Need a cookie fix? Drooling whenever you see someone else bit into that perfectly crispy on the outside, but soft on the inside cookie? Look no further, this shortbread cookie is not only satisfying, but can be made in different variations to suit you tastebud. Keep it plain, add some chocolate or nuts, or even chia seeds and lemon to fancy it up like the picture you see.
Ingredients:
- 1/4 cup butter, softened
- 3 tablespoons sugar substitute, monkfruit/erythritol
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 teaspoon salt
- 1 egg
Prep time: 5 minutes
Cook time: 10 minutes (oven)
Ready in: 15 minutes
Serving size: 9 cookies
Directions:
- Preheat oven to 400F
- Cream butter and sugar together
- Add in egg and mix
- Combine remaining dry ingredients
- Roll cookies into tablespoon size balls and flatten until about 1/2″ thick onto parchment paper
- Bake at 400F for 10 minutes. Note: Cookie will be less crumbly when it cools down.