Mini Chocolate Chip Shortbread

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.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 140 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup mini semi-sweet chocolate chips
• 1 cup icing sugar
• 0.5 teaspoon salt
• 1 cup Becel® Salted Plant-Based Bricks

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (160 degrees C).

Step 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.

Step 3

Add flour until you almost have a ball of dough. Stir in mini chocolate chips and mix until the dough comes together.

Step 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.

Step 5

Bake 12 to 17 minutes or until edges and bottoms are very lightly browned. Transfer cookies to wire rack and cool completely.