We love the combination of orange and cranberry in muffins, bread, crumbles and even sparkling mocktails, but we especially love the duo in this shortbread cookie recipe. Tangy and sweet, these cookies have that irresistible crunchy-on-the-outside, chewy-on-the-inside texture. Gluten-free oat flour, almond flour, coconut sugar and ghee keep them wholesome, so eat up!
Gluten-Free Orange-Cranberry Shortbread Cookies
Servings 24 cookies
Calories 224.72 kcal
Ingredients
- 1 cup grass-fed ghee at room temperature
- 2 cups coconut sugar
- 1½ tsp. vanilla extract
- ¾ tsp. salt
- 6 Tbsp. orange zest
- 2¾ cups gluten-free oat flour
- 1 cup almond flour
- 2 cups dried cranberries
- 4-6 Tbsp. milk of choice or juice from an orange or water
Instructions
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Preheat oven to 325 degrees F. Line sheet pan with parchment paper.
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In large mixing bowl, use hand-held mixer to beat ghee and coconut sugar for 2 minutes on high.
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Add vanilla, salt and orange zest to bowl and beat for 1 minute.
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Add almond and oat flours. Mix on low until just combined. Batter will be thick.
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Stir in dried cranberries.
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Pour milk or juice into bowl. Using your hands, combine batter until it holds its shape. (If batter crumbles easily, add more liquid. If batter is runny and doesn’t stick together, add more flour.) Form into a large ball.
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Generously flour a flat surface and rolling pin. Roll out dough until batter is about ½ inch thick.
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Use a cookie cutter to cut cookies. Place on prepared baking sheet. (A 2-inch round cookie cutter will yield about 2 dozen cookies.)
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Bake for 10-12 minutes or until lightly golden around the edges.
Recipe Notes
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Nutrition Facts
Gluten-Free Orange-Cranberry Shortbread Cookies
Amount Per Serving
Calories 224.72
Calories from Fat 101
% Daily Value*
Fat 11.2g17%
Saturated Fat 5.04g25%
Cholesterol 19.2mg6%
Sodium 105.19mg4%
Potassium 58.23mg2%
Carbohydrates 30.36g10%
Fiber 2.12g8%
Sugar 15.57g17%
Protein 3.07g6%
Vitamin A 6.3IU0%
Vitamin C 2.04mg2%
Calcium 23.79mg2%
Iron 0.79mg4%
* Percent Daily Values are based on a 2000 calorie diet.