Shortbread cookies



Prep Time: 10 min
Cook Time: 12 min
Servings: 12-13 cookies


  • 1 cup almond flour
  • ½ cup coconut flour
  • ¼ cup gluten free flour – I used Bob’s Red Mill brand
  • ½ cup organic white sugar
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ¾ cup butter – NOT melted (you may substitute vegan butter)
  • 1-2 drops of orange essential oils (make sure they are food grade)


  1. Preheat oven 350 ° F. Line a baking sheet with parchment paper and set aside.
  2. Add all the ingredients into a food processor. Pulse until everything is combined. This should take about 2-3 minutes. The mixture should be crumbly not like a dough.
  3. Using a 1-inch ice-cream scooper, scoop out the mixture and place on the baking sheet.
  4. Use the back of a fork to flatten each cookie. Once vertically and once horizontally. Or you can use the bottom of a measuring cup to flatten.
  5. Bake for 12 minutes.
  6. Remove from the oven and allow to cool completely before serving.





Favourite Holiday Recipes - YOYOMAMA said: "[…] Gingerbread Granola by Karlene Karst Did you try Karlene’s delicious chocolate protein bites? It’s an awesome recipe she shared with YOYOMAMA and we are digging it. We are also digging this tasty gingerbread granola. The best part? You can make it up to two weeks in advance. Breakfast over the holidays has now been sorted! Get the recipe on Karlene’s website. […]".

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