Description
Chocolate Chip Cranberry Shortbread Cookies are packed with melty chips, chewy cranberries, and have a perfect crumbly texture! Grain free & vegan, too.
Ingredients
Scale
- 1 cup 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
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 1/2 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