Grain-Free Vegan Shortbread

Grain-Free Vegan Shortbread

2 c. almond flour (Bob’s Redmill)
1/4 c. tapioca flour
1/4 tsp. sea salt
1/4 tsp. baking soda
1/4 c. raw honey

2 tsp. pure vanilla extract

2/3 c. coconut butter (Artisana or Nutiva Coconut Manna)
touch of water

Preheat oven to 350 degrees. 

Line cookie sheets with parchment paper.

Combine all ingredients, except for the water, in the food processor to create a dough-like consistency. If the dough seems too grainy, add a teeny tiny amount of water or melted coconut oil/butter (water is suggested) in order to make everything stick together.


Remove dough ball from the bowl and roll out between two sheets of parchment paper. 

Cut into your favorite little coin shapes.  

Bake at 350 degrees for 5-10 minutes.  
The thicker the dough, the longer the cookies will need to bake.  

BE CAREFUL!  Smaller, thinner cookies bake lightning fast.  
Begin watching the coins at around 4 minutes. 
Just as the edges begin to brown, remove from the oven to cool.  

Enjoy!

I’ll just say…Shortbread Perfection!