These grain-free shortbread cookies are made with coconut flour and almond flour. Grass-fed butter and a chocolate glaze makes them melt in your mouth.
I’ve been busy experimenting in the kitchen to come up with some healthier Holiday treats as I don’t feel good about giving my friends and family calorie-laden baked goods that are full of wheat flour, unhealthy fats, and sugar.
Last Christmas, I had a bunch of peanuts I didn’t know what to do with, and someone suggesting making peanut brittle. I was turned off by the nasty ingredients such as corn syrup. It ended up not setting, so I didn’t give it to anyone. From then on, I vowed to only make treats with quality ingredients that are lower in sugar and gluten-free.
Over the last couple of weeks, some of my baking efforts have flopped–they’d probably be a good topic for Instagram Stories. But I’ve been having fun coming up with healthier versions of the things I used to eat in England, such as these shortbread cookies.
I grew up eating shortbread–I’m half Scottish and it originated there.
Shortbread originated in Scotland, with the first printed recipe, in 1736, from a Scotswoman named Mrs McLintock. Shortbread is widely associated with Christmas and Hogmanay festivities in Scotland, and the Scottish brand Walkers Shortbread is exported around the world. As a Scottish product, shortbread is sometimes packaged in a tartan design, such as Royal Stewart tartan.
One thing that has to be included in shortbread is butter, and lots of it, as it’s what makes it shortbread. Yes, butter is a healthy option–we need healthy fats. If you’re intolerant to dairy, you could try substituting ghee (clarified butter) instead. I recommend using Kerry Gold grass-fed butter.
I decided to combine coconut and almond flour for this shortbread recipe, because almond flour can be really heavy; coconut flour is lighter.
Shortbread isn’t traditionally glazed with chocolate, but I thought it added a little extra something. I like Lily’s chocolate chips sweetened with stevia.