This is one of my favorite cookies in my series of healthy holiday treats. It’s super easy to make and the flavors of all the different ingredients just seem to work together.

ALMOND VANILLA SHORTBREAD

Makes 8-10 shortbread

INGREDIENTS

85gr almonds
50gr coconut sugar
60gr almond butter or tahini (well-stirred tahini)
1 tsp vanilla extract
2 TBSP maple syrup

DIRECTIONS

1.In a blender or food processor, pulse the almonds until they form a fine powder. Transfer to a mixing bowl.
2.Add the coconut sugar to the bowl and give both ingredients a stir.
3.Add the almond butter (or tahini), maple syrup, and vanilla extract. Mix until a consistent dough forms.
4.Place the dough in a sealed container and chill in the fridge for at least 3 hours, preferably overnight.
5.When ready to bake, preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
6.Shape the dough into cookies and bake for 10 minutes.
7.Remove the baking tray from the oven and allow the cookies to cool completely.
Store in an airtight container.