Vegan Shortbread Cookies are cruncy and chewy and savory. The drizzled balsamic reduction is amazing!
Thick, syrupy balsamic reduction. Like made from VINEGAR. On a cookie. In front of you, on THE SCREEN.
You’re confused. I can sense your little eyeballs peering at me, wondering what on earth I have gotten myself up to now.
Well, peeps. One can only describe these buttery-but-OH-SNAP-no-butter soft and melty little bites of VEGAN ANDANDAND PALEO cookie goodness as the ULTIMATE of savory-sweet PERFECTION. Not even one OUNCE of exaggeration guys. I did not think that my inner cookie-monster-esque heart would SING ballads after tasting VINEGAR on top of a COOKIE.
But, it happened. I won’t share the ballad with you. You know, just in case I release the album “Taylor’s Greatest Hit” one day. Gotta watch out for MYSELF YO’.
Well, at least sometimes. I mostly watching out for YOU today because I baked cookies SPECIFICALLY with YOU in mind. And then I added crunchy pistachios and chewy, sweet dried cranberries. You know, for my texture-freak self that seems to dominate EVERY.SINGLE.RECIPE that I’ve ever created that exists on the face of planet EARTH.
Can’t stop obsessively texturing all the food. And, yes, texturing is now a verb.
You understand.
Or do you? Do you REALLY understand the magic that happens when you beat creamy coconut oil with smooth agave and then stir in the a few handfuls of COLOR-PRETTY-I-LIKE-IT-LOTS in the form of nuts and berries, and then roll all o’ that into adorable, round balls of cookie-cuteness, only to DRIZZLE them with tangy-sweet balsamic reduction.
BLISS peeps. Pure and utter TASTEBUD-TINGLING BLISS. Right here. Available for your paleo cookie-munchin’ faces.
Commence delicious overload in 3…2…1..GOGOGOGOGO.
Actually wait. I’ll calm down for 2 seconds to preemptively calm YOU down. This is how it’s going to happen: Excited little you is going to RUN FAST into the kitchen to get your cookie jam on. You’ll start beating up the agave and coconut oil like it AIN’T NO THANG. YOU GOT THIS.
BUT THEN. You’ll stir in the coconut flour, feeling pretty proud of the delicious work you’re doing….only to have it turn from proud à WHAT HAVE I DONE WITH MY LIFE, when the dough is SUPER soft and totally NOT ROLLABLE AT ALL.
Calm down Martha Stewart. This is NORMAL. Just scrape that dough onto some saran wrap, wrap it into a flat disc and chill it for 30 MINUTES.
I promise you, when you open that refrigerator door, your cookie dough will be just that: totally solid, easy-to-roll dough. SUCCESS IS IN YOUR FUTURE.
BUT ONLY if you get up RIGHT NOW and continue where we left off:
GOGOGOGOGO.
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Vegan Shortbread Cookies Recipe
Ingredients
- 1/3 cup Balsamic Vinegar Good quality
- 1 1/2 tablespoons Agave Syrup Honey for paleo version
- 1/2 cup Coconut Oil At room temperature, should be the consistency of softened butter
- 1/4 cup Agave Syrup Plus 3 tablespoons, honey for paleo version
- 1 teaspoon Pure Vanilla Extract
- 1 cup Coconut Flour Sifted, 88 grams
- 1/4 teaspoon Salt
- 2 tablespoons Pistachios Finely chopped
- 3 tablespoons Dried Cranberries Finely Chopped
Instructions
- In a small sauce pan over medium heat, combine the balsamic vinegar and 1 1/2 tablespoon. of agave. Bring the mixture to a boil and cook, stirring occasionally, until it reduces by half and coats the back of the spoon, about 6-7 minutes. Transfer to a small bowl and let cool COMPLETELY. The reduction will thicken A LOT when cooled, so be careful not to boil it too long.
- In a large bowl, beat together the coconut oil, agave and vanilla extract using an electric hand mixer until smooth and well mixed. Add in the coconut flour, salt, pistachios and dried cranberries and stir until a very wet dough forms.
- Scrape the dough onto a large piece of saran wrap and form into a thin disc. Lightly wrap it and place it into the refrigerator for 30 minutes so that it can chill and harden. The dough will be VERY moist, but this is normal, as it sets up a lot once chilled.
- Preheat your oven to 325°F and line a baking sheet with parchment or a silpat.
- Once the dough is chilled, roll it into 1 1/2 tablespoon balls and place onto the prepared cookie sheet. Gently press the cookies down so they are about 1/3 inch thick. They don’t spread while baking, so make sure you flatten them.
- Bake until the edges are lightly golden brown, about 11-12 minutes. The cookies will feel very soft, but firm up once cooled. Cool COMPLETELY on the pan.
- Once cooled, drizzle with the balsamic reduction and DEVOUR.
Notes
- As the cookies absorb the reduction, it becomes less thick and shiny looking. If you’re serving them to guests, I recommend drizzling the reduction on just before serving. You can make it ahead of time, store it in the refrigerator and heat for just a few seconds to make it easier to drizzle.
- Store cookies in an air-tight container in the refrigerator. They will become crunchy, as the coconut oil will harden once chilled. Just let them sit at room temperature for a few minutes before serving, if you like a softer cookie.