Almond Flour Shortbread Cookies- Phase 3

Almond Flour Shortbread Cookies
Phase 3
Makes 6 standard servings of healthy fat

1 cup blanched almond flour 
2.5 T xylitol or stevia/monk fruit equivalent
2 T virgin coconut oil, melted
1 T water
1/8 tsp fine sea salt
1/4 tsp alcohol free vanilla or almond extract OR 1/2 tsp lemon/orange/lime zest

Preheat oven to 350F. Line a large baking sheet with parchment paper.
In a bowl, combine all of the ingredients, and stir to combine well.
Shape dough into twelve 1-inch (2.5 cm) balls. Space the cookie balls 2 inches apart on prepared baking sheet. Flatten to about 1/2 inch thickness with a fork or bottom of a glass.

Bake in the preheated oven for 10 to 12 minutes until golden. Cookies will seem soft while they are hot but will firm up as they cool.
Remove from oven and cool on the baking sheet for 10 minutes. 
Transfer to a wire cooling rack and allow to cool completely

Store in the fridge
2 cookies are a standard serving of healthy fat in p3

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