13 May ALMOND SHORTBREAD COOKIE RECIPE (VEGAN AND GF)
This Almond Shortbread Cookie recipe is so simple, you probably have all of the ingredients in your pantry right now. As most people at the moment, I have been doing a lot of pantry baking… opening the pantry to see what ingredients I have on hand that can come together to create a delicious meal or treat. My most recent success was this simple, 3-ingredient, gluten-free, vegan, Almond Shortbread Cookie recipe. It only takes 20 minutes and it yields a delicate, flakey, buttery cookie.
INGREDIENTS
2 cups blanched almond flour
4.5 tablespoons coconut sugar
4 tablespoons melted virgin coconut oil
2 tablespoons water
1/4 teaspoon fine sea salt
INSTRUCTIONS
1- Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
2- In a medium bowl, stir to combine all ingredients. Be sure to break up any lumps of sugar or flour.
3- Shape dough into 12 x 1″ balls, spaced 2″ apart on prepared baking sheet.
4- Flatten halfway with a fork or thumb.
5- Bake in the preheated oven for 10-12 minutes, until golden.
6- Scroll down for an added ingredient to make these more decadent…
STEP THREE
STEP FOUR
This recipe yields 24 flakey, buttery cookies. If you’d like to add chocolate ganache, keep scrolling down for more…
To add a chocolate ganache, you simply need a bag of chocolate chips and a can of coconut cream. The night before, put a can of coconut cream in the refrigerator. This helps separate the cream from the coconut water. Once the coconut cream is chilled, scoop out the firm cream, leaving behind the coconut water in the can. Use the double boiler method to melt the chocolate chips and coconut cream. Once chocolate is smooth and melted (you can whisk to help it along), drizzle chocolate ganache on top of almond shortbread cookies. Let the chocolate cool completely before serving.
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