Shortbread Cookies

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These cookies are a perfect treat for anyone eating a clean, nutrient-dense diet.  They are specifically created for individuals eating to reduce inflammation within the body.  I first made these cookies when our family was on an autoimmune dietary protocol.  Our shortbread cookies are free of many ingredients typically found grain-free baked goods that could potentially trigger an autoimmune response such as eggs, nuts, and there is a dairy free option.  They are wonderful by themselves or with a cup of tea or coffee.        

 

INGREDIENTS

1 1/2 cups coconut flour

3/4 cup coconut oil or butter at room temperature

1/2 cup raw honey or maple syrup

1 teaspoon vanilla extract

1/4 teaspoon almond extract, optional

a pinch of unrefined salt

 

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Add all ingredients in a food processor.  Pulse until incorporated and dough is starting to form.  Working on top of a piece of parchment paper or waxed paper, form a ball of dough and roll it out into a log shape.  Twist the ends of the paper to hold the dough in place.  Put the dough in the freezer for 20 minutes.  Preheat the oven to 200 degrees.  Remove the dough and slice it into quarter inch rounds.  Arrange the cookies on a parchment-lined baking sheet.  Bake for 40-50 minutes, or until just starting to turn golden brown.  Store in the refrigerator. 

 

 

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