Almond Flour Shortbread Cookies

https://glutenfree-bread.com/

Ingredients:

Name	Metric	US
Blanched Almond Flour	100 gr	1 cup
Blanched Almond Flour is usually preferred over unblanched flour because the skin has been removed and so it does not have the speckles in the color. It creates a smoother batter texture and a brighter color for bread.
Sugar	30 gr	2 tablespoons
Other options, Coconut Sugar, Maple Syrop and Honey
Virgin Coconut Oil, melted	30 ml	2 tablespoons
If not vegan you can use Butter.
Water	15 ml	1 tablespoon
Salt	3 gr	1/2 teaspoon

Optional Ingredients :

3 gr / 1/2 tsp Cinnamon

Equipment:

Baking Sheet

Steps:

Step 1

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

Step 2

In a medium bowl, combine the Almond Flour (112 gr), Sugar (30 gr), melted Coconut Oil (30 ml), Water (15 ml), and Salt. Stir until well combined, ensuring there are no lumps.

Step 3

Scoop the dough into 1-inch (2.5 cm) balls . Space the balls about 2 inches apart on the prepared baking sheet. Flatten each ball to about 1 cm thick using a fork or your fingertips.

Step 4

Bake in the preheated oven for 12 minutes, or until the cookies are golden. They may seem soft when hot, but they will firm up as they cool.

Step 5

Allow the cookies to cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.