Shortbread is essentially flour and butter. That’s it! Yet, it’s amazing. Well, I used to think so before going Paleo. Nowadays, I make this version with heart-healthy coconut oil and almond flour, creating an amazingly decadent, melt-in-your-mouth shortbread that rivals the original. If you must have that buttery flavor and can tolerate dairy, you can sub 1/2 cup of softened butter for the coconut oil. You can also change this one with some chopped pecans or other flavors such as orange zest, cocoa powder, or cinnamon. What’s your favorite flavor?
DRY INGREDIENTS
1 cup almond flour
¼ cup coconut flour, sifted
2∕3 cup arrowroot starch
½ tsp sea salt
¼ cup coconut sugar
WET INGREDIENTS
¼ cup pure maple syrup
½ tsp pure almond extract
¼ cup coconut oil, melted
ADD-IN
½ cup coarsely chopped raw almonds
Makes 9 cookies
Preheat your oven to 350°F.
In a small bowl, combine the almond flour, coconut flour, arrowroot starch, and sea salt.
In a coffee grinder or food processor, grind the coconut sugar into a powder.
In a medium-sized bowl, blend the powdered coconut sugar, maple syrup, and almond extract until combined.
Add the contents of the small bowl to the medium-sized bowl, and mix to combine.
Slowly add the coconut oil to the mixture, and blend well.
Stir in the chopped almonds.
Roll the dough between the 2 sheets of parchment paper to ½-inch-thickness.
Using a circle cookie cutter, cut out 9 cookie shapes. If needed, remove any excess dough, re-roll it, and cut it out. If the dough is too sticky, dust the parchment paper with some extra arrowroot starch.
Peel off the top piece of parchment paper. Place the bottom piece, with the cookies, directly on a baking sheet.
Bake for 15-18 minutes or until the cookies are golden brown.
Let the shortbread cool completely on a wire rack.
Store in an airtight container or freeze until ready to eat.
