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Mulberry Oat Shortbread Cookies Recipe
Buttery, crunchy and naturally sweet thanks to the addition of dried mulberries and coconut sugar, these mulberry oat shortbread cookies are perfect to dip in your favorite plant-based milk or serve as a crowd-pleasing dessert!
INGREDIENTS½ cup unsalted butter, room temperature |
DIRECTIONSPreheat oven to 325°F. In a large bowl, beat together butter, sugar, vanilla and salt until light and fluffy. Scrape down the sides, add flour and mix until just combined. Fold in mulberries and oats. Form dough into a ball and roll out between two pieces of parchment paper until 1/2-inch thick. (If dough is too soft to roll, chill in the fridge for 30 minutes). Slide dough onto a baking pan, then score into wedges or squares. Bake for 20 minutes or until golden at the edges. Cool for 10 minutes before removing from pan and enjoy! Makes 12 cookies
Submitted by Julie Morris |
Buttery, crunchy and naturally sweet thanks to the addition of dried mulberries and coconut sugar, these mulberry oat shortbread cookies are perfect to dip in your favorite plant-based milk or serve as a crowd-pleasing dessert!
Ingredients
- ½ cup unsalted butter, room temperature
- ¼ cup coconut sugar
- ½ tsp. vanilla extract
- ¼ tsp. salt
- ¾ cup all-purpose flour
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½ cup Navitas Organics Mulberries
- ½ cup quick oats
Directions
- Preheat oven to 325°F.
- In a large bowl, beat together butter, sugar, vanilla and salt until light and fluffy.
- Scrape down the sides, add flour and mix until just combined. Fold in mulberries and oats.
- Form dough into a ball and roll out between two pieces of parchment paper until 1/2-inch thick. (If dough is too soft to roll, chill in the fridge for 30 minutes).
- Slide dough onto a baking pan, then score into wedges or squares.
- Bake for 20 minutes or until golden at the edges.
- Cool for 10 minutes before removing from pan and enjoy!