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
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1 cup Let's Do Organic Cassava Flour
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1/2 cup almond flour
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1/3 cup plus 1 tablespoon coconut oil
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1/4 cup maple syrup
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2 teaspoons vanilla extract
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1/4 teaspoon salt
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1/4 cup dried cranberries
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1/4 cup dairy free dark chocolate chips⠀
⠀ Directions
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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.
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Transfer the dough to a bowl and stir in the chocolate chips and dried cranberries.
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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.
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Arrange them on a parchment lined baking tray and bake for 10-12 minutes or until the edges just start to brown.
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Remove from the oven and let them cool completely on the baking tray. Enjoy!
