Only 5 ingredients are needed for these super easy, healthier almond shortbread cookies. They are gluten-free, grain-free, egg-free and refined sugar-free. They have the same buttery flaky texture as the traditional cookies and are oh-so-good!!!
The dough can be rolled out and used with cookie cutters, or can be rolled into a log and cut into rounds. The trick with this dough is putting it in the freezer for 20 minutes prior to cutting, don’t skip this step!
And ditch the artificial food dye in your decorations. Some antioxidant rich dark chocolate, chopped nuts and dried fruit work great without the nasty ingredients!!
Ingredients
2.5 cups almond flour
4 tbsp butter, melted
1/3 cup honey
1 tsp almond extract
1/4 tsp salt
Decorations: 1/2 cup dark unsweetened baking chocolate melted with 1 tbsp coconut oil. “Sprinkles” are crushed pistachio and freeze dried strawberry’s.
Directions:
Place all ingredients in a bowl and mix together to form a soft dough.
If doing round cookies, place dough on parchment paper and roll the dough into 1/2” thick log. Wrap up in the paper and freeze for 20 minutes.
If doing cut out cookies, simple gather all the dough in a big ball, wrap in paper and freeze for 20 minutes.
Preheat oven to 350°F and prepare a baking tray with a piece of parchment paper.
Take dough out of freezer. If using cookie cutter shapes, roll the dough out between two pieces of parchment to 1/4” thickness. If doing round cookies, simply use a sharp knife to cut cookies to 1/4” thick rounds.
Place cookies on baking tray and bake for 12-14 minutes until lightly golden brown. Let cool completely before decorating.
This amount yields about 12 cookies.