These cranberry pistachio vegan shortbread cookies are an absolute treat for the holiday season or any time you're craving a sweet, nutty snack. They’re gluten-free, paleo, and entirely vegan, making them a perfect addition to any dietary preference. With a mix of tart cranberries and nutty pistachios nestled in a melt-in-your-mouth shortbread, these cookies are bound to become a new favorite.
Baking Tips
To create that perfect crumbly yet tender shortbread texture, here are a few baking tips to ensure your cookies come out just right.
- Use cold, solid coconut oil instead of melted or softened oil. This will help achieve the right shortbread consistency, which should be light and crumbly.
- Mix the dough carefully. Overmixing can make the dough too oily and dense, while undermixing may lead to crumbly cookies that fall apart.
- Chill the dough. For best results, let the dough chill for at least 30 minutes before rolling it out. This helps the cookies hold their shape during baking.
- Use parchment paper or a silicone baking mat. These tools prevent sticking and help you easily remove cookies from the baking sheet.
If the Dough Looks Crumbly
If you notice the dough seems too dry or crumbly, don’t panic! Here’s what to do:
- Add a teaspoon of cold water at a time until the dough starts to come together. Be careful not to add too much, as this can alter the texture of the final cookies.
- Use your hands to knead the dough gently. The warmth from your hands can help the coconut oil in the dough bind it together without needing extra liquid.
Chocolate-Dipped Shortbread?!
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Looking to add a little extra indulgence to your shortbread cookies? Try dipping them in chocolate!
- Melt dark chocolate (choose vegan chocolate to keep it dairy-free) and dip half of each cookie in it.
- Let the chocolate-coated cookies rest on a parchment-lined sheet until they’re fully set.
- For an added festive touch, sprinkle some chopped pistachios or dried cranberries on the chocolate before it hardens.
This optional step adds an elegant finish to the cookies, perfect for gift-giving or holiday gatherings.
Recipe Adaptations
This recipe is adaptable to various dietary needs and flavor preferences. Here’s how you can adjust it:
- Nut-Free Option: Substitute pistachios with sunflower seeds or pumpkin seeds to keep it nut-free.
- Flavor Twist: Add a dash of cinnamon or orange zest to enhance the holiday flavors.
- Sugar Alternatives: For a lower-sugar option, use coconut sugar instead of maple syrup. Just note that it may darken the cookie color slightly.
More Gluten-Free Cookie Recipes
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If you’re a fan of gluten-free treats, here are some other recipes you might love
- Almond Flour Snickerdoodles: Soft, chewy, and with a hint of cinnamon.
- Chocolate Chip Oat Cookies: A classic favorite made with gluten-free oats.
- Tahini Cookies: Rich, nutty cookies with a unique sesame flavor.
Cranberry Pistachio Vegan Shortbread
Now, let’s dive into the main recipe!
Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ⅓ cup coconut oil, solid
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ¼ tsp salt
- ⅓ cup dried cranberries, roughly chopped
- ¼ cup pistachios, roughly chopped
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the almond flour, coconut flour, and salt. Stir until mixed.
- Add the solid coconut oil, maple syrup, and vanilla extract. Mix until a dough forms. If the dough seems too dry, add a teaspoon of cold water at a time until it holds together.
- Fold in the chopped cranberries and pistachios until evenly distributed.
- Roll the dough into a log shape, about 2 inches in diameter, and wrap it in plastic wrap. Place in the refrigerator to chill for at least 30 minutes.
- After chilling, slice the dough into ¼-inch rounds and place on the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
- Chilling the Dough: This step is crucial for a firm texture and to help the cookies hold their shape during baking.
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Nutrition
Per serving (1 cookie)
- Calories: 110
- Carbohydrates: 7g
- Protein: 2g
- Fat: 9g
- Fiber: 2g
Conclusion
These cranberry pistachio vegan shortbread cookies offer a delightful balance of tart, nutty, and buttery flavors. The simple ingredients make it an accessible recipe that even beginner bakers can tackle, and the adaptability of the recipe means you can personalize them for any taste or occasion. Whether you keep them plain, dip them in chocolate, or add a hint of spice, these cookies are bound to become a festive staple.
FAQs
Can I use fresh cranberries instead of dried ones?
- No, fresh cranberries will add too much moisture to the dough. Stick with dried cranberries for the best results.
Can I make these cookies ahead of time?
- Absolutely! The dough can be prepared and refrigerated up to two days in advance, or you can freeze the baked cookies for longer storage.
What if I don’t have coconut oil?
- If you’re not following a vegan diet, you can substitute cold butter in place of coconut oil. This will give a similar shortbread texture.
How can I make these cookies extra crunchy?
- Bake them for an additional 2-3 minutes or until the edges are golden brown for a crispier texture.
Are these cookies suitable for paleo diets?
- Yes, these cookies are paleo-friendly as they use almond flour, coconut flour, and natural sweeteners. Just ensure all your ingredients meet your dietary needs.
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