grain free shortbread cookies
these grain free, scd legal take on shortbread cookies are made with a mix of both almond flour and coconut flour, and sweetened with honey. they're perfect for any celebratory occasion that calls for cookie cut-outs, but they're equally delicious as a plain, everyday cookie to enjoy with a warm beverage.
Ingredients
- 1+1/2 cup almond flour
- 1/4 cup coconut flour
- 4 tbsp butter, melted sub coconut oil
- 1 egg
- 2 tsp pure vanilla extract
- 4 tbsp honey
- 1/2 tsp baking soda
Instructions
- mix your dry ingredients in a large bowl, and add in your wet ingredients, combining well.
- once the batter is well combined, knead it with your hands and form it into a ball or log.
- wrap it in parchment paper tightly and place it in the freezer for 2 hours to get cold and firm.
- once it’s hardened, remove portions from the freezer each time to roll out and make shapes with your cookie cutters. the batter gets warm quickly and that makes it difficult to shape, which is why it’s best to leave the majority of it in the freezer and roll it out in sections.
- if there is a section that’s become to warm, simply pop it back in the freezer to allow it to cool before you try to roll it out again.
- when rolling out the dough, place another piece of parchment paper on top fo the dough, and place the dough directly on top of the baking sheet, lined with parchment paper as well (if possible– this is so you don’t need to pick up the cookies and transfer them since they are delicate).
- once your dough is rolled out– approx 1/4 inch in thickness, use your cookie cutters to create desired shapes.
- bake in a preheated oven at 350, for 10 minutes. keep an eye to avoid them getting burnt as it will happen quickly.
- these cookies are best stored in the fridge or freezer! allow to cool completely before icing, if you are icing.