Delicious Orange Shortbread Vegan Cookies are a healthy, gluten free and vegan version of the classic shortbread cookie. With a touch of zesty orange and crunchy almonds, these treats are perfect for your next party. They are also ideal for the holidays!
It is the time of year I am knee deep in baking cookies, rolling and dipping truffles, and braiding candy cane dough. Assembling awesomely large cookie plates are one of my favorite holiday traditions, and EVERYBODY GETS ONE.
Cranberry Orange Shortbread Vegan Cookies
- zest of 1 orange
- 2 ½ cups coconut flour
- 2 ½ tsp. xanthan gum
- 1 tsp orange extract
- 1 tsp. vanilla extract
- 1/2 cup dried cranberries
- ¾ cups raw cane sugar divided
- 1 cup coconut oil frozen and cubed
- 3/4 cup fresh orange juice
- ½ cup white chocolate chips
- Line a large baking sheet with parchment paper and set aside.
- In the bowl of a food processor, add the dried cranberries, ¼ cup sugar and orange zest. Pulse a couple times to break down the cranberries.
- Add the remaining sugar, flour, xanthan gum, orange and vanilla extract, and half of the frozen coconut oil. Pulse until the dough becomes crumbly.
- With the food processor running, add the remainder of the cubed coconut oil through the feed chute.
- With the food processor still running, slowly pour in the orange juice, until the dough just starts to come together.
- Form the dough into two balls and place on the lined baking sheet. Shape each ball into a ½” thick log and wrap in plastic wrap.
- Place in the refrigerator for 2 hours, to overnight.
- Once the dough has chilled, preheat oven to 325°Line two baking sheets with parchment paper.
- Slice the log into ¼” thick slices and place on the prepared baking sheets.
- Bake for 15-17 minutes for lighter cookies, or 17-21 for lightly browned cookies. Let cool slightly and then move to a wire rack to cool completely.
- Melt the white chocolate chips in a small microwave safe bowl. Pour into a small Ziploc bag and cut the tip off.
- Drizzle the cookies with the melted white chocolate chips and let dry before storing in an airtight container.
- Spoon a ½ cup of coconut oil into a small bowl and freeze until firm. Then cube the frozen coconut oil like you would cube cold butter.
- Use non-dairy white chocolate chips if making dairy free.
- These cookies don’t spread, so it’s okay to place them close together.