Paleo Shortbread Cookies
Healthy almond and coconut flour shortbread, ready to eat in under 30 minutes! They are also vegan-friendly, Paleo, grain-free, gluten-free, and refined sugar free!
Servings: 18 cookies
Ingredients
- 2 cups almond flour
- 3 tbsp coconut flour
- 1/3 cup maple syrup
- 1/3 cup melted coconut oil or ghee can also use butter if not paleo!
- 1 tsp vanilla extract (can also use almond or peppermint, just decrease to 1/2 tsp)
- 1/4 tsp salt omit if using salted butter!
Optional Toppings
- chocolate
- candies
- sea salt
Instructions
- Preheat the oven to 350f or 175c and line a baking sheet with parchment paper.
- In a large bowl, add the almond flour, coconut flour and salt and stir to break up any clumps.
- Add the maple syrup, melted butter and extract to the dry ingredients. Mix until the batter comes together in a crumbly ball.
- Pour the cookie mixture onto another piece of parchment paper and bring together with your hands. Press into a rectangle shape and cover with a second piece of parchment paper.
- Use a rolling pin to roll the dough into a thin rectangle. Thinner dough will yield crispier shortbread cookies. Thicker dough will produce softer cookies.
- Cut out desired shapes with cookie cutters or slice into squares with a knife. Use a spatula to move the cookies to the lined baking sheet and bake for 10-12 minutes depending on whether the raw cookies are thick or thin. They will be golden brown when they're done!
- Allow the cookies to cool for 3-5 minutes on the baking sheet before transferring to a cooling rack to cool completely. If you try to move them right away, they may break! They are delicate when hot.
- If desired, melt chocolate with a tiny bit of coconut oil and drizzle or dip the cookies. Sprinkle with crushed peppermints, sprinkles or even sea salt - whatever sounds good + enjoy!