3-Ingredient Almond Flour Shortbread Cookies {Keto Option, Vegan, Grain-Free, Paleo} - power hungry PDF

Preview

Summary

Download 3-Ingredient Almond Flour Shortbread Cookies {Keto Option, Vegan, Grain-Free, Paleo} - power hungry PDF

Description

9/9/2020

3-Ingredient Almond Flour Shortbread Cookies {Keto Option, Vegan, Grain-Free, Paleo} - power hungry

3-Ingredient Almond Flour Shortbread Cookies {Keto Option, Vegan, Grain-Free, Paleo} Tender and decadent-tasting almond flour shortbread, made with 3 ingredients. The cookies are extremely simple to make, as well as vegan, Paleo, grain-free, gluten-free, and keto (with one ingredient swap).

Ingredients 1 cup (112 g) blanched almond flour (not almond meal) 2 and 1/2 tablespoons coconut sugar (see notes for keto) 2 tablespoons virgin coconut oil, melted 1 tablespoon water 1/8 teaspoon fine sea salt (optional/ adjustable)

Instructions 1. Preheat oven to 350F (175C). Line a baking sheet with parchment paper. 2. In a medium bowl, combine all of the ingredients, stirring to combine (be sure to break up any lumps in the flour and/or sugar). 3. Shape dough into twelve 1-inch (2.5 cm) balls (I use my small cookie scoop). Space balls 2 inches apart on prepared baking sheet. Flatten halfway (e.g., with a fork, I chose a fork, cookie stamp, the flat bottom of a measuring cup, or fingertips). 4. Bake in the preheated oven for 10 to 12 minutes until golden (the cookies will seem somewhat soft while hot; they will firm up as they cool). 5. Remove from oven and cool on sheet for 10 minutes. Transfer to a wire cooling rack and cool completely.

https://www.powerhungry.com/wp-json/mv-create/v1/creations/5/print

1/2

9/9/2020

3-Ingredient Almond Flour Shortbread Cookies {Keto Option, Vegan, Grain-Free, Paleo} - power hungry

Notes Storage: Because of their high fat content, the cookies are best stored in the refrigerator, in an airtight container, for up to 2 weeks (or the freezer for up to 6 months). Keto Variation: Replace the coconut sugar with an equal amount of keto-friendly brown sugar replacement (e.g., Sukrin Gold, Swerve). Keto Version Macros per Cookie: Calories: 75; Total Carbs: 2 g; Net Carb: 1 g; Sugars: 0.3 g. Other Sugars: An equal amount of brown sugar or granulated sugar of your choice can be used in place of the coconut sugar. Butter and other Fats: You can use melted butter or ghee in place of the coconut oil. Because butter has a higher water content than coconut oil, I suggest increasing the butter to 2 and 1/2 tablespoons and only adding 1-1/2 teaspoons of water.

Did you make this recipe? Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

https://www.powerhungry.com/wp-json/mv-create/v1/creations/5/print

2/2...