Shortbread Cookies

Shortbread Cookies

(lovely holiday treat, gluten free, egg free)


2 ½ C. Almond or Coconut Flour

¼ tsp. Sea Salt

¼ tsp. Baking Soda

1 ½ C. Walnuts/Almonds, Raw/Chopped/toasted

¼ C. Raw Honey

½ C. Ghee ( if no lactose or casein sensitivity, you can use unsalted butter)

1 T. Vanilla Extract


Preheat oven to 350 degrees.

Combine flour, salt, soda and toasted nuts.  In a small bowl, mix honey, butter and vanilla.  Mix all ingredients together.  Place dough in the center of parchment paper and form into a log that measures about a foot long.  Freeze log for an hour or overnight.  Then, slice the log into about 22-24 cookies. Place on parchment paper and baking sheet. Bake for 8-10 minutes until lightly golden.  Let cool for an hour so they firm up.  Enjoy with a lovely cup of tea or coffee.