Cranberry Orange Shortbread Cookies (AIP/Paleo)

Cranberry Orange Shortbread Cookies (AIP/Paleo)

As most of you know, I am a big fan of baking. I always try to make sure that everyone knows that AIP and Paleo treats should be kept in moderation and used as true treats, not a regular dietary staple. That being said, it is so wonderful to have the opportunity to do some fun holiday baking. These yummy cookies combine some of my favorite holiday flavors and are a wonderful addition to my usual holiday baking routine, plus they are a very easy cookie to make, even if you are not a big baker.

Let me know in the comments what your favorite holiday flavor is. Do your like Cranberry, Cinnamon or peppermint the best?

Cranberry Orange Shortbread Cookies (AIP/Paleo)

Cranberry Orange Shortbread Cookies (AIP/Paleo)

Ingredients

1 Cup of Coconut Flour

4 TBS Arrowroot Flour

Pinch of sea salt

1 ½ Cups of Palm Shortening

4 TBS Maple Syrup

1 tsp Vanilla Extract

8 TBS Water

Zest from 1 Orange

½ Cup Dried, Unsweetened Cranberries, pulsed in the food processor

Directions

  1. Preheat oven to 325 degrees
  2. In a medium bowl sift together the coconut flour, arrowroot flour, and pinch of salt.
  3. Add in your maple syrup and vanilla and stir thoroughly. Then add in your water and shortening and continue to stir until the mixture has thickened into a nice dough.
  4. Add in your orange zest and cranberries.
  5. Press your dough into a greased 8×8 baking dish and pierce with a fork.
  6. Bake for 15 minutes or until golden brown
  7. Allow the cookies to cool in the fridge for 10-15 minutes before cutting into squares
  8. Store in the refrigerator

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Jesse St. Jean

Jesse St. Jean

I am many things: a wife, a daughter, a sister, a nutritional therapist, a dog-mom… and I’m an autoimmune warrior.

5 Comments

  • Any idea what kind of fat I could use instead of palm shortening?

  • There is no mention in the directions of what to do with shortening. Also, it says a dry dough, but after adding 1 1/2 c of shortening it was just a sloppy oily mess, not thick and dry at all. Are you sure the amounts are correct? More shortening than flour?? And how is it supposed to be incorporated?

  • It’s a nice idea but I was completely disappointed. It came out a greasy, inedible mess. That is WAY too much shortening for the amount of flour.

    • I’m sorry to hear that, I have never had an issue with this shortbread recipe. In fact it is used as the base in a number of my recipes. Is it possible that you did not add the water or enough coconut flour?

Comments are closed.

Nutritional therapist Jesse

Hi, I'm Jesse

I empower women autoimmune warriors to reclaim their health by teaching each woman how to make the right food choices to heal her body while confidently owning her journey so she can live a vibrant life with chronic illness.

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