1 minute read
Macadamia and Lemon Myrtle Shortbread Cookies
Recipe JULIE-ANNE OUTHWAITE
Paleo, Vegan, Gluten Free, Grain Free, Low G-I, Keto
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Ingredients:
2 cups ground almonds
1 cup arrowroot starch
½ cup coconut flour
2 tsp vanilla extract
½ tsp baking soda
¼ tsp salt
⅔ cup maple syrup
⅔ cup coconut oil
4 drops lemon myrtle oil
1 cup macadamias, chopped
1 dollop of love
NOTE: Maple syrup can be swapped with ¼ cup monk fruit powder or 2 tbsp stevia and increase coconut oil to 1 cup to keep dough consistency.
Method:
1. Combine all ingredients in a bowl and mix well to combine into a soft dough.
2. Wrap dough in plastic wrap or waxed paper to form a cylinder approximately 5cm diameter.
3. Place in the fridge for 30 minutes.
4. Preheat the oven to 160°C/325°F.
5. Peel off the wrap and slice into 1cm thick rounds.
6. Place the cookies onto a lined baking tray.
7. Press a fork into the tops to gently decorate.
8. Bake for 15-17 minutes, until golden brown.
9. Cool on a rack.
10. Enjoy.
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