SHORTBREAD COOKIES (GLUTEN-FREE, DAIRY-FREE, REFINED SUGAR-FREE) ~ TO BE TASTY

📝 Ingredients Breakdown

Shortbread Cookies

Ingredient	Amount
Blanched almond flour	3 cups
Arrowroot starch	½ cup
Coconut oil (melted)	⅔ cup
Maple syrup	½ cup
Vanilla extract	½ tsp

Chocolate Drizzle (Optional)

Ingredient	Amount
Dairy-free chocolate chips	½ cup
Coconut oil	1 tbsp

⏳ Preparation Overview

Step	Time Needed
🔪 Prep Time	15 minutes
❄️ Chill Time	45 minutes
🍪 Bake Time	15-17 minutes
⏱️ Total Time	~1 hour 15 minutes

🔪 Step-by-Step Instructions

1️⃣ Prepare the Dough

In a mixing bowl, combine:
- Almond flour, arrowroot starch, melted coconut oil, maple syrup, and vanilla extract.
Mix using a hand mixer or stand mixer until just combined.

2️⃣ Chill the Dough

Place the dough in the freezer for 10-15 minutes to firm up.
Remove and shape into a 10-inch log.
Wrap the log in parchment paper and freeze for an additional 30 minutes.

3️⃣ Bake the Cookies

Preheat oven to 350°F (175°C).
Remove the dough log from the freezer and slice into ½-inch thick rounds.
Arrange slices on a lined baking sheet.
Bake for 15-17 minutes, until the edges just start to brown.
Let cool completely before adding chocolate drizzle.

4️⃣ Make the Chocolate Drizzle (Optional)

In a microwave-safe bowl or saucepan on low heat, melt together:
- Dairy-free chocolate chips and coconut oil.
Stir until smooth and drizzle over cooled cookies.
Let the chocolate set before serving.

🔥 Pro Tips for Success

✔️ Extra Crispiness – Bake an extra 2-3 minutes for a crunchier cookie.

✔️ Perfect Slices – If the dough is too firm after freezing, let it sit for 5 minutes before slicing.

✔️ Flavor Boost – Add ½ tsp almond extract for a nuttier aroma.

✔️ Shape Options – Roll out dough and use cookie cutters for fun shapes!

🍽️ Perfect Pairings

🍵 With a Drink – Enjoy with hot tea, almond milk latte, or espresso.

🍨 With Dessert – Crumble over coconut ice cream or yogurt.

🍫 With a Dip – Serve with melted dark chocolate or peanut butter.

❓ FAQs

💬 Can I make these ahead of time?
Yes! The cookie dough log can be frozen for up to 3 months—just slice and bake when ready!

💬 How do I store leftovers?
Keep in an airtight container at room temperature for 5 days or in the fridge for 2 weeks.

💬 Can I use another flour?
Almond flour is best for this recipe, but you can try cashew or hazelnut flour for a variation.

🍽️ Final Thoughts

These Almond Flour Shortbread Cookies are buttery, crisp, and naturally gluten-free & dairy-free. Whether you enjoy them plain or with chocolate drizzle, they’re perfect for gifting, tea-time, or snacking! 🍪💛