Almond Flour Shortbread Cookies (Vegan, Low-Carb)
These Almond flour shortbread cookies are a great gluten-free alternative to classic shortbread cookies. They are low-carb and vegan.
Ingredients
- 1 Tbsp Coconut Oil
- 2 Tsp Coconut Sugar
- 3 Tbsp Almond Flour
- 1 Tbsp Buckwheat Flour
- 1 1/2 Tsp Water
- 6 Raisins Optional
- 3 Chopped walnuts
- 3 Chopped Almonds
- 1/8 Tsp Vanilla Extract
- Pinch of Salt
- Sliced Almonds
Instructions
- Preheat your oven to 338°F (170°C).
- Grease the baking sheet or line it with parchment paper.
- In a mixing bowl, mix together the coconut oil and coconut sugar until well combined.
- Add the vanilla extract and a pinch of salt to the coconut oil mixture and mix until combined.
- Mix the buckwheat flour with the almond flour.
- Add the flour mixture to the coconut oil mix and stir to form the dough.
- Add chopped almonds, walnuts, and raisins to the dough.
- Take small portions of the dough and roll them into small balls. Place the balls on the prepared baking sheet and press them down. I make them about 5 to 6 cm in diameter. TIP! You want them to be thin, around 4 mm thick ideally, this will help the cookies get crispy. This cookie dough won’t expand in the oven, so you don’t have to leave much space between each cookie.
- Bake the cookies in the preheated oven at 338°F (170°C) for about 7 minutes.
- Lower the oven temperature to 212 °F (100 °C) and bake for one more minute. This will dehydrate them even further and help the cookies crisp up when cool. Keep an eye on them this last minute, remember, everyone's oven is a little different, so baking times can vary slightly depending on your oven.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Now, enjoy your cookies!