Description
A delightful twist on traditional shortbread cookies made with almond flour, perfect for gluten-free and low-carb diets.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup coconut oil or unsalted butter (softened)
- 1/4 cup sweetener of choice (like erythritol or coconut sugar)
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine the almond flour, sweetener, and salt.
- Add the softened coconut oil and vanilla extract. Mix until the dough forms.
- Roll the dough into a log shape, wrap in plastic wrap, and refrigerate for about 30 minutes.
- Once chilled, remove and slice the log into 1/4-inch thick cookies.
- Place the cookies on the prepared baking sheet and bake for 10-12 minutes or until golden.
- Let cool on a wire rack and savor the delightful crunch!
Notes
Store in an airtight container at room temperature for up to one week. Freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 2g
- Sodium: 100mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: shortbread, gluten-free, almond flour, dessert, cookies