Thursday, 29 January 2015

Almond Shortbread Cookies

Almond butter layer:
1 cup almond flour
2 tbsp coconut oil
1 tbsp maple syrup

Combine all ingredients (you may need to heat up the coconut oil to combine completely). Pour mixture onto parchment paper on a baking try and bak for 10 minutes at 375F. Place in fridge to set.

Shortbread cookie layer:
1/4 cup corn starch
1/2 cup icing sugar
1 cup all purpose flour
5 tbsp coconut oil
5 tbsp maple syrup

melt coconut oil and syrup together so it mixes easily. In a different bowl, sift together the rest of the ingredients. Add oil mixture to flour mixture and stir. Pour in a baking tray lined with parchment paper and bake at 350F for about 15-20 minutes. Place in fridge to set.

Place the almond butter layer on top of the shortbread cookie layer and enjoy! Keep refrigerated.

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