Yields1 Serving
 3 cups almond flour
 ¾ cup arrowroot powder
 ½ cup Powdered Cashew Butter blended
  cup maple syrup
  tsp sea salt
 ½ tsp vanilla
1

Preheat oven to 350 degrees.

2

Using a stand mixer combine almond flour, arrowroot powder, and sea salt.

3

While mixing, slowly add maple syrup and vanilla.

4

Add palm shortening one tablespoon at a time, allowing flour mixture to be incorporated before adding the next. The mixture will continue to thicken and soon form into a ball.

5

Remove ball from mixing bowl and place between two pieces of parchment paper Roll flat.

6

Cut cookies into shares or rectangle squares using a fork to add little indentations as pictured.

7

Place on a parchment-lined baking sheet and bake for 10-14 minutes or until golden brown.

8

Allow to cool slightly. Remove from tray and put o cooling rack to cool. Enjoy!

Ingredients

 3 cups almond flour
 ¾ cup arrowroot powder
 ½ cup Powdered Cashew Butter blended
  cup maple syrup
  tsp sea salt
 ½ tsp vanilla

Directions

1

Preheat oven to 350 degrees.

2

Using a stand mixer combine almond flour, arrowroot powder, and sea salt.

3

While mixing, slowly add maple syrup and vanilla.

4

Add palm shortening one tablespoon at a time, allowing flour mixture to be incorporated before adding the next. The mixture will continue to thicken and soon form into a ball.

5

Remove ball from mixing bowl and place between two pieces of parchment paper Roll flat.

6

Cut cookies into shares or rectangle squares using a fork to add little indentations as pictured.

7

Place on a parchment-lined baking sheet and bake for 10-14 minutes or until golden brown.

8

Allow to cool slightly. Remove from tray and put o cooling rack to cool. Enjoy!

Shortbread Cookies-Gluten Free