Description

Simple, buttery Almond Shortbread Cookies made with just 6 ingredients – no oil, gluten, or refined sugar. The perfect easy Christmas (or anytime) cookie!

Ingredients

Scale

1 cup (110g) almond flour
1/3 cup (40g) coconut flour
1/4 cup (80g) maple syrup
1/3 cup (80g) coconut butter*
1 tsp Nielsen-Massey Pure Almond Extract
1/4 tsp salt
Optional: 1/2 cup (120g) melted dark chocolate chips for dipping

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Instructions

Preheat the oven to 350°F.
Whisk together the coconut butter, maple syrup, and almond extract.
Add the coconut flour, almond flour, and salt. Mix/knead to form a moist ball of dough.
Roll out to 1/4 inch thickness. Cut into circles (using a cookie cutter or a mason jar lid works too!) and transfer to a baking sheet lined with parchment paper.
Bake for 10 minutes at 350°F or until golden around the edges.
Remove from the oven and cool. They are delicious warm, but if you are going to dip them in chocolate I recommend letting them cool completely first.
Keep leftovers in the refrigerator in an airtight container for up to a week.

Notes

* Coconut butter is really best here, but if you have so substitute I’d recommend runny cashew butter (same 1/3 cup) or coconut oil (reduce to 1/4 cup).

Nutrition

Serving Size: 1 cookie
Calories: 104
Sugar: 5g
Fat: 7g
Saturated Fat: 2g
Carbohydrates: 9g
Fiber: 2g
Protein: 3g

Keywords: christmas, paleo, vegan, baking, holiday, gluten free, easy, recipe, dessert