I’m guessing my Grandma would not approve of this recipe. As a true lover of shortbread, she would be the first to point out that this recipe does not have flour in it and, most importantly, is missing butter. Not to mention that she was loyal to plain, classic shortbread… not weird Millennial versions with cacao nibs, lavender and cardamom.
So let this serve a disclaimer- this is not traditional shortbread. It is, however, delicious. Barely sweetened, crumbly, with fragrant lavender and bitter cacao nibs… perfect with tea.
My Grandma wouldn’t call them shortbread but I’m sure she’d still eat one when I wasn’t looking.
- 2 cups almond meal
- 1/3 cup cacao nibs
- 0.5 teaspoon baking soda
- 1 tablespoon dried lavender
- 1 teaspoon ground cardamom
- Pinch salt
- 0.25 cup honey (or maple syrup if vegan)
- 0.5 cup coconut oil, melted and cooled
- 1 teaspoon vanilla extract
- 0.25 cup coconut sugar
- In a large bowl whisk together almond meal, cacao nibs, baking soda, lavender and salt.
- In a small bowl, whisk together honey, coconut oil and vanilla.
- Add wet ingredients to dry ingredients and stir until combined.
- Form dough into logs and wrap in parchment paper or plastic wrap. Set in fridge overnight.*
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Remove logs from fridge and slice into half inch thick slices. Place on baking sheet an inch apart (use hands to smoosh around and reform if you don’t have a perfect slice).
- Sprinkle cookies with coconut sugar and bake for 12 minutes. Let cool completely. Store in air tight container.
*I chilled my dough overnight but 30 minutes in the freezer or two hours in the fridge would probably do the trick.
Inspired by WillFrolicForFood