Grain Free Shortbread Cookies
It's the holiday season and that means COOKIES!
More specifically.. SHORTBREAD COOKIES!
My Grandma Ruth always makes the best shortbread cookies and sends them to use every December.
My family literally eats at least a handful of cookies as a "serving" haha.
As I get older, I still eat all those christmas goodies but I look for alternatives to snack on too! Creating healthy new-old recipes is so much fun to me. That's why I made these grain free shortbread cookies. While I would be totally satisfied eating these cookies all December, I'll let you know in advance that I'll definitely be snacking on the glutinous and sugary traditional shortbread cookies too!
I'm not here to tell you tips and tricks on how to avoid the sugar laden foods over the holidays. Generic tips that you'll find online such as:
· Bring your own homemade healthy snacks to parties so you don't cave and eat junk food
· Eat lots of fiber so you don't crave sugar when you go out
· Focus on your goals and your health first. Don't be pressured to eat unhealthy food.
· Don't eat after 8pm.
While tose are good tips and tricks to keep you on a healthy eating track over the holidays, keep in mind that you can eat whatever you want.
Train your brain to be mindful of what you eat and eat in moderation.
Be mindful of how you feel after you eat something, whether it's a salad or a sugar cookie.
Be mindful of the ingredients in that food, and why you're choosing to eat that food. If that food is going to nourish you, or if you're eating it simply for the tradition of eating a shortbread cookie during the holiday season.
If you want to eat a shortbread cookie because it's what your grandma used to make for you every christmas, THEN EAT IT. Just don't eat the whole bag like I used to.
If you've never rolled dough in to a log before, it's super easy. Here's a step by step picture guide of how to do it:
Then cut and arrange on the tray! Super simple and this way you get uniform cookies.
1 C cassava flour
1/2 C almond flour
1/3 C + 1 tbsp butter
1/4 C maple syrup
1 tbsp vanilla extract
1/4 tsp himalayan salt
I LOVE maraschino cherries so I recommend those to make these cookies more festive!
Today I dipped them in chocolate, and sprinkled ground hazelnuts on top.
To make a dipping chocolate, simply melt 1/3 C dark chocolate chips on a double boiler and mix in 1-2 tbsp coconut oil. I also added 1 tsp of Botanica Hot Chocolate Reishi supplement to give it a little nutritional boost!
Whip the butter, salt and vanilla in a standup mixer for at at least 2 minutes until fully combined. WHIP IT GOOD.
Add in the remaining ingredients and whip until smooth, about 5-10 minutes.
Lay a piece of parchment paper down on the counter and transfer the dough on top. Roll into a tight log, about 2.5 inches wide. Put dough in freezer for 15 minutes to firm up.
Preheat oven to 350° and line a baking sheet with parchment paper.
Remove the dough from the freezer and unroll. With a sharp knife, make marks on the dough about 1.5 cm apart. Cut the cookies from the dough and arrange on a baking sheet.
Bake 10 minutes and let them cool completely on the tray.