Almond Shortbread Cookies (Low Carb)

I think the chocolate dip makes them look a bit more fancy.

6 tbsp butter (softened to room temperature)
½ cup Lakanto monk fruit sweetener
2 cups blanched almond flour
½ cup coconut flour
1 tsp vanilla extract

Optional Chocolate Glaze:
½ cup dark chocolate chips (I use Lily’s stevia sweetened chips)
2 tbsp coconut oil
Chopped nuts of choice

Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Using mixer, combine the monk fruit with the butter. Don’t over mix.
Continue to mix on low setting and add in vanilla.
Gradually add in the flours ½ cup at a time, scraping the sides of bowl with rubber spatula.

Pressed dough before baking

Makeshift double boiler

Press the dough together and drop rounded tablespoonfuls onto baking sheet. You will need to pack the dough into the cookie scoop to make it more dense.
Press down to 1/3 inch thick. Continue to clump the dough together.
Bake for approximately 12 minutes until golden around edges. Check after 10 minutes as baking times will vary. I found 11 minutes was best in my oven on the lower middle rack and 12 minutes was best on the upper middle rack.
Cookies will still look crumbly but allow to cool completely on baking plan.

To make chocolate glaze:
Melt chocolate and coconut oil in double boiler. If you don’t have a double boiler you can add water to a small saucepan and place a glass bowl on top of the pan to melt the chocolate.
Dip half of each cookie in the chocolate.
Top with chopped nuts.

About 20 cookies

Adapted from Wholesome Yum