'Tis the season for delicious cookies, right!? I absolutely love the holiday tradition of sending perfectly packaged cookies to your neighbors, bringing a tray to your work party, or having a jar ready for little hands to grab. My mom always makes the very best cookies, but as my nutrition changed, so did my long-standing favorites so I set out to recreate the very best in new ways.
That's where this shortbread comes in! My mom used to make almond shortbread cookies with slivered almonds on top and I knew that this year, I had to have them again! This paleo-fied shortbread cookie is reminiscent of the traditional almond shortbread, but extra soft and chewy! They're easy to make and you could even step up your game by dipping them half-moon style into melted dark chocolate (I use Enjoy Life!) or glaze them just like my mom did for an added touch of sweet (I love the glaze from this recipe).
No matter how you make them, they're a delicious addition to your holiday treats!
Paleo Almond Shortbread Cookies
2 pastured eggs
1/3 c pure maple syrup
2 T ghee or grass-fed butter, softened
1 tsp almond extract
2.5 c blanched almond flour
3 T coconut flour
1/2 tsp baking soda
pinch of sea salt
Preheat oven to 350 degrees and line baking sheet with parchment paper. In a stand up mixer, combine eggs, syrup, butter, and almond extract and mix until frothy. Add in dry ingredients and mix until well incorporated. Form dough into balls the size of a ping-pong ball and place on baking sheet, then press down each cookie flat. Bake at 350 for 10-12 minutes or until outer edges are golden brown. Cool on a wire rack and serve!
I hope you enjoy these! If you make them, please share a picture with me!