Almond Flour “Shortbread”Cookies
Gluten free | Grain free | Refined sugar free
When you’re craving a buttery cookie, but really you want chocolate. Make these!
You’ll need …
1 1/2 c almond flour
2 Tbsp coconut flour
1/4 c honey
6 Tbsp butter, room temp
1/4 tsp almond extract
1/2 tsp vanilla extract
1 large egg yolk
pinch of salt
What to do …
Preheat oven to 350* and line a cookie sheet with parchment paper.
Cream together the butter and honey until the butter becomes pale in color. I used an electric mix on medium speed for 5ish minutes, making sure to scrape down the sides.
Add the almond and vanilla extracts, egg yolk and salt. Mix on low until combined. Scrape down edges.
Add the flours and then let sit for 10 minutes to allow the mixture to absorb the coconut flour. Mixture will be smooth and soft. If it’s too wet, add a bit (a little goes a long way) more coconut flour.
Place dough into fridge for 10ish minutes.
Scoop a large tablespoon of dough and roll it into a circle. Push down gently a bit.
Bake cookies for 8-10 minutes. Keep a close eye on these guys. If your cookies are on the smaller size they may cook faster. The bottom should be golden brown with bits of golden brown on the tops.
Allow to cool on cookie sheet for a minute, then transfer to cooling rack.
Optional
*Dip your cookies in chocolate of your choice. Melt down Hu Kitchen chocolate for a refined sugar free and dairy free version or Lily’s semi sweet baking chips, also dairy free.
