5 Ingredient Gluten-Free Almond Shortbread

GFAlmond_Shortbread_by_Jordan_Pie_Nutritionist_Photographer-1.jpg

Looking for a super quick sugar, gluten and egg-free cookie? Then try this recipe. You can whip it up in just 15 minutes!

Makes 12 cookies

INGREDIENTS

  • 1 cup blanched almond flour/ meal

  • 2 Tbsp tapioca flour

  • 4 Tbsp softened butter

  • 2 Tbsp granulated sweetener such as; coconut, rapadura sugar, or Lakanto for a sugar free version

  • 1 block quality additive free chocolate, melted (you could use peppermint, orange, hazelnut choc for an extra flavour boost)

INGREDIENTS

  1. Preheat the oven to 170C. Line a baking tray with baking paper.

  2. Add all ingredients into a food processor or thermomix and blend to combine.

  3. Roll the dough out in between two pieces of baking paper evenly. Use a cookie cutter and cut out the cookies, carefully transfer them to the lined baking tray. Re-roll out the leftover cookie dough and repeat until all the dough has been used up.

  4. Place the cookies in the oven and bake for 10-11 minutes, or until golden brown.

  5. While the cookies are in the oven, add the chocolate into a small saucepan and melt on a low heat.

  6. Once the cookies are ready, remove the tray from the oven and cool completely.

  7. Dip each cookie in the melted chocolate. Pop them back onto a baking tray and allow the chocolate to harden/ set.

  8. If there is any leftover melted chocolate left, drizzle the excess on the chocolate half and then allow to set.

  9. Enjoy.

If you can’t tolerate almonds and are looking for an alternative, I found this Coconut Flour Shortbread Cookie recipe from Leelalicious on Pinterest, please note it is not egg-free.

For more of my yummy cookie recipes, check out these recipes;