EASY Almond Flour Shortbread COOKIES | ✅ Only 3 ingredients | Refined sugar free
EASY Almond Flour Shortbread COOKIES | Only 3 ingredients | Refined sugar free
The dough does NOT NEED TO CHILL before baking! Super Easy Healthy ONLY 3-ingredient almond flour shortbread cookies, READY TO EAT in under 15 minutes!
They are also vegan, Paleo, grain-free, gluten-free, and keto (with one ingredient swap).
❤️Support my work:
????Get FREE Guide Easy baking recipes Substitutions:
????MORE Cookies:
------------------------------------------------------------------------------------
????????????Instagram @food_metrica:
------------------------------------------------------------------------------------
---------------------------------- RECIPE ------------------------------------
Ingredients
* 1 1/3 cup (120g) almond flour (‼️NOT PACKED‼️)
* 2 tablespoons (30 ml) maple syrup
* 2 tablespoons (30 ml) coconut oil, melted
* Pinch of salt
NOTE:
1. Please, use the Digital kitchen scale fo the best results!
2. Instead of maple syrup take 2 tbsp sugar/low-carb sugar and 1 tbsp water.
3. Instead of coconut oil take Ghee or yellow part of melted butter. Vegetable oil don't work in this recipe.
4. Don't let the dough chill too long. Coconut oil will solid at room temperature and the dough will be crumbly and will not come together.
5. Don't pack down almond flour!
Instructions
1. Preheat oven to 350F (175C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine all of the ingredients, stirring to combine (be sure to break up any lumps in the flour and/or sugar).
3. Shape dough into about 16 balls. Space balls 2 inches apart on prepared baking sheet. Flatten halfway (e.g., with a fork, cookie stamp, the flat bottom of a measuring cup, or fingertips)
4. Bake in a preheated 350F oven for 12 to 15 minutes until the edges are golden brown and the centers no longer look wet. The cookies will still seem somewhat soft, but that is due to the high amount of fat (almond flour + coconut oil). They will become firm once completely cooled.
5. Remove from oven and cool on sheet for 10 minutes. Transfer to a wire cooling rack and cool completely.
Storage: The cookies are best stored in the refrigerator, in an airtight container, for up to 2 weeks (or the freezer for up to 6 months).
ENJOY!
------------------------------------------------------------------------------------
------------------------------------------------------------------------------------
DISCLAIMER: This video contains affiliate links, which help support this channel. When you purchase through a link here, at no extra cost I make a small commission which helps me continue to provide content and videos for you. As always, thank you so much for your support!
#AlmondFlourCookies#SugarFree#GlutenFree#healthyfood#foodmetrica
How To Bake Almond Shortbread Cookies
This guide shows you How To Bake Almond Shortbread Cookies.
Watch this and other related films here -
Subscribe!
Check out our channel -
Like us on Facebook -
Follow us on Twitter -
Easy and Delicious Shortbread Cookies
My shockingly easy, crisp, melt in your mouth shortbread cookies recipe comes together with five ingredients you probably have in your pantry!
Full Recipe:
Shortbread cookies aren’t just for the holidays! These delicious, perfectly sweet treats have a wonderful crisp texture and just dissolve in your mouth. I think they’re the perfect pairing for a cup or coffee or tea but fair warning, if you make a batch you’ll be snacking on them ALL day long!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website:
ALMOND FLOUR SHORTBREAD COOKIES
Almond Flour Shortbread Cookies are the perfect thing when you’re craving cookies and want an easy recipe that’s low in carbs and Keto! And these amazing gluten-free and keto shortbread cookies only take minutes to make!
Almond-Orange Shortbread - Everyday Food with Sarah Carey
Have I told you how much I love cookies? I do! And as the holiday season approaches, I'm always looking for simple -- and simply delicious -- new treats. Today, I'm baking a batch of almond-orange shortbread cookies that are crisp and buttery. They're the perfect accompaniment to a cup of tea in the afternoon -- or morning! Make them today and freeze them for up to three months.
Sarah's Tip of the Day:
When ready to bake these buttery cookies, slice off just what you need and bake. Save the rest for another day!
