4-Ingredient Gluten-free & Low Carb Shortbread Cookies

By paulmartinjr

Ingredients

• 2 1/2 cups Almond flour
• 6 tbsp Butter (softened) *
• 1/2 cup Erythritol (or other granular sweetener of choice)**
• 1 tsp Vanilla extract

Details

Servings 1
Preparation time 10mins
Cooking time 10mins
Adapted from wholesomeyum.com

Preparation

Step 1

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.

Use a hand mixer or stand mixer to beat together the butter and erythritol, until it's fluffy and light in color.

Beat in the vanilla extract. Beat in the almond flour, 1/2 cup at a time. (The dough will be dense and a little crumbly, but should stick when pressed together.)

Scoop rounded tablespoonfuls of the dough onto the prepared cookie sheet. Flatten each cookie to about 1/3" thick. (You can make them thicker or thinner to your liking. Keep in mind they will not spread or thin out during baking, so make them as thin as you want them when done.)

Bake for about 12 minutes, until the edges are golden. Allow to cool completely in the pan before handling (cookies will harden as they cool).