Almond Shortbread Cookies

These are so good, easy to make and perfect around the holidays for your guests

Gluten, soy, casein free, egg free and low sugar (relative to other holiday treats!)

Paleo friendly cookie

Recipe from Natural Grocers

Ingredients

  • 1 ½ c. of almond flour (I purchase mine from the fridge section of the store)
  • ½ c. arrowroot starch
  • ½ c. organic coconut sugar
  • ½ t. salt
  • ½ c. organic grass- fed butter (1 stick), soft and divided into 8 tablespoon pieces
  • 1 t. organic vanilla extract

Directions

  1. Preheat the oven to 300 F. Line a cookie tray with parchment paper
  2. In a bowl, mix together the dry ingredients.
  3. Add in the butter, a couple chunks at a time and use a pastry cutter to blend (If you don’t have one, use a fork). Continue this process until all 8 pieces of the butter are incorporated. 
  4. Add in the extract, then use your hands to get the dough ingredients combined in a ball
  5. Let chill in fridge for at least 30 minutes (at this point, either cover the bowl or wrap the ball of dough with parchment paper and place in a baggie. You can also freeze at this point for later use. 
  6. Remove from fridge and shape into walnut size balls and place on cookie tray and bake for 15 minutes. Remove to flatten the cookies with a fork.  Place back in the oven for another 5 minutes.
  7. Remove and allow to cool on the cookie tray-don’t remove yet as they may crumble if you do so. If you wait these will not crumble. 

Note:

  • I didn’t cut the butter into 8 chunks but just used a knife to break off chunks from the stick of butter into the bowl
  • These cookies freeze well
  • If you have a casein sensitivity you should be able to tolerate butter (and heavy cream for that matter) because these dairy products are high in fat and very low in casein. If you want to avoid casein all together, try this recipe with ghee.  

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