Chocolate Chip Cranberry Shortbread Cookies are packed with melty chips, chewy cranberries, and have a perfect crumbly texture! Grain free & vegan, too.
Happy December! Or should I say happy cookie month!
When we were kids, my mom turned our small kitchen into a full blown bakery. Pounds of flour and sugar were ushered in, and dozens of cookies ushered out. She would bake every weekend of the month, stockpiling enough cookies to give a plate-full to everyone in town. By the end of the month, I am pretty sure I was half cookie, too.
The tradition lives on in these grain free shortbread cookies! The have the perfect crumbly melt-in-your-mouth texture like good shortbread should, are packed with melty chocolate pools and chewy sweet-tart cranberries.
Thanks to an all-star lineup of ingredients like coconut oil, maple syrup, and almond flour, these cookies are made without gluten, refined sugars, or dairy and taste just like your favorite shortbread recipe. Almost too good to be true!
How to make grain free shortbread cookies (video):
This one was a doozy. I tested this plain shortbread recipe nearly a dozen times before striking cookie gold. Despite the numerous rounds of testing and the sugar comas that ensued, this cookie recipe couldn't be easier.
First, you throw nearly all the ingredients in a mixer and let it do the work. No need to add them one at a time. Send them all into the bowl. Mix. And out comes the dough. You will want to mix the dough very well. This distributes the coconut oil into the flour and which results in a sandy, crumbly, perfect shortbread cookie.
Transfer the cookie dough to a glass bowl and add in the chocolate chips and dried cranberries. Stir to evenly distribute them through the dough. The dough is quite thick, so don't be afraid to give it some elbow grease. I even go in with my hands to get it evenly combined.
Next, grab a sheet of parchment and form the cookie dough into a log. Use the parchment to roll it into a tight cylinder. Unwrap, slice, and bake.
Cookies are served.
Can I freeze shortbread cookie dough?
You betcha. After rolling it into a log, place it in a zip top bag with the parchment still wrapped around it. Into the freezer it goes.
When you are ready to bake, let the dough sit at room temperature for 20 minutes before slicing. This makes it easier to cut without breaking.
Chocolate Chip Cranberry Shortbread Cookies
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 20 cookies 1x
- Category: Cookie
- Method: Oven
- Cuisine: Italian
Description
Chocolate Chip Cranberry Shortbread Cookies are packed with melty chips, chewy cranberries, and have a perfect crumbly texture! Grain free & vegan, too.
Ingredients
- 1 cup cassava flour
- ½ cup almond flour
- ⅓ cup plus 1 tablespoon coconut oil
- ¼ cup maple syrup
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ¼ cup dried cranberries
- ¼ cup dairy free dark chocolate chips
Instructions
- 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.
- Transfer the dough to a bowl and stir in the chocolate chips and dried cranberries.
- Place the dough on 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 ½ inch thick.
- Arrange them on a parchment lined baking tray and bake for 10-12 minutes or until the edges just start to brown. Remove from the oven and let them cool completely on the baking tray. Enjoy!
Nutrition
- Serving Size: 1 cookie
- Calories: 102
- Sugar: 3g
- Sodium: 68mg
- Fat: 6g
- Saturated Fat: 5g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 1g
Keywords: Grain free, gluten free, vegan, naturally sweetened, paleo, cassava flour, almond flour, easy, Christmas, winter,
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