Cranberry Pistachio Shortbread Cookies

食材

1 ½ cups Almond Flour

3 tablespoons Maple Syrup

3 tablespoons Melted Coconut Oil

⅓ cup Pistachios finely chopped

⅓ cup Dried Cranberries finely chopped

Optional for flavors - pick one or all

½ teaspoon Almond Extract

½ teaspoon Vanilla Extract

¼ teaspoon Salt

步驟

Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper.

Start by chopping pistachios and dried cranberries into a very fine mixture. If too big, the cookie dough will get fragile in these spots, so take your time to chop everything small. Set aside.

In a medium-sized mixing bowl, add all the ingredients: almond flour, maple syrup, melted coconut oil, vanilla extract, almond extract, chopped mixture made above, and salt if desired.

Combine the ingredients with a spatula first, then I like to lightly oil my hands with mild-flavored oil, and squeeze the dough to bring the ingredients together, and form a cookie dough ball. If too wet, you can add more almond flour. If dry and crumbly, add a little more maple syrup.

Now you have two options. Fast option: roll 1 1/2 tablespoons of cookie dough into a ball, place it on the prepared baking sheet, leaving one inch between each cookie. Flatten the top with the palm of your hand. They won't spread as they keep the shape you give them.

Comment "😍" if you want to try this!