1.5 Carb Almond Coconut Shortbread Cookies
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 111.6
- Total Fat: 10.1 g
- Cholesterol: 24.1 mg
- Sodium: 41.9 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 9.9 g
- Protein: 2.7 g
View full nutritional breakdown of 1.5 Carb Almond Coconut Shortbread Cookies calories by ingredient
Introduction
These cookies are very tender, fragile, a bit dry (as is most shortbread), not too sweet, and perfect with a cup of tea! Enjoy! These cookies are very tender, fragile, a bit dry (as is most shortbread), not too sweet, and perfect with a cup of tea! Enjoy!Number of Servings: 36
Ingredients
-
2 3/4 cups Almond Flour
3/4 cup Let's Do...Organic Coconut Flour
2 sticks Butter, unsalted, softened
2 large Eggs
4 teaspoons Vanilla Extract
1/2 teaspon Salt
1/2 cups Erythritol crystals
12 drops liquid stevia
36 Ghirardelli Chocolate Chips 60% Cacao (optional)
Directions
Mix all wet ingredients together thoroughly with erythritol crystals. Add coconut and almond flours.
Chill for 15 minutes.
Form cookies using 2T cookie scoop (for round cookies) or two teaspons (for more irregular cookies). Flatten each cookie slightly with a fork (like a peanut butter cookie criss-cross) and bake for 18-19 minutes.
Cookies will not spread and will not brown, but may turn golden on the edges.
Cool completely on cookies sheet.
Drizzle with melted chocolate chips (36 chips melted in a plastic bag sitting in a cup of hot water)
Serving Size: Makes 36 two inch cookies
Chill for 15 minutes.
Form cookies using 2T cookie scoop (for round cookies) or two teaspons (for more irregular cookies). Flatten each cookie slightly with a fork (like a peanut butter cookie criss-cross) and bake for 18-19 minutes.
Cookies will not spread and will not brown, but may turn golden on the edges.
Cool completely on cookies sheet.
Drizzle with melted chocolate chips (36 chips melted in a plastic bag sitting in a cup of hot water)
Serving Size: Makes 36 two inch cookies