Make-Ahead 3-Ingredient Paleo Shortbread
These Make-Ahead 3-Ingredient Paleo Shortbread cookies are buttery, melt-in-your-mouth, and incredibly easy to prepare. Perfect for a guilt-free snack anytime!
Servings: 12 servings
Ingredients
Main Ingredients
- 2 1/2 cups superfine almond flour the base of your shortbread, providing a lovely nutty flavor and texture
- 1/3 cup coconut oil melted, a healthy fat that adds richness and moisture
- 1/2 cup pure maple syrup a natural sweetener that enhances the flavor profile
- 1 pinch sea salt to balance the sweetness and elevate the flavor
- 1 tsp pure vanilla extract adds depth and warmth
- 1/2 tsp ground cinnamon for a hint of spice
- 2 tsp lemon zest or orange zest for a refreshing citrus note
Instructions
Preparation
- Gather all your ingredients and equipment. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the superfine almond flour, ground cinnamon, and sea salt. Stir until well blended.
- In a separate bowl, whisk together the melted coconut oil, pure maple syrup, and vanilla extract. Ensure everything is combined smoothly.
- Pour the wet ingredients into the dry mixture, along with the lemon or orange zest. Mix well until a dough forms. If the dough is too crumbly, you can add a little more melted coconut oil.
- Using your hands, form the dough into a disc shape. Optionally, roll out the dough between two sheets of parchment paper to about 1/4 inch thick. Cut into desired shapes using a cookie cutter, or simply slice into squares.
- Place the shapes on the prepared baking sheet and bake in the preheated oven for about 12-15 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Make-Ahead 3-Ingredient Paleo Shortbread with a warm beverage or as a quick snack!
Equipment
- Mixing Bowls
- Measuring Cups and Spoons
- Baking Sheet
- Parchment Paper
- Rolling Pin
- Cookie cutter (optional)
Notes
- Measure almond flour accurately for the best texture.
- Let the dough rest a few minutes to help with shaping and consistency.
- Try different citrus zests to find your favorite flavor combination.
- Dip cooled cookies in dark chocolate for a decadent twist.
- Store cooled cookies in an airtight container at room temperature for up to a week or freeze for up to three months.