Almond Flour Shortbread Cookies
These almond flour shortbread cookies are paleo, dairy free, and vegan! They're special enough for holidays, but easy enough for an after school snack. You'll love them!
Servings 10 -12 cookies
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 teaspoon sea salt
- 1/4 cup palm shortening
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond ectract optional, omit 1/2 teaspoon vanilla extract if using.
- 1/3 cup dark chocolate chips optional, for chocolate drizzle or coating (you can add a teaspoon of avocado or coconut oil to the chocolate so it's easier to drizzle)
Instructions
For The Cookies
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Whisk the almond flour, coconut flour and salt, in a medium sized mixing bowl.
- Add in the palm shortening, maple syrup, vanilla extract, and almond extract (if using)
- Use a wooden spoon to combine all the ingredients until a dough is formed.
- Let it sit for 5 minutes at room temperature.
- Flip the cookie dough out onto a piece of parchment paper. Place another piece of parchment paper on top of the dough.
- Use a rolling pin to roll out the dough until it's 1/4 inch thick. *see notes*
- Use a biscuit cutter or round cookie cutter to cut out the dough. *see notes*
- Using a spatula, carefully move the cut cookie dough onto a parchment lined baking sheet. Bake for about 11-13 minutes.
- Watch the cookies carefully as all ovens vary! Once the edges have turned golden brown, they're done!
- Remove the cookies from the oven and let them cool on the pan before eating.
For The Chocolate Drizzle
- Melt the chocolate chips over a double broiler
- Use a spoon to drizzle the chocolate over the room temperature cookies. I like to let the chocolate set up a bit before eating.
- Alternately, you can coat the bottoms of the cookies in chocolate by placing them into the chocolate
Notes
The thickness in this recipe is important. Too thick and it will come out soft (delicious but soft), and too thin will result in a cookie that's bitter and burnt.
It's okay if you don't have cookie cutters, just get creative! I actually used a small mason jar lid and a little lunchbox sauce container to cut out the shortbread into circles.