You’re not tired of Christmas cookies yet, right? Oh good, because this EASY-PEASY recipe is one you can’t miss. Did I just say “easy-peasy”? Good lord the Holiday exhaustion is setting in. Anyway, I love a good almond cookie at the holidays, so naturally, I went with an almond flour shortbread cookie!! Cranberry Almond Shortbread Cookies to be exact. If you’re trying to steer clear of a sugar overload this holiday but still have some delish dessert, these just might do the trick for you. Alright, I’ll keep this post short since I fear I’m losing it over here… back to sipping on some Coquito and staring at my tree lights.
These also make great last-minute edible gifts!! I’m wishing you all a very Happy Holidays!! XO
EASY to make with simple ingredients - these healthier shortbread cookies are low in sugar but high in flavor! (PALEO, GLUTEN-FREE)
- 1 3/4 cup almond flour
- 3 Tbsp arrowroot powder
- 1/4 tsp baking powder
- 3 Tbsp ghee or coconut oil
- 3 Tbsp maple syrup
- 1 tsp almond extract
- 1/2 tsp vanilla extract
- 1 large egg
- 1/4 cup dried cranberries
Pre-heat the oven to 350f degrees.
Mix dry ingredients together in one bowl and set aside.
With a stand or hand mixer, beat butter/oil with maple syrup on medium until creamy, add in vanilla and almond extracts.
Add the egg and keep beating until no more yolk remains.
Slowly add in the dry mix while still beating until a dough forms.
With a cookie scoop or spoon, drop cookies onto a lined baking sheet in balls, then shape them into crescent moons with your hands and add slivered almonds on top, pressing them onto the top of the cookies.
Bake cookies for 12-15 minutes, let cool for a few minutes and serve or store in a container.
Use #foodbymars to tag your FBM inspired creations! I’d love to see!