EGG-FREE, NIGHTSHADE-FREE, VEGETARIAN
With just a few simple ingredients, these shortbread cookies are hard to beat. They’re slightly crisp on the outside and buttery soft in the center, and have the perfect amount of sweetness. If they stick around longer than a day or two, it’s likely because you were smart enough to hide them from the others. Well done.
Makes 6 servings (2 cookies per serving)
Prep time: 15 minutes
Cooking time: 10 minutes
1 cup almond flour
3 tablespoons ghee, at room temperature (not melted)
2 tablespoons pure maple syrup
½ teaspoon pure vanilla extract
⅛ teaspoon ground cinnamon
Pinch of sea salt
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, fold all the ingredients together until combined. Roll the dough into about twelve 1¼-inch balls and place them on the prepared baking sheet (see tip).
3. Gently flatten each cookie using a fork. Turn the fork perpendicular to the first indentation and lightly press down to create a crosshatch design.
4. Bake for 9 to 10 minutes, until the edges turn lightly golden brown. Remove the cookies from the baking sheet and let them cool completely on a wire rack before serving. Store in an airtight container at room temperature for up to 1 week.
Noelle’s tip: To make the dough easy to flatten, place it in the refrigerator for 30 minutes before rolling it into balls.