Since Valentine’s Day is less than three days away, it only seemed fair to play around with our mini heart-shaped pan. Wasn’t entirely sure what I was going for, but this combo came out exceptional (house vote). These are so simple and literally only three ingredients to make the shortbread base! Making them “mini”, makes it super fun little fingers and great little mid-day treat. Ella really wanted to help frost these, but I knew that would lead to the white chocolate ending up on her head, or kitty’s head. So, just for the record, she got to help decorate two of them and taste test a few ;).
If you’re looking for a fun, quick and relatively healthier cookie to bring to some teachers, family or just yourself, these will definitely be a hit. They are gluten free, vegan (if you use non-dairy white chocolate) and extra protein (for a cookie that is), and are the CUTEST cookies I’ve ever made. Also, if you don’t have a mini heart pan, because who actually has those lying around…? Just measure out 1-2 tbsp ball and press on a cookie sheet and dip in the chocolate mixture! Doesn’t get much easier than that. So you better get busy and make yourself some minis!
Bite Size Cranberry White Chocolate Gluten Free Shortbread
- February 11, 2021
- ~12
- 30 min
- Print this
Ingredients
- SHORTBREAD
- - 1 cup almond flour
- - 1/2 cup coconut flour
- - 1/2 cup almond protein flour (Bob's Red Mill is amazing)
- - 1/4 cup melted coconut oil or vegan butter
- - spray of coconut oil or avocado oil (just enough to grease your pan of choice)
- ICING
- - 1/2 cup white chocolate baking chips (love Pascha brand for vegan!)
- - 1 tsp cranberry reduction (just for added pink color, could easily use food coloring)
- - 1 tbsp coconut oil
- - 1/2 cup fresh or frozen cranberries (raspberries would be AMAZING)
- - 1 tbsp Lakanto monk fruit or maple syrup!
- - 1/4 cup water
Directions
- Step 1
- – Preheat oven to 350 degrees.
- Step 2
- - Lightly grease baking pan and set aside.
- Step 3
- - In a medium mixing bowl, add almond flour(s) and coconut flour.
- Step 4
- - Drizzle in melted coconut oil or butter and fold in with rubber spatula.
- Step 5
- - Dough should be thick and shortbread like!
- Step 6
- - Taking your clean hands, measure out about 1-2 tbsp dough (I used a mini ice cream scoop)
- Step 7
- - Gently press dough into cookie mold or place on cookie baking sheet.
- Step 8
- - Bake at 350 for 13 – 15 minutes, checking frequently after 10 minutes.
- Step 9
- - While they baking, add cranberries to a small sauce pan over medium-low heat.
- Step 10
- - Sprinkle in sweetener of choice
- Step 11
- - Drizzle in water while gently stirring with rubber spatula.
- Step 12
- - After about 5 – 8 minutes, the cranberries should be thick and reduced.
- Step 13
- - Using a small measuring cup, drain about 2 tbsp of pink “syrupy” liquid and set aside.
- Step 14
- - In a small glass bowl, add 1/2 cup white chocolate baking chips and 1 tbsp coconut oil.
- Step 15
- - Place in the microwave for 1:30 minutes, checking every :30 seconds and stirring together.
- Step 16
- - Once the chocolate is melted, split into two small bowls.
- Step 17
- - Add the reserved cranberry liquid into one of the melted white chocolate bowls and mix.
- Step 18
- - Once the mini shortbreads are baked and cooled, gently dip them into the pink bowl and then place them on baking sheet to set.
- Step 19
- - Repeat until pink white chocolate is all gone.
- Step 20
- - Taking a small spoon, dip it into the white chocolate bowl and drizzle over the top of the already glazed pink shortbread.
- Step 21
- - Once they are all glazed and placed on baking sheet, let them set for about 10 minutes and then ENJOY!!
