School begins next Monday, so I am preparing, filling the cooler with snappy and simple choices I can add to snacks.
They are absurdly simple, and practically idiot proof, as well. Just combine 1 cup of whitened almond flour (not almond feast), 2 and 1/2 tablespoons coconut sugar (or a keto substitute), and 2 tablespoons softened coconut oil, in addition to 1 tablespoon water and a touch of salt.
You read accurately: this shortbread treat batter is made with MELTED coconut oil. No electric blender required. A bowl, a spoon, and around 30 seconds of blending are altogether that you requirement for the planning.
Essentially fold the batter into balls, place on a material paper-lined heating sheet, and straighten midway. I picked a fork for my leveling, however a treat stamp, the level base of an estimating cup, or fingertips will likewise work.
- 1 cup blanched almond flour (not almond meal)
- 2 and 1/2 tablespoons coconut sugar (see notes for keto)
- 2 tablespoons virgin coconut oil, melted
- 1 tablespoon water
- 1/8 teaspoon fine sea salt
- Preheat oven to 350F (175C). Line a baking sheet with parchment paper.
- In a medium bowl, combine all of the ingredients, stirring to combine (be sure to break up any lumps in the flour and/or sugar).
- Shape dough into 12 1-inch (2.5 cm) balls. Space balls 2 inches apart on prepared baking sheet. Flatten halfway (e.g., with a fork, I chose a fork, cookie stamp, the flat bottom of a measuring cup, or fingertips).
- Bake in the preheated oven for 10 to 12 minutes until golden (the cookies will seem somewhat soft while hot; they will firm up as they cool).
- Remove from oven and cool on sheet for 10 minutes. Transfer to a wire cooling rack and cool completely.
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