Almond Shortbread Cookies

Ingredients

  • 1 cup almond flour
  • 1/3 cup coconut flour
  • 1/4 cup maple syrup
  • 1/3 cup coconut butter*
  • 1 teaspoon Nielsen-Massey Pure Almond Extract
  • 1/4 teaspoon salt
  • Optional: 1/2 cup melted dark chocolate chips for dipping

Directions

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

Whisk together the coconut butter, maple syrup, and almond extract. Add the coconut flour, almond flour, and salt. Mix and knead to form a moist ball of dough.

Roll out to 1/4-inch thickness. Cut into circles (using a cookie cutter or a mason jar lid works too) and transfer to the baking sheet. Bake for 10 minutes or until golden around the edges.

Remove from the oven and cool. They are delicious warm, but if you are going to dip them in chocolate, I recommend letting them cool completely first. Keep leftovers in the refrigerator in an airtight container for up to a week.

Notes

Coconut butter is really best here, but if you have so substitute, I’d recommend runny cashew butter (same measurement) or coconut oil (reduce to 1/4 cup). Recipe by Feasting on Fruit.

  • 110 grams almond flour
  • 40 grams coconut flour
  • 80 grams maple syrup
  • 80 grams coconut butter*
  • 1 teaspoon Nielsen-Massey Pure Almond Extract
  • 1/4 teaspoon salt
  • Optional: 120 grams melted dark chocolate chips for dipping

Directions

Preheat the oven to 177°C. Line a baking sheet with parchment paper and set aside.

Whisk together the coconut butter, maple syrup, and almond extract. Add the coconut flour, almond flour, and salt. Mix/knead to form a moist ball of dough.

Roll out to 6 millimeters thickness. Cut into circles (using a cookie cutter or a mason jar lid works too!) and transfer to the baking sheet. Bake for 10 minutes or until golden around the edges.

Remove from the oven and cool. They are delicious warm, but if you are going to dip them in chocolate, I recommend letting them cool completely first. Keep leftovers in the refrigerator in an airtight container for up to a week.

Notes

Coconut butter is really best here, but if you have so substitute, I’d recommend runny cashew butter (same measurement) or coconut oil (reduce to 47 grams). Recipe by Feasting on Fruit.

  • 15 minprep

  • 10 mincook

  • 18servings

This Recipe Uses

Pure Almond Extract 4oz

Pure Almond Extract