Sugar-Free Shortbread Cookies
Delight in these buttery, crumbly sugar-free shortbread cookies, perfect for special occasions or a sweet afternoon snack.
Ingredients
Main ingredients
- 1 cup unsalted butter, softened Make sure the butter is adequately softened for the best texture.
- 2 cups almond flour or coconut flour Coconut flour can be used for a nut-free version, but adjust the quantity due to its absorbent properties.
- 1 teaspoon alcohol-free vanilla extract
- 1/4 teaspoon salt
- to taste Sugar-free sweetener
- optional sugar-free chocolate for drizzling
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the softened butter and sugar-free sweetener until the mixture is light and fluffy.
- Mix in the alcohol-free vanilla extract until well combined.
- Gradually add the almond or coconut flour along with the salt, blending until a cohesive dough forms.
- Roll the dough into small balls and place them on a parchment-lined baking sheet, gently flattening each ball with your fingers.
- Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown.
- Allow the cookies to cool completely on the tray.
- For an added touch, melt some sugar-free chocolate and drizzle it over the cooled cookies.
Notes
These cookies can be served with herbal tea or alongside fresh berries. Store in an airtight container for up to a week, or freeze for longer storage. For the best results, chill the dough if it's too sticky before rolling.