Almond Shortbread Cookies
Servings: 10 cookies
3-ingredient grain-free, almond shortbread cookies that's super delicious!
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Equipment
- rolling pin
- cookie cutter
Ingredients
- 1 cup blanched almond flour
- 2 tablespoons coconut oil, melted
- 2 tablespoons coconut sugar
- salt optional
- 1/4 cup dark chocolate, melted dairy-free for vegan options
Instructions
- Pre-heat your oven at 350 deg F. Line a baking tray with a silicone mat or parchment paper.
- In a big bowl, mix the almond flour, coconut sugar, and coconut oil. Use a spoon or rubber spatula to mix it until it comes together into this doughy consistency. You can add about a tablespoon of water if you find it's too crumbly. Add your salt, if using.
- Form the dough into a huge ball and place it in between two parchment paper. This prevents the dough from sticking to your rolling pin. Roll the dough at about 1/4 inch thick.
- Using cookie cutters, form into shapes you like. Using a flat metal or silicone spatula, carefully transfer the cut cookie dough on the baking tray. Bake the cookies for about 10-12 minutes or until golden brown.
- Once done, take them out of the oven and let them cool down on the baking tray for about 7-10 minutes. Meanwhile, melt your dark chocolate in a bowl. Then dip or decorate your cookies with the chocolate. Store in an airtight container in a cool, dry place or in the fridge.
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