Baked Goods Cassava Flour Desserts Holiday

Chocolate Chip Cranberry Shortbread Cookies

Vegan Chocolate Chip Cranberry Shortbread Cookies
Nothing says December like some Holiday Chocolate Chip Cranberry Shortbread Cookies!
Made with Let’s Do Organic Cassava Flour by @darngoodveggies
⁠⠀
They have the perfect crumbly melt-in-your-mouth shortbread texture and are studded with pools of melty chocolate and chewy cranberries.
These perfect place and bake cookies are like your favorite childhood cookies but healthier, win-win!
These delicious holiday cookies are perfect for sharing with those you love this holiday season, and they’re both gluten-free and vegan!
⁠Ingredients
  • 1 cup Let’s Do Organic Cassava Flour⁠
  • 1/2 cup almond flour⁠
  • 1/3 cup plus 1 tablespoon coconut oil⁠
  • 1/4 cup maple syrup⁠
  • 2 teaspoons vanilla extract⁠
  • 1/4 teaspoon salt⁠
  • 1/4 cup dried cranberries⁠
  • 1/4 cup dairy free dark chocolate chips⁠⠀
⁠⠀
Directions
  1. Preheat the oven to 350 degrees. Add all of the ingredients, except the cranberries and chocolate chips, into a stand mixer with the paddle attachment. Mix, on medium speed, until the dough is smooth, about 5-10 minutes.⁠
  2. Transfer the dough to a bowl and stir in the chocolate chips and dried cranberries.⁠
  3. Place the dough to a large piece of parchment paper and roll into a tight log, about 2 inches wide. Unwrap the dough and slice it into cookies that are just less than 1/2 inch thick.
  4. Arrange them on a parchment lined baking tray and bake for 10-12 minutes or until the edges just start to brown.
  5. Remove from the oven and let them cool completely on the baking tray. Enjoy!⁠

1 Comment

Reply Whitney January 4, 2020 at 3:12 pm

These were delicious. Thank you for the recipe! Next time I will use chopped pecans and roll them in powdered sugar to make a Mexican wedding cookie.

Leave a Reply