I love making these low carb, gluten free shortbread cookies for the holidays because they are so unbelievably quick and easy. Only four ingredients and 10 minutes of prep time--who doesn’t love that?! Plus, everyone I’ve offered them to seems to be a big fan, whether they are trying to eat healthier or not. Why not make 4-Ingredient Shortbread Cookies in advance for your next get-together?
Recipe courtesy of Maya from Wholesome Yum.
Download the nutritional information here!
1/2 cup
Erythritol
(or other granular sweetener of choice)
1 tsp
Vanilla Extract
Instructions
Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
Use a hand mixer or stand mixer to beat together the butter and erythritol until it's fluffy and light in color.
Beat in the vanilla extract. Beat in the almond flour, 1/2 cup at a time. (The dough will be dense and a little crumbly, but should stick when pressed together.)
Scoop rounded tablespoonfuls of the dough onto the prepared cookie sheet. Flatten each cookie to about 1/3-inch thick. (You can make them thicker or thinner to your liking. Keep in mind they will not spread or thin out during baking, so make them as thin as you want them when done.)
Bake for about 12 minutes, until the edges are golden. Allow to cool completely in the pan before handling (cookies will harden as they cool).
