Slice and Bake Shortbread Cookie
These shortbread cookies have the rich buttery vanilla flavour of traditional shortbread minus all the refined grains and sugar. Grain and gluten free, easy on the refined sugar makes them ketogenic friendly. Perfect for holiday baking.
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Servings: 18
Calories: 153kcal
Equipment
- Baking sheet
- parchment paper
- electric mixer
- large mixing bowl
- plastic wrap optional
- cooling rack
Ingredients
- 1/2 cup butter softened
- 1/2 cup monk fruit sweetener
- 1 egg
- 1 tsp vanilla
- 2 cups blanched almond flour
- 1/2 cup tapioca starch
- 1/4 tsp sea salt
- 1/2 cup pecan pieces
- 1/2 cup dried cranberries
Instructions
- Beat the softened butter, egg, monk fruit sweetener and vanilla using an electric mixer until lightly whipped.
- Add in almond flour 1/2 cup at a time stirring with a spatula to blend the flour in.
- Add tapioca starch and salt stirring with a spatula to blend in. Use clean hands to mix ingredients in the dough if that's easier.
- Form the cookie dough in a log shape. Wrap the log rather tightly with plastic wrap to keep form. Chill it for 30-45 minutes in the freezer. If time allows, chill the log in the fridge overnight.
- Once ready to bake, preheat oven to 350 F. Line a large baking sheet with parchment paper.
- Using a very sharp knife, slice log in 1.25 cm circles, placing each cookie on the sheet about 4 cm apart.
- Bake for 15-20 minutes. Edges should be light golden brown.
- Allow cookies to cool on baking sheet at least 5 minutes. Transfer to cooling rack.
Nutrition
Calories: 153kcal | Carbohydrates: 13.8g | Fat: 12.2g | Saturated Fat: 3.8g | Sodium: 78.4mg | Potassium: 8.1mg | Fiber: 1.6g | Sugar: 3.6g