Cocoa almond shortbread cookies!

These are wonderful. And so versatile! You could really mix in whatever you want. What’s listed is just what I happened to have on hand.

These would be fabulous with coffee!

image

Wet ingredients:
1 large egg
4 T melted salted butter
1/2 c erythritol
1 t vanilla
1/4 tsp liquid stevia (the kind with erythritol)

Dry ingredients:
1 c blanched almond flour
2 T coconut flour
1/4 t baking soda
1/4 t cream of tartar
1/4 t xanthan gum
pinch of salt

Mix-ins (what I used in the cookies pictured):

1 oz cocoa roasted almonds, crushed
2 T chopped nuts (ice cream topping in a can)
1 T sweetened raw cacao nibs
(Whatever else you like!)

Directions:
Mix the wet. Mix the dry. Combine wet and dry. Fold in mix-ins.

Dough should look like this:

image

It's a pretty stiff dough.

Form it into a log, using plastic wrap. Stick it in the freezer for about 15 minutes. Cut it into 12 equal discs. Bake at 350° F for 10-12 minutes. Cookies will be very soft when they come out of the oven, but they firm up as they cool.

image

Voila!

Makes 12 cookies.

Nutrition info for one (with the mix-ins I listed): 124 calories, 10.7g fat, 3.4 g protein, 4g total carbs, 1.9g fiber – 2.1g net carbs

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2 thoughts on “Cocoa almond shortbread cookies!

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