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Shortbread Cookies Recipe
Try this holiday-friendly shortbread cookie recipe using cashew and coconut flours!
INGREDIENTS2 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 |
DIRECTIONSPlace 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 |
Try this malty, holiday-friendly shortbread cookie recipe using cashew and coconut flours!
Ingredients
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2 cups Navitas Organics Cashew Nuts
1 cup dried coconut
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2 Tbsp. Navitas Organics Maca Powder
1 tsp. vanilla
4 Tbsp. coconut oil, melted
2 Tbsp. maple syrup
Directions
Place cashews and coconut in the food processor and process into 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.
Add the melted coconut oil and pulse a few times to combine.
Add the maple syrup and process until the dough holds together when pinched.
Roll the dough out between two sheet of parchment and cut into desired shapes.
Place cookies in the refrigerator for 30 minutes, or until firm.