Healthy Shortbread Cookies
- Karri Anne Cameron
- Apr 20, 2020
- 1 min read
Makes 30 cookies
Macros: per serving: 87 Kcal, Carbs 10g, Fat 5g, Protein 1g
Ingredients:
1 3/4 cups gluten free all purpose flour blend
1/2 cup almond flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons vanilla extract
Pinch of cinnamon
1/4 cup cashew butter (or other nut butter but cashew has a nice mild flavour)
1/2 cup coconut oil, melted
2 flax eggs/egg replacer or 2 large eggs*
1/2 cup coconut sugar
10 drops liquid stevia or 2 tablespoons granulated stevia
Directions:
Preheat oven to 375 degrees Line baking sheets with parchment paper (or use good quality non-stick pans!) In a medium bowl sift together all dry ingredients (flour, baking soda, salt, cinnamon)
Mix all wet ingredients in a large bowl until full combined and add in dry ingredients 1/3 at a time. Scrape dough out of bowl and wrap in parchment paper -- place in the fridge for 15 - 30 minutes. Dough will be slightly sticky/oily if not refrigerated sufficiently -- leave in for a full hour if necessary. Once set, roll the the dough out to 1/4 inch thickness -- you may roll them thinner for a more delicate cookie but the sturdiness and flakiness is emphasized with a thicker cut cookie! Cut out the cookies until you have completed the dough -- you can place the cookies close together on the baking sheet as these will not spread very much. Bake each batch for 8-10 minutes for a softer cookie and 2-4 minutes longer for crunchier cookies until the edges become golden to dark brown. Cool on a wire rack fully.
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