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
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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⠀

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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!⁠