Melt in your mouth deliciousness…

Hey friends,

It’s 10:30 pm and everyone is in bed. I should be writing.

Should be.

But instead, I’m distracting myself with thoughts of buttery goodness melting in my mouth. Full confession: I cooked and ate an entire batch of these cookies today. By myself. Maybe I’m on the internet sharing this recipe as a cathartic exercise. I’m struggling with guilt over the fact that I didn’t share a single bite.


Not even when my 3-year old gazed up at me, his baby blue eyes twinkling and his sweet little voice asking, “Cookie, Mommy?”

Nope. I shoved that cookie in my mouth and told him there were no more cookies left.

So, I’m going to share my amazing Almond Flour Shortbread Cookie recipe with you and hope it eases my conscience.

Note: I made the cookies in the picture with homemade almond flour. If you use store-bought almond flour they will turn out quite a bit prettier. But who is worrying about aesthetics when the desperate need for sweets has overtaken you?

Low-Carb & HCG Friendly Almond Flour Shortbread Cookies

Preheat oven to 350 degrees. As you can see, I bake my cookies on parchment paper. (Parchment NOT wax. For some reason anything made with almond flour works SO MUCH BETTER on parchment.) I’ve baked on a regular cookie sheet or on a cooking stone. Adjust baking time according to which you prefer using. (8-10 min for sheet / 9-12 min for stone)

Disclaimer: I am not someone who likes instructions. So, I often tweak the recipe. I’m giving you the closest representation to what I actually do, please feel free to play around with it yourself.

1/4 cup of softened butter
1 cup of almond flour or 1 cup almond meal (Each deliver a slightly different taste but both are delicious!)
1/4 to 1/3 cup baking Splenda (Measure depending how sweet you like it…I like it sweet. Come on, we low-carbers need a little sweet in our lives.)
1 tsp vanilla extract (Don’t do imitation. Just don’t. Please. It hurts my heart to even think people use imitation vanilla.)

Cream butter, Splenda, and vanilla. Add in almond flour/meal. Mix well. Depending on how pretty you want your cookies you can go one of two ways here:

  1. Roll into a log and cut off 12 slices to place on cookie sheet. Press down with your fork (like you do with PB cookies) adding a bit more Splenda when you indent the cookie with your fork.
  2. Or, simply scoop 12 spoonfuls of cookie dough onto the cookie sheet and shove those babies in the oven!

Watch for the cookies to brown. Some ovens bake faster than others. When finished slide parchment paper with cookies on it off of the sheet and onto a cooler surface. Let cool! They will crumble if you don’t let them cool. Wait as patiently as you can. Then ENJOY!

Check back Thursday for how to make homemade almond flour. Necessity is the mother of invention, right? Well, our cupboards are bare and I’m not making an Aldi’s trip until tomorrow…now I know how to make almond flour. See you then!

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