ALMOND COCONUT SHORTBREAD
 
 
Only 4 ingredients, gluten-free and so, so good. This cookie recipe is an absolute winner.
Little morsels of yumminess that are just the right richness and sweetness. That pinch of salt brings it all together to satiate cravings. You can use the dough for making pies and faux cheesecake as well. They freeze well too, so make a double batch for those times you want a yummy, crunchy treat and haven’t got any in the cookie jar. Yummy!
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•        Cookies or crust
•        Prep Time: 5 minutes, bake time 10-13
•        Yield:  12-14 Cookies
•        Vegan: Gluten, soy, corn, flour free
•        Oven: 325F (this has been lowered from 350F)

 
INGREDIENTS
 
2 cups almond meal
¼ cup maple syrup
¼ cup coconut oil, melted
Pinch sea salt
 
DIRECTIONS

1. Measure all the ingredients into a bowl and mix well to form a thick dough that sticks together. If it’s dry add additional melted coconut oil or water, 1 tbsp at a time mixing well until the dough forms into a ball and holds together.
2. Knead the dough a minute or so and roll into 1.5-inch balls placing on a parchment lined baking tray.
3. Press each round with a fork  to approximately 1/3 inch thickness and bake in a pre-heated oven at 325F for approximately 12 – 16 minutes or until as crispy as you desire. (The thickness of your cookies will impact the cooking time.)

TERI’S TIPS

• For a crispy cookie press out thinner and leave in the oven a few minutes longer. Watch carefully to avoid over-browning.
  
• Make this creation extra fancy by dipping one half of each baked and cooled cookie into melted chocolate. 

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