Cookies & Bars
Shortbread Cookies (Dairy-Free)
Chilling the shaped dough log for at least an hour before slicing is what lets you cut clean, even rounds instead of the dough squishing and deforming under the knife.
Ingredients
- 1 cup dairy-free butter, softened
- 1/2 cup allulose
- 1 tsp vanilla extract
- 2.5 cups almond flour
- 1/4 cup coconut flour
- 1/4 tsp salt
Method
- 1
Cream dairy-free butter and allulose together until light and fluffy, then beat in vanilla.
- 2
Mix in almond flour, coconut flour, and salt until a soft dough forms.
- 3
Shape the dough into a log about 2 inches in diameter, wrap tightly in parchment paper, and chill at least 1 hour, ideally overnight — chilling the log firm like this is what lets you slice clean, even rounds with a knife; a soft, unchilled log just squishes and deforms under the blade instead of cutting cleanly.
- 4
Slice the chilled log into 1/4-inch rounds and arrange on a parchment-lined baking sheet.
- 5
Bake at 325°F for 14-16 minutes until the edges are just golden. Cool completely on the pan, as shortbread is fragile while warm.