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