Shortbread Cookies

Prep time: 45 mins

Cook time: 12 mins

Total time: 57 mins

Serves: 22 cookies (approx), depending on cookie cutter size

Ingredients

1¼ cup coconut flour
¼ cup cassava flour
1 cup coconut oil, melted and room temperature
½ cup maple syrup
1 tablespoon maple sugar
2 teaspoons vanilla (or more, depending on preference. I've done up to 4 teaspoons)
¼ teaspoon sea salt
½ teaspoon baking soda
1 teaspoon apple cider vinegar

Instructions

Preheat oven to 325 degrees F.
Mix melted coconut oil, maple syrup and maple sugar and set aside.
Mix all dry ingredients adding baking soda last followed by the apple cider vinegar.
Mix wet and dry ingredients well to form your dough.
Wrap dough in plastic wrap or parchment and place in fridge for 20 to 30 minutes.
Take dough out to knead and roll out into a “sheet” about ½-inch thick.
Take cookie cutter(s) of choice to cut out your cookies (I used cookie cutters about 4-inch square).
Place on a baking sheet lined with parchment paper.
Bake at 325 degrees F for 10 to 12 minutes.
Carefully place on a cooling rack and allow to cool for 30 minutes. Enjoy!

Recipe by Autoimmune Wellness at https://autoimmunewellness.com/shortbread-cookies/