Vegan Cranberry Orange Shortbread Cookies

Call upon the flavor of seasonal cranberries for these festive, tender vegan Cranberry Orange Shortbread Cookies. With a touch of zesty orange and crunchy almonds, these treats are perfect for your next coffee break, weekend, or party. They are also ideal for the holidays! These plant-based shortbread cookies are lighter in sugar, but packed in vibrant color and flavors. Plus, they are so easy to make out of many ingredients you probably have in your kitchen right now. If you don’t have fresh cranberries, substitute frozen, which are available in many supermarkets. They are fabulous served with tea or coffee too.

Check out how I make these cookies in my own kitchen in my Instagram Live Plant-Based Cooking Show here.

Vegan Cranberry Orange Shortbread Cookies

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(5 votes, average: 4.40 out of 5)
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4.4 from 5 reviews

• Author: The Plant-Powered Dietitian
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 30 minutes
• Yield: 30 cookies 1x
• Diet: Vegan

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Description

Call upon the flavor of seasonal cranberries for these festive, tender Vegan Cranberry Orange Shortbread Cookies

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Scale 1x2x3x

Ingredients

• 1/2 cup dairy-free stick butter, softened
• ½ cup organic cane sugar
• 1 orange* (for zest, 1-2 tablespoons juice, see below)
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• ½ cup old-fashioned oats, dry
• 1/3 cup slivered almonds
• 1 teaspoon baking powder
• ¼ teaspoon salt (optional)
• 1 cup fresh or frozen cranberries, finely chopped

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Instructions

1. Place dairy-free butter and sugar in bowl and mix with an electric mixer (or vigorously by hand) until smooth and creamy.
2. Mix in *1 tablespoon orange juice and vanilla.
3. Mix in the *zest of one orange, flour, oats, almonds, baking powder, and salt (optional) to make a crumbly texture. May add additional orange juice (up to 1 tablespoon) if needed. Mix by hand to create a smooth, cohesive, and creamy batter that holds together, but is not sticky. Do not overmix.
4. Finely chop cranberries in a food processor or by hand using a knife. Gently fold in the cranberries into the dough.
5. Cover and place dough in the refrigerator for 1 hour until firm.
6. Preheat oven to 375 F.
7. Separate dough into 3 equal sections, and roll out by hand into 3 logs, about 1 ½-inches in diameter each.
8. Slice into thin sections, about ¼- to 1/2-inch each, so that each log yields 10 slices.
9. Place on a baking sheet and bake for about 12 minutes, until just barely golden.
10. Store in airtight container.

Notes

*Use 1 fresh orange. Zest the entire surface of the orange using a fine grater or zester. Squeeze juice, using 1-2 tablespoons for this recipe. Reserve remaining juice for another recipe or use.

To make this recipe gluten-free substitute gluten-free flour blend for all-purpose flour.

• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 83
• Sugar: 4 g
• Sodium: 19 mg
• Fat: 4 g
• Saturated Fat: 3 g
• Carbohydrates: 13 g
• Fiber: 1 g
• Protein: 1 g

Keywords: cranberry, cookies, shortbread

For other cookie recipes, check out some of my favorites:

Tollhouse Pan Cookies
Peter’s Pepparkakor
Soft Molasses Cookies

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