Low Carb Shortbread Cookies
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Garbanzo Flour, 2/3 cupAlmond Flour, 1/3 cupXylitol, 1/3 cup Margarine - Light, 2/3 cupVanilla Extract, 1 tsp
Mix flours and Xylitol in a mixing bowl or food processor.
Add margarine and vanilla; knead into dry ingredients until mixture is combined into a smooth, stiff dough.
Flatten out dough on wax paper into a rectangle 1 cm thick. Place flat in freezer for 20 min. Dust worktop with a little xyltol and cut into 8 cm x 2 cm fingers or use cookie cutter shapes.
Place dough on a lined baking tray, prick well, and bake for 12-15 minutes at 350 degrees.
Makes 20 shortbread fingers.
Number of Servings: 20
Recipe submitted by SparkPeople user KIRSTEN-M.
Add margarine and vanilla; knead into dry ingredients until mixture is combined into a smooth, stiff dough.
Flatten out dough on wax paper into a rectangle 1 cm thick. Place flat in freezer for 20 min. Dust worktop with a little xyltol and cut into 8 cm x 2 cm fingers or use cookie cutter shapes.
Place dough on a lined baking tray, prick well, and bake for 12-15 minutes at 350 degrees.
Makes 20 shortbread fingers.
Number of Servings: 20
Recipe submitted by SparkPeople user KIRSTEN-M.
Nutritional Info Amount Per Serving
- Calories: 55.8
- Total Fat: 3.7 g
- Cholesterol: 2.5 mg
- Sodium: 44.5 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 0.9 g
- Protein: 1.2 g
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