Mini Chocolate Chip Shortbread

Mini Chocolate Chip Shortbread

Buttery taste, totally plant based. Get baking with Becel®.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 16 persons



  1. Step 1

    Preheat oven to 325 degrees F (160 degrees C).
  2. 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.
  3. Step 3

    Add flour until you almost have a ball of dough. Stir in mini chocolate chips and mix until the dough comes together.
  4. 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.
  5. Step 5

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