Those low carb shortbread cookies with almond flour are easy 5 ingredients healthy shortbread cookies perfect for the holidays. Naturally sweetened with 100% Sugar free crystal sweetener, grain free, vegan and gluten free: they will makes everyone happy.
Cover a baking sheet with parchment paper. Set aside.
Mix all of the ingredients together until it forms a cookie crumble - about 1 minute. You can use a stand mixer with a hook attachment or an electric mixer.
Gather the cookie crumble with your hands to form a cookie ball.
Refrigerate 10 minutes in a bowl.
Remove from the fridge, scoop 1 teaspoon of dough onto the prepared baking sheet leaving a thumb space between each cookie. You can also roll the dough in your hands and form balls. Then use a fork to slightly flatten the cookie.
Bake your shortbread cookies for 8 -11 minutes or until they start to be golden brown on the top.
Remove from the oven and cool down for 10 minutes on the baking sheet before transferring them to a cooling cookie rack to cool completely before decorating.
Add the sugar free chocolate and coconut oil into a saucepan.
Under medium heat, stir and melt the chocolate.
Use a scoop to drizzle a bit of chocolate on some (or all) cookies.
Store the cookies in a cookie jar up to 3 weeks.
Sugar options:any crystal sweetener can be used in this recipe. I used monk fruit erythritol blend or pure erythritol in my recipes.Vegan fat options: you can use dairy free margarine, Nuttelex with coconut oil - equivalent in US will be Earthbalance.