DIARY OF A CHEF AT HOME
a collection of holistic nutrition tips & tricks, plus many of Food on the Table's favourite recipes
Happy National Cookie Day! In honour of this special day and because it's December I decided to make shortbread cookies, which are hands down my all-time favourite cookie. I usually only eat them around this time of year when they seem to be everywhere. At every potluck, every holiday party, at the markets, Everywhere. Maple, chocolate dipped, orange, cranberry, lemon, you name it. Those delicious, buttery, sweet, but not too sweet, rich, yummy morsels of goodness really do make me happy.
As much as I love these little nuggets of heaven, it is within my nature to take beloved dishes and make them healthier (where and whenever possible!). Although shortbread cookies generally have very few ingredients, processed flour is one that I do my best to avoid. My body feels happier without it, especially the highly processed stuff. I also avoid processed and even natural sugars most of the time, however, I still like my sweets so I tend to use sweeteners that don't raise my blood sugar levels like stevia or erythritol (which is essentially fermented sugar). In this recipe I used a granulated erythritol but go ahead and use your favourite sweetener.
These little cookies have a a very unique flavour with citrus and floral notes from the fresh lemon juice & rind and dried lavender flowers. Yum. The perfect accompaniment to a warm mug of tea. They're not quite as dense as a traditionally made flour shortbread cookie but honestly, I doubt anyone will suspect they aren't the real deal...because they ARE!! They really are tasty!
Once I mixed all the ingredients together I rolled it up into a cigar-like shape in a piece of plastic wrap and refrigerated it for about 30 minutes. This solidifies the texture making it easier to slice into. Not a necessary step but a helpful one. Spread your parchment paper on your baking tray, add the cookies, bake, cool for 5 minutes, Eat. Repeat last step until they're all gone :) I hope you enjoy these cookies as much as I do!
1 cup butter, soft
1 teaspoon vanilla extract
1/4 cup lemon juice
2 teaspoons lemon rind, zested
2 1/2 cups almond flour
2 tablespoons coconut flour
6 - 8 tablespoons natural sweetener (I used granulated swerve)
1/4 teaspoon unrefined salt
1 tablespoon dried lavender flower petals
One of my great joys in life is cooking! As a Registered Holistic Nutritionist (RHN) & food lover I continue to explore the balance between healthy, traditional food preparation and tasty dishes.
Check out my new COOKBOOK! Planting Seeds of Nourishment with over 40 whole-foods based recipes and tons of nutrition info!