VEGAN + GLUTEN FREE SHORTBREAD TEA COOKIES
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When thinking of a delicate, crumbly cookie, shortbread comes to my mind. These healthy shortbread cookies are free of gluten, dairy, refined sugar, are 100% vegan and paleo. This recipe is no doubt one of my favorites.
WHAT YOU WILL NEED
Short list but with all the right ingredients for these cookies.
almond flour
coconut flour
pure maple syrup
melted coconut oil
chopped nuts of choice. I did walnuts
dairy free chocolate chips
more coconut oil for the chocolate
Note: These cookies can burn very quickly, so make sure you keep an eye on them. Usually no more than 10 minutes is good. Edges will be golden when done baking.
Enjoy these with coffee/tea, kids love these as well. They are crumbly, buttery (without the butter) and just overall deliciously simple.
Vegan + Gluten Free Shortbread Tea Cookies
Yield: 10 cookies
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
The most delicious, crumbly, shortbread cookies are a must try! These cookies are free of gluten, dairy, refined sugar, are 100% vegan and paleo.
Ingredients
- 1 cup almond flour
- 4 tbsp coconut flour
- 4 tbsp pure maple syrup
- 4 tbsp melted coconut oil
- 1/4 cup chopped walnut. You can use any other choice of nuts that you prefer. For example, almonds, cashews, pecans.
- 1/2 cup dairy free chocolate chips
- 1 tsp coconut oil
Instructions
- Start by preheating your oven to 350F and lining a cookie sheet with parchment paper.
- In a bowl, add all of your ingredients minus the nuts and chocolate chips. Mix to form a thick dough. Roll the dough into a ball and place onto a floured surface
- Flatten with hands a bit and then using a rolling pin, flatten the dough to about an inch thick. If you want to make circles, use some kind of a lid or a small glass dish to cut these shapes. If you want squares or rectangles, just use a knife to cut those. Do not waste dough. Once you run out of room to make circles or any other shapes, form a ball with the remaining dough and flatten it out again and repeat the process
- Carefully, transfer cookies onto the parchment paper and bake for 10 minutes
- In the meantime, melt your chocolate chips with a tsp of coconut oil until smooth and runny and finely chop the nuts.
- Once cookies are done baking, cool for 5 minutes and then dip half of the cookie in the melted chocolate. Sprinkle on chopped nuts and place cookies in the fridge for 15 minutes for the chocolate to harden.
- Enjoy :)
Notes:
- If you don't want to use nuts, another great topping would be shredded coconut.
- My favorite almond and coconut flour brand is Bob's Red Mill
- For dairy free chocolate chips, Enjoy Life Foods is my favorite
