Vanilla Almond Shortbread Cookies

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Recipe: Vanilla Almond Shortbread Cookies (makes about 12-15 cookies, depending on how big you make them)

2 cups almond flour

1/4 cup tapioca flour

1/4 tsp salt

1/4 tsp baking soda

1/4 cup coconut sugar

1/2 cup organic palm shortening (available at most grocers) or coconut oil

1 egg

1 TBSP pure vanilla extract

2 tsp pure almond extract

Preheat oven to 325 degrees and line a baking sheet with parchment paper.

In a separate bowl, melt palm shortening (or coconut oil). Stir in vanilla, egg and almond extracts. Add to dry ingredients and stir until combined. The dough will be a bit crumbly. Form into a ball and place between 2 pieces of parchment paper. Roll out to about 1/4″ thick and cut into desired shapes. *Note: If you’re short on time, or just don’t feel like rolling the cookies out, you can just form them individually by hand and flatten them. However, I think they taste better being rolled out flat…and they look prettier. =)

Place onto baking sheet and bake for 6-9 minutes. Mine took 8. Let cool on baking sheet for 2 minutes before removing to cool on a rack. Enjoy!
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  1. says

    I just found your website while searching for the next paleo recipe to try, and so far I gotta say I love it. I haven’t had a chance to get too deep into your posts yet, but I’m bookmarking you so I can read more and more and more! Thanks for writing.

  2. says

    Hi, I tried baking these last night and had the hardest time getting the dough to stick together. As in, cookie cutting was absolutely impossible! And when the cookies came out of the oven, they crumbled. The batter (and cookie crumbs) were delicious, so I’m loathe to write off the recipe. On further reflection, I realized that your recipe seems to be lacking a binding agent. I generally use eggs, flax or bananas for paleo quick breads. I see none of these elements in this recipe. And I can’t seem to figure out which of your ingredients acts as a binder.
    Can you help? Am I missing something? I followed the recipe to a T (using coconut oil instead of palm shortening) and orange essence instead of almond (personal preference). Like I said, the mix itself was absolutely scrumptious– the cookies just didn’t hold together. As my husband said, “These are the yummiest failed cookies I’ve ever tasted.”
    Anyway I had only used a part of the batter I’d mixed up for that failed batch so I decided to add some flaxseed and a bit of cashew milk as a binding agent. This batch worked MUCH better. Still a little crumbly, but at least they hold their shape.
    I can’t wait to hear from you. Do you bake these cookies regularly following your recipe above and get good results? Or did you forget to list an ingredient? Or am I just a terrible baker?
    *scratching head*

  3. says

    Sorry- just wanted to add that doh, tapioca is your binder. I used it as asked but my cookies just won’t hold together. Could it be the coconut oil substitution that’s throwing everything off? The dough sure feels very smooshy and crumbly.

    • radlandon says

      Hi, Geeta! I haven’t made these in a long time. I will try them again to see if they turn out as is. It’s quite possible I forgot to put an ingredient in since I do make mistakes! I’m sorry that yours didn’t turn out. =(

  4. Heidi says

    Same problem here! It was a crumbly mess. I added more coconut oil and a touch of almond milk but they still didn’t stay together well :(

    • radlandon says

      I’m so sorry! I will take the recipe down until I can figure out what the problem is. It may be that I forgot to put an egg on the list of ingredients?

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