Description
Soft & buttery almond shortbread cookies packed with pistachios and coconut for a fun healthier paleo treat! Grain-free, Gluten-free, SCD-friendly, Refined-sugar-free, Dairy-free.
Ingredients
- 1 3/4 cup almond flour
- 1/2 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. salt
- 1 egg, 1 egg yolk
- 1/3 cup coconut oil, softened
- 1/4 cup honey
- 1 tsp. almond extract (can sub with vanilla extract if preferred)
- 1/3 cup chopped pistachios
- 1/2 cup unsweetened shredded. coconut
Instructions
- Preheat the oven to 350F and lightly grease a silicone mini donut mold with coconut oil spray. (If you don’t have the mini donut mold, a cookie sheet also works).
- Combine the almond flour, baking powder, cinnamon, nutmeg, and salt in a large mixing bowl and stir.
- Add in the egg, egg yolk, softened coconut oil, honey, & almond extract. Beat with an electric hand mixer until a thick cookie dough forms.
- Stir in the chopped pistachios and shredded coconut.
- Scoop out about half-tablespoon-sized balls of dough and press into the prepared silicone molds. If using a cookie sheet, form the balls of dough into circles and lightly press down to flatten slightly before baking.
- Bake for about 8-10 minutes, or until the edges are slightly golden-brown.
- Let cool for at least 5 minutes before removing from the molds.
- (Optional) Drizzle with my Paleo Caramel Sauce or melted paleo dark chocolate to finish.
- Category: something sweet
- Method: bake
Nutrition
- Serving Size: 1 cookie
- Calories: 50
- Sugar: 1.5
- Fat: 4
- Carbohydrates: 2
- Fiber: 0.5
- Protein: 2
Keywords: coconut, pistachio, healthy baking, easy cookie recipe, almond flour, almond flour shortbread, low carb cookies, refined-sugar-free, paleo recipe, paleo, grain-free, gluten-free, shortbread cookies, specific carbohydrate diet, gut health