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May 18

Shortbread Style Cookies (low carb, low calorie, vegetarian, vegan & gluten free)

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These cookies are a yummy substitute for shortbread. They have the same great buttery taste with slightly crumbly texture. They are fairly crunchy which I like but you can soften them up a little by storing in a plastic container overnight if you prefer a softer cookie. They are really yummy with tea or coffee as a snack or dessert 😉

Ingredients:

*1 scoop vanilla casein protein powder
*1/4 cup almond flour/meal
*2 tablespoons coconut flour
*2 tablespoons stevia
*3-4 tablespoons erythritol (Truvia brand is easy to find if you are having trouble spotting this on shelves)
*1/4 cup extra virgin (unrefined) coconut oil
*1 tsp vanilla (I used butter vanilla)

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Preheat oven to 350.

Mix casein protein powder, almond flour, coconut flour, stevia, & 2 tablespoons of the erythritol in a small bowl.

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In another larger bowl mix the coconut oil & extract. Using a fork is the easiest way.

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Mix dry ingredients into coconut oil. You will need to press & mash it using the back of spoon to incorporate. It will be quite dry & crumbly. If you need to you can pop the bowl into the microwave for 10-15 seconds to melt coconut oil a little which might make it easier to combine. It should look like picture below when combined.

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Press mixture into an ungreased square pan using back of spoon. Sprinkle with 1 tablespoon of erythritol.

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Bake for 17-19 minutes or until light to medium brown. When it first comes out of oven sprinkle with a final tablespoon of erythritol (if desired). Allow to cool for 5 minutes then cut into 9 equal pieces. Allow to cool for several minutes (10-15) before removing from pan. Enjoy!

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Per cookie: 

95 calories

8.1 grams fat (it is all healthy fat from the almond flour & coconut oil)

1.9 grams carbs

0.9 grams fiber

3.6 grams protein

 

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