They may look simple and unassuming. Some might say plain. But shortbread cookies done right are a buttery masterpiece. Enjoy a guiltless pleasure with this Paleo shortbread cookies recipe.
What’s In Your Shortbread Cookie?
For you cheaters out there trying to claim that the sleeve of shortbread cookies in your desk is OK to eat because it’s low fat and not chocolate, I see you.
And I don’t buy it.
Packaged shortbread cookies contain a whole lot of non-Paleo ingredients, such as white flour, sugar, high-fructose corn syrup, and corn flour (apparently that’s a thing).
Whether or not they’ve finagled the product to be low-calorie, low-fat, or “free” of trans fat, these engineered shortbread cookies don’t contain natural, nutritious foods your body craves.
You’re better off baking your own cookie, so you can control the ingredients.
How to Make the Best-Ever Paleo Shortbread Cookies
First off, we’re going to ditch the super processed enriched white flour. Gone. Poof. Almond flour is a fine substitute, offering a bit of healthy fat and density.
The baking powder, egg, and vanilla extract you might find in traditional cookie recipes is fine for Paleo too, so I added those.
The next hurdle is butter. You simply can’t make a good shortbread cookie without butter, but I have a workaround for that — ghee.
Ghee is clarified butter, and even many folks with sensitivity to dairy tolerate ghee quite well. It also has an intense butter flavor that makes these cookies taste wicked good.
Finally, instead of regular white sugar, you can use coconut sugar.
What’s The Deal With Coconut Sugar?
You might wonder why coconut sugar is any better than regular sugar. I prefer to use it for Paleo because it has more minerals than traditional sugar.
Coconut sugar gives you more iron, zinc, calcium, and potassium than alternatives. That said, it’s still not something you want to eat a lot of.
That’s because coconut sugar could raise your blood sugar more than you’d like, and there are a great many foods that are a lot more nutrient dense.
That is to say, don’t be eating coconut sugar at the expense of your veggies!
Everyone’s path to Paleo is unique. Some hear about it from a trusted friend or nutritionist, while others learn about it online or on TV.
There’s a wealth of information out there, which isn’t always helpful. Different sources have different opinions about just about everything, which only complicates matters when you’re trying to learn.
In a medium bowl, combine the almond flour, coconut sugar and baking powder. In a separate small bowl, whisk to combine the egg with the melted (and cooled) ghee and the vanilla extract. Add the egg mixture to the almond flour mixture. Use a wooden spoon to combine the wet and dry mixtures until it comes together to form a cookie dough.
Use a tablespoon to scoop up portion the dough into 8 equal-sized dough balls (approximately 0.9oz [25g] each in weight). Place the dough balls onto a baking tray lined with parchment paper and gently flatten each to form a cookie shape. Use a fork to gently press into the tops of the cookies to create a decorative design.
Place the baking tray into the oven and bake for 10 to 12 minutes, rotating the tray after 8 minutes. Remove the baking tray from the oven and let the cookies cool completely before serving.
Store any leftover cookies in an airtight container.
All nutritional data are estimated and based on per serving amounts.