Sugar Free Shortbread Cookies Recipe
Buttery melt-in-your-mouth Sugar Free Shortbread Cookies. Only 5 ingredients to make these easy naturally gluten free cookies. Dip in melted sugar free chocolate for more flavor!
Servings: 16 cookies
Ingredients
- ½ cup unsalted butter, softened to room temperature
- ½ cup powdered monk fruit sweetener
- 2 cups almond flour
- ¼ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside.
- In a large bowl, beat butter with powdered monk fruit sweetener until combined.
- Add in almond flour, salt, and vanilla extract. Beat until combined,
- Using a 2 Tablespoon cookie scoop, scoop the dough and place on prepared baking sheet about 2 inches apart.
- Flatten the cookie slightly with the palm of your hand, until it's about 1/4-inch thick.
- Bake cookies in the oven for 11-13 minutes, just until the edges brown slightly. Remove from the oven and cool on the baking sheet for a few minutes until you transfer to a cooling rack.
Notes
- I use Besti monk fruit from Amazon. You can swap out the monk fruit for Stevia if you prefer.
- Cookies will be soft when transferring them to a cooling rack. They will firm up once they are cooled completely.
- Using real butter and pure vanilla in this cookie creates a buttery cookie with rich vanilla flavor.
- Melt about 1/2 cup of Lily's dark chocolate chips to dip the cooled shortbread cookies, or drizzle it over the top.
- Store cookies in an airtight container at room temperature for up to one week. Or freeze cookies for up to three months in a freezer safe container.
Nutrition
Serving: 1cookie | Calories: 131kcal | Carbohydrates: 3g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 37mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Vitamin A: 177IU | Calcium: 31mg | Iron: 1mg
