Almond Flour Shortbread Cookies

Ingredients

1 cup (112 g) blanched almond flour (not almond meal)
2 and 1/2 tablespoons (30 g) coconut sugar (see notes for keto)
2 tablespoons (30 mL) virgin coconut oil, melted
1 tablespoon (15 mL) water
1/8 teaspoon fine sea salt (optional/ adjustable)

Directions

Preheat oven to 350F (180C). Line a large 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 twelve 1-inch (2.5 cm) balls (I use my small cookie scoop). Space balls 2 inches apart on prepared baking sheet. Flatten to about 1 cm thickness (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.