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Vegan Cashew Butter Paleo Shortbread

paleo shortbread, Modern Food Stories

It’s National Biscuit Day and what better way to celebrate than with these Vegan Cashew Butter Paleo Shortbread? These easy low carb biscuits are based on using  almond flour to get a delicious buttery taste without the use of dairy or grains. The hero ingredients has to be the cashew butter, adding a creamy richness which complements the vanilla perfectly.

Because these Paleo Shortbread cookies use chia seeds to bind they’re great for those who don’t tolerate eggs so well or if you’re vegan. They keep well for about 5 days in a Tupperware or feel free to freeze them if you prefer.

In the wise words of the cookie monster…

‘Sometimes me thinks what is a friend?

And then me thinks

A friend is the person to share the last cookie with.’

Who would you like to share your last cookie with? Because cookies and friends make life so much better, right guys? Jo x

Paleo shortbread, Modern food Stories
Vegan Cashew Butter Paleo Shortbread
Overview
Serves:
20 cookies (5cm diameter)
Difficulty: Easy
Cooking Time: 25 minutes (plus 30 minutes refrigerator time)
Ingredients
  • 1.5 cups almond flour
  • 1 tsp vanilla powder
  • 1/4 tsp bicarbonate of soda/ baking soda
  • 1 tbsp ground chia seeds (I like The Chia Co)
  • Pinch of salt (if not in the cashew butter)
  • 1 tbsp melted coconut oil (I like Coconut Merchant)
  • 3 tbsp unsweetened almond milk (I like Plenish Cleanse)
  • 1 tsp - 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)
Method
  • Preheat the oven to 160C (fan assisted.) 180C / 350F.
  • 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.
  • 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.
  • 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.
  • Bake the Paleo Shortbread in the oven for 10 - 15 minutes until golden. Remove from the oven and allow to cool.
Print Recipe
Overview
Serves:
20 cookies (5cm diameter)
Difficulty: Easy
Cooking Time: 25 minutes (plus 30 minutes refrigerator time)
Ingredients
  • 1.5 cups almond flour
  • 1 tsp vanilla powder
  • 1/4 tsp bicarbonate of soda/ baking soda
  • 1 tbsp ground chia seeds (I like The Chia Co)
  • Pinch of salt (if not in the cashew butter)
  • 1 tbsp melted coconut oil (I like Coconut Merchant)
  • 3 tbsp unsweetened almond milk (I like Plenish Cleanse)
  • 1 tsp - 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)
Method
  • Preheat the oven to 160C (fan assisted.) 180C / 350F.
  • 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.
  • 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.
  • 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.
  • Bake the Paleo Shortbread in the oven for 10 - 15 minutes until golden. Remove from the oven and allow to cool.
Print Recipe

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