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 |
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