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Mini Chocolate Chip Shortbread
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Indulgent mini plant-based chocolate chip shortbread with rich buttery flavor. Use vegan chocolate chips for a completely plant-based treat.
Ingredients:
  • 1 cup Becel® Salted Plant-Based Bricks
  • 1 cup icing sugar
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup mini semi-sweet chocolate chips
Instructions:
  • Preheat the oven to 325°F (160°C).
  • In a mixing bowl, cream together Becel® Salted Plant-Based Bricks and sugar until light and well blended, taking about 2-3 minutes. Mix in vanilla extract and salt until fully combined.
  • Gradually incorporate flour until the dough is just shy of forming a ball. Fold in mini chocolate chips and combine until the dough is cohesive.
  • Shape the dough into sixteen balls measuring 1/2 to 1 inch (1.25 to 2.5 cm) each. Flatten them with a fork dusted in flour or icing sugar and place them on baking sheets.
  • Bake until edges and bottoms are lightly browned, about 12 to 17 minutes. Transfer cookies to wire rack to cool completely.

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