Low Carb Shortbread Cookies

These cookies are delicious and yet quite HEALTHY as well! I use grain free flours in place of white refined flours, and use all natural granulated erythritol sweetener instead of white sugar. The result is a soft yet crunchy yummy shortbread cookie!

You might be able to use coconut oil or ghee in place of the grass fed butter. Be creative and play around with adding different toppings. I really like chocolate and crushed pecans!

INGREDIENTS: (Makes 12-16 large cookies)

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 2 Tbsp arrowroot or tapioca flour
• Heaping 1/2 cup granulated erythritol (I use Swerve or Anthony’s brand)
• 1 serving (20g) collagen protein powder (I use Vital Proteins brand)
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 tsp vanilla
• 1 whole pasture raised organic egg
• 1/3 cup (90g) grass fed butter: softened and slightly melted, but not completely liquid

DIRECTIONS:

• Pre heat the oven to 325F. In a large bowl, combine the egg, butter, vanilla and mix well with hand or stand mixer. Add the erythritol and mix again.
• In a separate smaller bowl, combine the dry ingredients and whisk together.
• Slowly add the dry ingredients to the wet ingredients, blending as you go until it is all mixed together. It should become a thick cookie dough batter.
• OPTIONAL: Chill for 10 minutes in the fridge.
• From here, lay out two large sheets of parchment paper. Place the dough on one sheet then cover with the other. Use a rolling pin and roll the dough out until it is about 1/4 to 1/2 inch thick.
• Use a cookie cutter or roll into balls and flatten until desired shape. I used the top of a mason jar to make evenly shaped cookies.
• Line a baking sheet with parchment paper. Place the cut out cookies evenly on the sheet.
• Once ready, bake at 325F for approximately 10-12 minutes. They will become slightly brown around the edges. Let them cool before transferring to a separate container.

Chocolate Drizzle: Melt approximately 1/4 to 1/3 cup dark chocolate chips (or your choice) with 1 tsp coconut oil. Drizzle over the cookies or you can dip half the cookie into the chocolate (think a black and white cookie). Then sprinkle with chopped pecans. Let them set in the fridge or freezer until serving.