Mini Chocolate Chip Shortbread
Description
This mini chocolate chip shortbread has a wonderful buttery taste and is totally plant based. Make sure to use vegan chocolate chips if you want the shortbread to be entirely plant based.
Ingredients
•
1 cup Becel® Salted Plant-Based Bricks
•
1 cup icing sugar
•
1 teaspoon vanilla extract
•
1/2 teaspoon salt
•
2 cups all-purpose flour
•
1 cup mini semi-sweet chocolate chips
Directions
1
Preheat oven to 325 degrees F (160 degrees C).
2
Beat Becel® Salted Plant-Based Bricks and sugar until well blended and lightened in color, about 2-3 minutes. Stir in vanilla extract and salt until combined.
3
Add flour until you almost have a ball of dough. Stir in mini chocolate chips and mix until the dough comes together.
4
Divide dough into sixteen 1/2-inch to 1-inch (1.25 to 2.5-cm) balls, flattening with a fork dipped in flour or icing sugar. Arrange on baking sheets.
5
Bake 12 to 17 minutes or until edges and bottoms are very lightly browned. Transfer cookies to wire rack and cool completely.