Cardamom Orange Paleo Shortbread Cookies
The most unique and delicious shortbread recipe you'll ever make!
Servings: 15 cookies
Calories: 172kcal
Ingredients
- 2 cups almond flour
- 1/3 cup Coconut Sugar
- ½ tsp baking soda
- ½ tsp ground cardamom
- ¼ tsp sea salt
- 1/3 cup coconut oil melted and cooled
- 1 tsp pure vanilla extract
- Zest of 1 navel orange about 2 to 3 tsp
- 1 Tbsp fresh orange juice
Chocolate Coating (Chocolate Chip Option):
- 1 cup dark chocolate chips
- 2 Tbsp coconut oil or butter
- ¼ tsp ground cardamom
- 1/2 tsp pure orange extract optional
Chocolate Coating (Paleo Option):
- 2/3 cup unsweetened cocoa powder or raw cacao powder
- 1/3 cup coconut oil melted
- 1/3 cup pure maple syrup or liquid sweetener of choice
- ¼ tsp ground cardamom
- 1/2 tsp pure orange extract optional
Instructions
- Stir together all of the ingredients for the shortbread cookies in a mixing bowl until well combined and a thick, sticky dough forms. Use your hands to form a cylinder out of the cookie dough and wrap in plastic wrap. Refrigerate at least two hours, until dough hardens.
- Preheat the oven to 350 degrees F and lightly spray a large baking sheet with cooking oil. Remove the plastic wrap from the shortbread dough and place on a cutting board. Use a sharp knife to cut dough into 1/4-inch to 1/2-inch thick rounds. Place dough rounds on the prepared baking sheet and bake 12 to 15 minutes, until cookies are golden-brown around the edges.
- Remove cookies from the oven and allow them to sit untouched at least 15 minutes - this process ensures the cookies will set up and hold together (If you don't allow cookies to cool, they will fall apart).
- While cookies are cooling, prepare the chocolate coating (use either recipe depending on your dietary restrictions). Add the ingredients for the chocolate coating to a small skillet and heat to medium, stirring frequently, until chocolate chips have melted completely. (Note: if you choose to prepare the paleo chocolate coating, allow the mixture to cool 5 to 10 minutes, stirring every couple minutes, until mixture thickens.). Use a spoon to drizzle chocolate over 1/2 the surface of each cookie. Place bake on the cookie sheet until chocolate has hardened. Enjoy!
Notes
*You can use vegan chocolate chips to keep the recipe dairy-free.
Nutrition
Serving: 1Cookie | Calories: 172kcal | Carbohydrates: 16g | Protein: 3g | Fat: 12g | Fiber: 2g | Sugar: 12g