A healthier twist on a fun, shortbread cookie, add sprinkles and some icing and they are the best!
Feb. 13, 2023
I've always loved a good sugar cookie or cutout cookie, and have always thought they are so fun to make. These Healthy Shortbread Cookies are so much healthier and better with more nutrient dense ingredients that will fill you up. I love this recipe, and think they are so fun to make! These cookies have a soft and chewy texture that just reminds me of a sugar cookie without the unwanted additives.
The texture is soft and chewy, just add your favorite sprinkles!
Healthy Shortbread Cookies
Gluten-Free & Refined Sugar Free
1 1/2 c Almond Flour-packed tightly
3 TBSP pure maple syrup
3 TBSP melted butter
1/2 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp baking powder
Pinch of salt
1 TBSP vanilla protein powder-I used this one
1 TBSP milk of choice-I used almond milk and a little heavy cream. Start slowly with the milk, you might not use the whole TBSP-if it’s too runny just add more protein powder
Dye-free sprinkles-I used this brand
Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
Add all your ingredients for the cookies into a bowl and mix into a ball.
Scoop out 1 tbsp worth of dough and form a small ball, place the dough on your cookie sheet.
Now flatten the cookie completely with a cup or a mason jar. You want to grease or butter the bottom of the cup or jar because it does stick easily to the cookie. But if it’s greased well then it should slip off the cookie.
Cook for 8-9 minutes until slightly brown on the edges but not too browned. If you under bake the cookies, it’s okay. They have a very light, chewy texture that I love.
When they come out of the oven let them cool for 10-15 minutes. Make the glaze while they are cooking, and then after they are cooled you can add the glaze to the cookies.
Add your dye free sprinkles and you are done! ENJOY!
YIELDS: 12 cookies