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Shortbread Cookies Recipe

Try this holiday-friendly shortbread cookie recipe using cashew and coconut flours!

INGREDIENTS

2 cups Navitas Organics Whole Cashew Nuts, unsoaked

4 Tbsp Lucuma Powder

1 cup dried Coconut

1 tsp Vanilla

4 Tbsp melted Coconut Oil

2 Tbsp Maple Syrup

DIRECTIONS

Place Cashews in food processor fitted with S blade and process into fine powder. Empty food processor and then grind coconut into a fine powder.

Place ground Cashews back into the food processor, and add vanilla and lucuma. Grind until it is all mixed and like a fine powder.

Melt coconut oil, add to mixture and lightly process until all mixed.

If too dry, add maple syrup one tablespoon at a time until it is the right consistency to hold together and roll out, cut into shapes and decorate.

Will store in the freezer for up to 3 months.

Submitted by Chris Gay