A big bowl, kids eager to flex some creativity, and a mom semi-worried about precious ingredients (about a cups worth) spilling out onto the floor = some slammin’ almond flour shortbread cookies.
When almond flour calls your name, and little people want cookies, do yourself a favor—respond! It’ll make the little people in your life happy–and the big people too.
Chewy Almond Flour Shortbread Cookies
Servings: 1 dozen
Ready In: 20 mins
Good For: Snack
Cuisine: Gluten-Free, Grain-Free
Ingredients:
2¼ cups of almond flour
1 tsp of flax seed meal
2 Tbsp coconut oil (melted)
¼ cup of maple syrup
1 Tbsp of nut milk
1 tsp of vanilla extract
Pinch of salt
Instructions:
Preheat oven to 350 degrees
In a bowl, mix dry ingredients (minus flax seed meal
In another bowl, mix wet ingredients (including flax seed meal)
Combine both by slowly pouring dry ingredients into wet ingredients, and mix. Dough will be sticky. Add no more than 1/2 tsp of nut milk if impossible to stir.
Form dough into little balls and place on top of cookie sheet, lined with parchment paper
Gently press into flat circles
Bake for 12 minutes, and be careful they don’t burn!
Let cool down, to firm cookies
Cookies should be crisp on the outside, with a nice chewy center 🙂
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