Cranberry Walnut Shortbread Cookies
Author: 
Serves: 20
 
Ingredients
  • 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
Instructions
  1. Mix together almond flour and tapioca starch.
  2. Add honey and vanilla. Mix well.
  3. Add coconut oil and knead into the mixture until you enemy dispersed and you can fine crumbs.
  4. Add the egg to bind the whole mixture. If the dough is too dry then add in some more coconut oil.
  5. Mix in sliced chopped walnuts and cranberries.
  6. Shape dough into a long log. Wrap with clingfilm and freeze for 30 minutes.
  7. Preheat oven to 350F.
  8. Slice the cookies (around ¼" thick). Bake for 8-12 minutes until slightly hard.
Nutrition Information
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/