Here’s a vegan adaptation of your Shortbread Cookies recipe, along with the updated nutritional information.
Vegan Shortbread Cookies
Ingredients:
- 3/4 cup granulated sweetener (e.g., erythritol or monk fruit sweetener)
- 1/4 cup vegan butter or coconut oil (softened)
- 2 tbsp ground flaxseed mixed with 6 tbsp water (flax eggs to replace 2 large eggs)
- 1 teaspoon vanilla extract
- 2 cups blanched almond flour
Instructions:
- Preheat Oven: Preheat your oven to 350°F (180°C). Line a large baking sheet with parchment paper.
- Mix Ingredients: In a large mixing bowl, add the softened vegan butter or coconut oil and granulated sweetener. Using a hand mixer, beat until creamy.
- Add Wet Ingredients: Add the vanilla extract and the flax egg mixture (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit for 5 minutes) to the butter and sweetener, beating until well combined.
- Incorporate Almond Flour: Gently fold in the almond flour until the mixture is combined and forms a dough.
- Shape Cookies: Using a large spoon or cookie scoop, form 12-15 balls of dough and place them on the lined baking sheet. Flatten each ball into a cookie shape and press down with a fork to create a crosshatch pattern.
- Bake: Bake for 17-20 minutes, or until the edges are beginning to turn golden. Remove from the oven and allow to cool completely on a wire rack.
Notes:
- Storage: Store cookies at room temperature in a sealed container for up to 4 weeks.
- Freezing: Freeze cookies in a ziplock bag for up to 6 months.
Nutritional Information (per cookie, assuming 15 cookies total):
- Calories: 137 kcal
- Carbohydrates: 4g
- Protein: 4g
- Fat: 12g
- Sodium: 46mg
- Potassium: 12mg
- Fiber: 2g
- Net Carbs: 2g
These values are estimates and can vary based on specific brands and ingredients used. For the most accurate nutritional information, you may want to use a nutrition calculator with your exact products. Enjoy your vegan shortbread cookies!