Honey Almond Shortbread Cookies

These are delicate melt-in-your-mouth cookies that are grain-free, paleo and even vegan if you swap the honey for maple syrup. I love the honey almond combination, and warning--you can't get away with swapping the almond flour for regular flour. It just won't work!

Throw these together in 10 minutes and press edible wildflowers (grow them yourself or order online) on top for a delicate look or simply drizzle with honey. You can sprinkle with sea salt or crystallized sugar for a pretty touch as well.

Honey Almond Shortbread Cookies

Yields about 1-1/2 dozen cookies

Ingredients

2 cups super fine almond flour*

3 TBSP coconut flour

1/3 cup raw honey

1/3 cup melted coconut oil

1/2 tsp pure almond extract

sprinkle of sea salt (probably about 1/4 tsp)

Directions

1. Preheat the oven to 350 and line with a silicone baking mat.

2. Stir all the ingredients together in a bowl until mixed well. If it's too sticky, add in a little almond flour and if too crumbly, add in a little more honey until you can roll it out.

3. Roll or press it between two sheets of parchment or wax paper and cut into desired shapes. Carefully transfer to cookie sheet

4. Bake for 8-10 minutes depending on thickness/size and until they are golden brown and set. Leave to cool on the cookie sheet for at least 5 minutes to firm up before transferring.

5. Eat plain or decorate as desired!

   
   

* must be super fine for the best texture, otherwise it will be crumbly.

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Keywords: grain-free, autoimmune diet, paleo, vegan, tea, shortbread