Cranberry Walnut Shortbread Cookies
Author: Unconventional Cooks
Serves: 20
- 1.5 cups Almond Flour
- 2 tbsp Tapioca Starch
- ½ tsp Vanilla Extract
- ½ egg
- 2 tbsp Honey
- 3 tbsp Coconut Oil
- 2 tbsp Walnut, chopped
- 2 tbsp Cranberries, finely chopped
- Mix together almond flour and tapioca starch.
- Add honey and vanilla. Mix well.
- Add coconut oil and knead into the mixture until you enemy dispersed and you can fine crumbs.
- Add the egg to bind the whole mixture. If the dough is too dry then add in some more coconut oil.
- Mix in sliced chopped walnuts and cranberries.
- Shape dough into a long log. Wrap with clingfilm and freeze for 30 minutes.
- Preheat oven to 350F.
- Slice the cookies (around ¼" thick). Bake for 8-12 minutes until slightly hard.
Calories: 89 Fat: 7.1g Carbohydrates: 4.9g Protein: 2.1g
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2018/12/30/copycat-jenny-bakery-nut-cookies-gf-paleo-low-carb/
3.5.3251