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Cranberry Pistachio Vegan Shortbread
4.4 from 42 votes

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!

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 16 Cookies
Calories: 186 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 cups almond flour finely ground
  • 1/3 cup coconut sugar
  • 1/2 tsp baking soda
  • 1/2 tsp salt sea salt
  • 1/2 cup pistachio shelled and chopped
  • 1/2 cup dried cranberries finely chopped
  • 1/2 cup coconut oil melted*
  • 2/3 cup chocolate chips optional**

Instructions

    Cup of Yum
  1. 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.
  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 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

Serving 1Cookie Calories 186kcal (9%) Carbohydrates 13g (4%) Protein 3g (6%) Fat 15g (23%) Fiber 2g (8%) Sugar 10g (20%)

Nutrition Facts

Serving: 16 Cookies

Amount Per Serving

Calories 186

% 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.