Vegan Cashew Butter Paleo Shortbread
Servings
20 cookies (5cm diameter)
Cook Time
25 minutes (plus 30 minutes refrigerator time)
Servings
20 cookies (5cm diameter)
Cook Time
25 minutes (plus 30 minutes refrigerator time)
Ingredients
  • 1tbsp ground chia seeds(I like The Chia Co)
  • 3tbsp unsweetened almond milk(I like Plenish Cleanse)
  • 1.5cups almond flour
  • 1tsp vanilla powder
  • 1/4tsp bicarbonate of soda/ baking soda
  • Pinchof salt (if not in the cashew butter)
  • 1tsp – tbsp coconut honey(I like Coconut Merchant)
  • Option to use honey (if not vegan,) maple syrup or 3 tbsp erythritol or 1/10 tsp liquid stevia (Keto)
  • 3 tbsp cashew butter
  • 1tbsp melted coconut oil(I like Coconut Merchant)
Instructions
  1. Preheat the oven to 160C (fan assisted.) 180C / 350F.
  2. Blitz the chia seeds in a food processor or use ready ground. Add to a cup and mix with the almond milk. Place in the fridge for 10 minutes to thicken.
  3. Meanwhile, mix all the dry ingredients together in a bowl. Add the sweetener, cashew butter, coconut oil and soaked chia. Mix with your hands and shape into a dough ball. Place in the fridge for 30 minutes to firm up.
  4. Roll the dough between 2 sheets of baking paper until about 1/2 thick. Cut out small cookie shapes and place on a greaseproof lined baking tray. Shape the leftover dough into a ball and repeat the rolling and cutting until all the dough has been used up.
  5. Bake the Paleo Shortbread in the oven for 10 – 15 minutes until golden. Remove from the oven and allow to cool.