Cranberry Pecan Shortbread Cookies | Gluten Free & Vegan

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Cozy fall in a cookie - with crushed pecans, orange juice & apple-juice infused dried cranberries topped with an optional caramel drizzle.

Ingredients:

• 2.5 cup almond flour

• 2 tbsp coconut flour

• 2/3 cup coconut sugar

• 1/2 tsp sea salt

• 6 tbsp melted coconut oil

• 1/4 cup orange juice (or sub almond milk to even water)

• 1/4 cup dried cranberries, chopped (I used apple-juice sweetened)

• 1/4 cup pecans, chopped

• 12-14 pecan halves for topping

Instructions:

1. Combine, mixing until it holds together when squeezed.

2. Divide into cookies (I used a #24 cookie scoop and made 12 cookies)

3. Gently press cookies slightly, and top with a pecan

4. Bake at 350F for 11-13 minutes

5. Enjoy!!

6. OR top with coconut sugar drizzle (see below) then enjoy

OPTIONAL Drizzle:

• 5 tbsp coconut sugar

• 1 tbsp tapioca

• 2.5 tsp hot water

• 1/4 tsp vanilla

Either combine in a small bender and blend until smooth OR blend sugar by itself then combine in a mixing bowl until smooth. Then drizzle over cookies. Let air dry and drizzle will dry/set like royal icing.

#glutenfree #vegan #plantbased #cranberry #cookies