Almond Shortbread
- 1 3/4 cup almond meal or ground raw almonds
- 1/4 cup coconut flour
- 1/2 tsp sea salt
- 1/4 cup raw honey
- 1 stick or 1/2 cup grass fed butter cold and cut into pieces
- 1 tsp vanilla extract
- *optional for healthy fatty acids, 1-2 Tbsp ground flaxseeds or flax meal
- Flaxseeds are indigestible whole; grind them for maximum absorption
- * optional 1/4 cup soy free dark chocolate chips
- Mix flours and salt
- Squish in butter until crumbly and consistent
- Add honey and vanilla extract
- If you want to, add chocolate chips (they are excellent with or without)
- Roll dough into a ball and place on parchment paper
- fold paper over sticky ball of dough and roll flat with rolling pin
- Cut with a sharp knife into long rectangles or roll into balls and flatten into cookie shape
- Place cookies on a cookie sheet and preheat oven to 350
- Bake for 10-12 minutes
- Best when cooled and dipped in whole milk
