Jam Filled Shortbread Cookies
These shortbread cookies are comforting, super soft and filled with sugar free jam
- 1/2 Cup Almond Flour
- 1/4 Cup Gluten-free Flour
- 1 Scoop WHEY Protein Vanilla Flavor
- 2 Tbsp Coconut Oil Melted
- 1 Tbsp Honey
- 1-2 Tbsp Water
- 1/8 Tsp Salt
- 1/4 Cup Sugar-Free Jam Flavor of choice
In a large bowl, stir together the flours, protein, and salt. Add in the melted coconut oil, honey and 1 tablespoon of water. Stir until a dough forms. If the dough is too dry, add another tablespoon of water.
Wrap dough in plastic and place it in the freezer for 10 minutes.
In the meantime, preheat oven to 350F and prepare a baking sheet with parchment paper.
Remove dough from the freezer and roll it out until it's about 1/8 inch thick. Use a glass to cut out round shapes and place them on the baking sheet.
Repeat until you have used all the dough. The dough should make about 12 cookies. Take a small cookie cutter (I used a star shape) and cut out the center in half of the cookies.
Bake cookies for 7-8 minutes. Let cool before spreading jam on half of the cookies and topping with the cut out cookies. Let it cool and enjoy!
Calories: 73kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Sodium: 30mg | Potassium: 24mg | Fiber: 1g | Sugar: 3g | Vitamin A: 50IU | Vitamin C: 0.6mg | Calcium: 21mg | Iron: 0.5mg