[Grain-Free] Shortbread Cookies
Ingredients
- 2 cups almond flour
- ¼ cup vegan butter
- ¼ cup pure maple syrup
- 1½ tsp vanilla extract
- ¼ tsp baking powder
- ⅛ tsp salt
Instructions
- Add all of the ingredients to a food processor and pulse until the mixture comes together to form a dough. You may need to scrape down the sides of the food processor half way through.
- Transfer the dough to a bowl and use your hands to form it into a ball. Put the dough in the refrigerator and let it chill for 30 minutes. This helps it to firm up, it will be easier to roll out.
- In the meantime, preheat the oven to 350 degrees.
- Once the dough has chilled in the fridge, place the dough on a piece of parchment paper and use a rolling pin to roll the dough out until it is about 1/4 of an inch thick. Make sure you do this immediately after you take it out of the fridge because as the dough warms up, it will become more difficult to work with.
- Use a cookie cutter or the rim of a glass to cut out the cookie shapes, and place the cookies on a lined baking sheet.
- Once you are only left with scraps from the cutouts, bring the pieces together to create a ball, then roll it out again to the same thickness and continue cutting the cookies out.
- Bake for 14-16 minutes, until just slightly golden around the edges. Transfer the cookies to a wire rack to cool.
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