Subscribe for more easy and delicious recipes:
---------------------------------------------------------------
PREP: 15 MINS TOTAL TIME: 1 HOUR 30 MINS
YIELD:Makes 40
INGREDIENTS
1 cup (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
3/4 teaspoon almond extract
1/2 teaspoon salt
2 cups all-purpose flour (spooned and leveled)
Grated zest of 1 orange (about 2 teaspoons)
3/4 cup sliced almonds
DIRECTIONS
STEP 1
Make the dough: In a mixer bowl, beat butter, sugar, almond extract, and salt until smooth. With mixer on low speed, add flour and orange zest; mix just until a dough forms. With a wooden spoon, rubber spatula, or your hands, gently mix in almonds.
STEP 2
Freeze the dough: On a piece of waxed paper, form dough into a rectangular log, 12 inches long, 2 1/2 inches wide, and 1 inch thick. Wrap log in the paper, and freeze until firm, at least 1 hour and up to 3 months. If freezing longer than 1 day, wrap log again, in plastic wrap.
STEP 3
Bake the shortbread: Preheat oven to 325 degrees. Remove dough from freezer. (If dough has been in freezer a long time and is frozen solid, let it sit at room temperature 30 minutes so it slices without crumbling.)
STEP 4
With a sharp knife, cut dough into 1/4-inch-thick slices; place on ungreased baking sheet at least 1 inch apart. Bake until edges just begin to turn golden, 20 to 25 minutes. Cool 5 minutes on baking sheet; transfer cookies to a rack to cool completely.
---------------------------------------------------------------
Get the Full Recipe:
More Sweet Treat Recipes:
---------------------------------------------------------------
Want more? Sign up to get my video recipe email, served daily.
Get recipe emails:
Like Everyday Food:
Follow Everyday Food:
Everyday Food Pinterest:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Almond-Orange Shortbread - Everyday Food with Sarah Carey
Almond Flour Shortbread COOKIES (4 ingredients)
Almond Flour Shortbread COOKIES (4 ingredients). This healthy gluten free almond flour shortbread cookies flavoured with orange zest and base with a delicious chocolate dip and drizzle.
---------------------------------- RECIPE ------------------------------------
✨Ingredients✨
* 150g blanched almond flour
* 3 tablespoons melted coconut oil
* 3 tablespoons pure maple syrup
* 1 tablespoon orange zest
* 1/4 teaspoon salt
For decoration:
* 100 g dark chocolate (60-70%)
????????Instructions:
✅1. Mix together all ingredients until a dough forms. Form dough into a disc shape and wrap tightly with plastic wrap. Chill dough in the fridge for 1 hour.
✅2. Preheat oven to 350 F (175 C). Line a large baking sheet with parchment paper.
✅3. Place dough on a large sheet of parchment paper and add another large sheet of parchment on top. Roll out the dough 1/4th inch thick. Use a 2-inch cookie dough cutter to cut rounds out, or you can use the top of a wide cooking spray cap (it works very well!). Re-roll the cookie dough scraps so you use all of the dough. You should get about 15 -20 cookies. Use the large piping/pastry tip, cut out the center of each circle. Place cookies on prepared baking sheet.
✅4. Bake for 11-14 minutes or until edges begin to turn golden brown. Cool cookies on baking sheet for 5 minutes, then transfer to wire cooling rack to cool completely.
✅5. Once cookies are cooled, it’s time for dipping.
✅6. Dip the bottom of the cookies in the chocolate, then place cookies upside down on a baking sheet lined with parchment paper. Place baking sheet in the fridge for 10 minutes to harden the chocolate.
✅7. Once chocolate has hardened, remove the baking sheet from the fridge. Turn cookies upside down and drizzle the tops of the cookies with the remaining chocolate. Place baking sheet with cookies back in the fridge for 10-15 minutes until chocolate sets up.
✅8. Store cookies in an airtight container for up to 5 days.
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
------------------------------------------------------------------------------------
#AlmondFlourCookies#ShortbreadCookies#Cookies#foodmetrica
❤️Support my work:
????Get FREE Guide Easy baking recipes Substitutions:
SUBSCRIBE ►
------------------------------------------------------------------------------------
????????????Instagram @food_metrica:
------------------------------------------------------------------------------------