I created this simple shortbread cookie recipe in honor of Valentine’s Day 2014. It’s only slightly different from my usual firm and crispy shortbread cookies where refined, white sugar and flour are used instead. However, this Oat and Almond Shortbread recipe is much healthier and low carb as a sugar free sweetener is incorporated into the batter.
So, because oat and almond flour are the star players in this cookie dough recipe, the texture of the cookies are softer and with a much lighter chew. However, trust me when I tell you that these sugar free cookies are still super tasty, and you can definitely feel good about eating them, as there are fewer calories to worry about, and they are also less likely to spike your blood sugar—giving you a rush while making you feel hungrier—before causing you to crash like a ton of bricks.
I call these my “Valentine” cookies as they are decorated for the purpose of this special day to reflect hearts full of love for your significant other. So, with or without the cut-out heart shapes or tiny heart sprinkles, these are absolutely delightful shortbread cookies to enjoy at any time of the year.
So, yes, this recipe is set apart in recognition of Valentine Day where love and romance are observed and celebrated on America’s calendar annually every February 14th. Anyway, I hope you will bake them from the heart and enjoy them with the ones you love or that very special someone. 😉
LOW CARB OAT AND ALMOND
SHORTBREAD VALENTINE COOKIES
Low Carb Oat and Almond Shortbread Valentine Cookies
A sweet Valentine's Day treat to share with the one you love. It is made from the heart with oat and almond flours and a sugar free sweetener making this a low carb but still yummy dessert of soft and light textured shortbread cookies.
Ingredients
- 1 cup Oat Flour
- 1 cup Almond Flour
- 1/4 tsp Salt
- 2 sticks Unsalted butter
- 1 cup Swerve Sweetener or Besti's Monkfruit and Allulose, granulated
- 1 tsp Vanilla Extract
- Heart-shaped Sprinkles Note: Use enough to spread throughout the entire cookie dough.
Instructions
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Preheat oven to 350 degrees.
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In a mixing bowl, first cream together the butter and sugar until creamy, and follow by adding in the vanilla.
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In another bowl, whisk to combine both the flour and salt.
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Slowly add the flour into the cookie batter and beat until just combined. The mixture will resemble coarse crumbs.
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Gently fold in using a spatula, the sprinkles into the entire dough, being careful to not overwork it.
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Place dough after forming into a rectangular shape using saran wrap or sprayed wax paper, into the refrigerator for one hour to chill before baking.
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Roll dough out onto a floured surface into a large rectangle about 1 inch thick. Note: Be sure to still use the oat flour and not white flour to roll out the cookie dough on).
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Using a heart shaped cookie cutter, cut out cookies and place and spread out onto a nonstick baking sheet.
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Bake for 8-10 minutes at 350 degrees, or until the cookies are a light golden brown.
Recipe Notes
Whenever possible, use organic ingredients.
