I was visiting my sister recently started blogging at Me Gusta Mantequilla. She made this great Crunchy Grain Free Paleo Walnut Shortbread recipe for a St. Patrick’s Day Party. She is a great baker from way back when she used to make cookies and cakes that were not grain free. She adapted this recipe from Elana’s Pantry.
Crunchy Grain Free Walnut Shortbread
Ingredients:
2 ½ cups blanched almond flour
¼ tsp sea salt
¼ tsp baking soda
1 cup walnuts, chopped
5 Tbsp honey or stevia liquid to taste
½ cup grass fed butter, softened or sustainable palm shortening
1 tablespoon almond extract (gluten free)
Directions:
In a large bowl combine almond flour, salt, baking soda and chopped walnuts
In a smaller bowl, mix together the fat and almond extract
Mix the wet ingredients with dry
Place dough in the center of a large piece of parchment paper and form into a large log approximately 2½ inches in diameter
Place in freezer for one hour, until firm, unwrap and cut into 1/4 inch thick slices
Preheat oven to 350 degrees
Place slices on a parchment lined baking sheet or silpat
Put in the oven until golden brown, 7-10 minutes
Let them cool for 10 minutes, if you can wait!
Enjoy!
Makes about 18-24 cookies (12 servings)
Nutrition Info: Calories: 286, Protein: 7.5 g , Total Fat : 25.2 g, Total Carbs: 11.2 g, Net Carbs: 8 g, Fiber:3.2 g (nutrition facts based on 12 servings)
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She also gives a great chart about how to interchange sweeteners for gaps/paleo and low carb diets.
This makes it easy use your choice of sweetener based on your diet.
She also has a great chart on measurements for successful egg substitution.
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She also includes the nutrition info about each recipe.
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Rebecca Mead says
These sound delicious. Do you know the carb count?
Caitlin Weeks says
It would just be the carbs from the nuts? So probably about 5 per cookie if you use stevia to cook them.
Dana says
Will have to try! I have not yet made the switch to almond flour or stevia yet though. Hopefully this will help push me in the right direction!
cTo says
Nice!! My mom gave me some gluten-free shortbread cookies in my Xmas stocking and I loved them, but since they were made with rice flour I didn’t want to make them a regular thing. But they made me realize that the dryness and subtle sweetness of shortbread works very well for a gluten-free cookie, and they went divinely with unsweetened tea. This looks like a wonderful higher-protein, rice-free alternative that I will love to try!
Deb says
Typo in the recipe, baking soda needs to be corrected to baking powder (the link is ok, it goes to the Amazon baking powder link.) Looks great, I can’t wait to try these!
Caitlin Weeks says
Thanks Deb I always get those confused…
Dre says
So is it baking powder or baking soda? The link goes to baking soda….
Caitlin Weeks says
Baking soda is what is better because I believe baking powder has corn starch.