Almond Flour Shortbread Cookies (Low Carb!)

 

Almond flour shortbread cookies are a magical concoction of sweet and crunchy bliss dipped in low carb chocolate. Need I say more?

Ingredients:

• ▢1/4 cup unsalted butter softened
• ▢1/2 cup swerve or lakanto (see sweetener notes below) granular. sub for granular sweetener of choice.
• ▢1 teaspoon vanilla extract
• ▢2 cups almond flour
• ▢1/2 teaspoon xanthan gum
• ▢3.5 ounces low carb chocolate sub for chocolate of choice!

Instructions:

• Preheat oven to 350 F and line a baking sheet with parchment paper.
• In a large bowl, combine the unsalted butter (1/4 cup), sugar (1/2 cup) and vanilla extract (1 teaspoon) using an electric mixer until fluffy.
• With the mixer running, add the xanthan gum (1/2 teaspoon), then slowly and almond flour (2 cups ), 1/2 cup at a time.
• Form the dough into a round disc, wrap it in plastic wrap, and place it in the fridge for 30 minutes.
• Roll the dough between 2 sheets of parchment paper using a rolling pin, until it's 1/4" thick.
• Use a 3x1" cookie cutter (or a pizza cutter as I did) to cut the cookies into a rectangular shape.
• Place on the prepared baking sheet and bake for 10-12 minutes. You'll know the cookies are done when the edges become golden.
• Allow your cookies to cool on your baking sheet before removing them.
• While your cookies cool, begin to melt your chocolate using a double boiler.
• Once cookies have hardened, dip them into the chocolate, and place them back on the baking sheet. Repeat until you've dipped all your cookies in chocolate.
• Place your dipped cookie baking sheet in the fridge, allowing chocolate to harden, for about 30 minutes. Enjoy!