Paleo Whipped Gluten Free Shortbread Cookies

Name: Paleo Whipped Gluten Free Shortbread Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 24 serving
Ingredients: 5 tablespoons Monkfruit sweetener; 1/2 cup ghee at room temperature; 2 1/2 teaspoons pure almond extract; 1 teaspoon pure vanilla extract; 3/4 cup almond flour 73 grams; 1/2 cup tapioca starch plus 1 tablespoon; Pinch of salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
24
Calories
63 kcal
Course
Dessert

Paleo Whipped Gluten Free Shortbread Cookies

Xochitl Lang

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Low carb shortbread cookies let you enjoy holiday cookies with less guilt! They’re so good with a cup of coffee or tea.

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Ingredients

Servings

5 tablespoons Monkfruit sweetener
1/2 cup ghee at room temperature the consistency of softened butter
2 1/2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
3/4 cup almond flour 73 grams
1/2 cup tapioca starch plus 1 tablespoon 73 grams
Pinch of salt

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Instructions

Preheat your oven to 350°F and line 2 cookie sheets with parchment paper or silpats.
Place the monkfruit into a SMALL food processor (mine is 3 cups) and process for about 3-4 minutes until fine and the consistency of powdered sugar.
Add the monkfruit, along with the Ghee and both extracts into a large bowl. Using an electric hand mixer, beat on high speed until very pale yellow in color, about 3 minutes.
Add in the flour, starch and salt and beat again for another 3 minutes, stopping to scrape the sides as needed.
Scoop into a piping back and pipe onto the prepared cookie sheet in ¾-inch-high mounds. These do spread a lot so leave room between them – I put 16 on one cookie sheet. Do not press them down.
Bake until the edges JUST begin to turn golden brown, about 11-13 minutes. If you can’t fit both sheets in at once, leave the other sheet out at room temperature until the first batch of cookies are done.
Once cooked, cool on the pan for 10 minutes. Then, gently transfer to a wire rack to cool COMPLETELY

Notes

I have also tried this with normal butter too, and it works great! Or, vegan butter for vegan alternative. As with all gluten free baking, please weigh your flour to ensure accurate results. I have also done this with cornstarch. However, 73g is only about 1/2 cup. Again, please weigh.

Nutrition Information

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Serving 1g Calories 63kcal (3%) Carbohydrates 6g (2%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 2g (10%) Polyunsaturated Fat 0.1g Monounsaturated Fat 1g Cholesterol 10mg (3%) Sodium 0.1mg (0%) Potassium 1mg (0%) Fiber 0.4g (2%) Sugar 0.2g (0%) Calcium 7mg (1%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 63 kcal

% Daily Value*

Serving	1g
Calories	63kcal	3%
Carbohydrates	6g	2%
Protein	1g	2%
Fat	5g	8%
Saturated Fat	2g	10%
Polyunsaturated Fat	0.1g	1%
Monounsaturated Fat	1g	5%
Cholesterol	10mg	3%
Sodium	0.1mg	0%
Potassium	1mg	0%
Fiber	0.4g	2%
Sugar	0.2g	0%
Calcium	7mg	1%
Iron	0.2mg	1%