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.