Description
Soft, buttery shortbread cookies filled with pistachios and strawberries for the Specific Carbohydrate Diet! Paleo, Grain-free, Gluten-free, Refined-sugar-free, Dairy-free.
Ingredients
- 1 3/4 cups almond flour
- 1/4 cup coconut flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 egg
- 1/3 cup softened coconut oil
- 1/4 cup honey
- 1/2 tsp. vanilla
- 1/4 cup freeze-dried strawberries, crushed
- 1/4 cup shelled pistachios, chopped
Instructions
- Preheat the oven to 350F. Place a sheet of parchment paper over a cookie sheet and set aside.
- In a large mixing bowl combine the almond flour, coconut flour, baking powder, and salt. Stir well.
- Add in the egg, softened coconut oil, honey, and vanilla. Mix well until a thick cookie dough forms and stir in the pistachios and crushed freeze-dried strawberries. Chill for at least 30 minutes in the refrigerator.
- Using a tablespoon, scoop out the dough on to the cookie sheet lined with parchment paper. Roll each ball of dough lightly between the palms of your hands to smooth. Lightly press each one to flatten (they mostly retain their shape & size while baking).
- Bake for 7-10 minutes or until the bottoms of the cookies are slightly golden-brown.
- Category: something sweet
- Method: bake
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 5
- Fat: 12
- Carbohydrates: 8
- Fiber: 2
- Protein: 4
Keywords: specific carbohydrate diet, paleo, low carb, refined-sugar-free, healthy dessert, grain-free, almond flour, healthy cookies, summer dessert, SCD recipe, gut health