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 Information
Show Details
Serving
1Cookie
Calories
186kcal
(9%)
Carbohydrates
13g
(4%)
Protein
3g
(6%)
Fat
15g
(23%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 16Cookies
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Serving | 1Cookie | |
| Calories | 186kcal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
42 reviews
Good
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