These almond shortbread cookies are wonderfully quick to make and you only need 3 ingredients. Almond flour, coconut oil and erythritol (or your sugar substitute of choice).
In ketosis I find myself losing the urge for sweet things as a whole, but when you want to knock up a really fast and easy snack, these mini cookies hit the spot. They have a high fat content since they call for almond flour and coconut oil which leaves you quickly satiated.
I find that just a couple of these not only tide me over, but can fill that energy and hunger gap between my bulletproof coffee breakfast all the way through to dinner.
If you are following a keto diet you most likely have almond flour and coconut oil in the cupboard already and these cookies are ready from start to finish in less than 20 minutes.
This is also a great base recipe for the more adventurous. Maybe add some keto friendly chocolate chips? Some spices like cinnamon or ginger? You could even add some citrus peel or vanilla extract to take the flavour where you want to go.
They are great for all kinds of dietary requirements, not only keto. These cookies are Paleo-friendly, grain free, gluten free and vegan.
Of course, these almond shortbread cookies can be enjoyed by anyone, regardless of the diet they follow. If you don’t have a need to keep them sugar free, then you can just use granulated sugar instead of erythritol.
Enjoy your delicious cookie goodness!
For storage, place in an airtight container in the refrigerator for up to 2 weeks.