SHORTBREAD COOKIES (GLUTEN-FREE, DAIRY-FREE, REFINED SUGAR-FREE)
Shortbread is a popular cookie option during the holidays. Impress your friends and family with this healthier version that delivers on taste and texture!
Servings: 12
Ingredients
Shortbread Cookies:
- 3 cups blanched almond flour
- ½ cup arrowroot starch
- ⅔ cup coconut oil, melted
- ½ cup maple syrup
- ½ teaspoon vanilla
Chocolate Drizzle:
- ½ cup dairy-free chocolate chips
- 1 tablespoon coconut oil
Instructions
- Add all of the cookie ingredients (almond flour, arrowroot starch, coconut oil, maple syrup, and vanilla extract) to a bowl and mix with a hand or stand mixer until just combined.
- Put the dough in the freezer for 10 to 15 minutes to chill.
- Remove from the freezer and form into a 10-inch log.
- Wrap in parchment paper and freeze for about 30 minutes.
- Preheat the oven to 350°F.
- Remove the log from the freezer and cut it into 1/2-inch rounds using a sharp knife.
- Bake on a prepared cookie sheet for 15 to 17 minutes until the cookies are just starting to brown at the edges.
- If you are making the chocolate topping, melt the chocolate and coconut oil together (either in a microwave or in a saucepan on low) and drizzle over the cooled cookies.
- ENJOY!!
Notes
Just like the store-bought ready-to-bake cookies, this is a great dough to make and freeze for later use!
I like to keep the round circle shapes, but I’m sure you could also roll the dough out and use cookie cutters — a perfect chance to get your little ones involved in the kitchen!
Nutrition
Calories: 362kcal | Carbohydrates: 24g | Protein: 6g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 31mg | Fiber: 4g | Sugar: 13g | Calcium: 85mg | Iron: 2mg