Description
Delicious, melt-in-your-mouth almond flour shortbread cookies that are gluten-free and easy to make.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut oil (melted)
- 1/4 cup sweetener (coconut sugar or erythritol)
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the almond flour, melted coconut oil, chosen sweetener, and salt. Stir until a cohesive dough forms.
- Roll the dough into small balls and place them on a baking sheet lined with parchment paper, ensuring there’s enough space between each.
- Gently flatten each ball using a fork, creating a lovely pattern on top.
- Bake for about 10-12 minutes, or until the edges turn a beautiful golden brown.
- Once baked, allow them to cool before serving.
Notes
Store cookies in an airtight container at room temperature for up to a week. They can be frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 3g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: cookies, gluten-free, dessert, almond flour, quick baking