{Nutrition} Gluten-free, Dairy-free, Vegan... but Far from FUN-FREE Ginger Shortbread Cookies

Holiday treats for your family or for gift giving can be decadent and fun -- and still align with your dietary needs. This simple and delicious cookie recipe, made with almond meal (no grain), coconut oil and sweetened with a small amount of agave syrup, makes a beautiful holiday cookie.

Easy Ginger Shortbread Cookies (Paleo, vegan)

(recipe adapted from the amazing Elana of Elana’s Pantry, elanaspantry.com)

Ingredients:

1 ½ cups blanched almond flour

¼ tsp celtic sea salt

¼ tsp baking soda

1 Tbsp ground ginger

2 Tbsp coconut oil

3 Tbsp agave syrup

4 ounces dark chocolate chunks

optional: sprinkles

How to:

1. Combine almond flour and salt in a food processor

2. Pulse in baking soda and ginger

3. Pulse in coconut oil an agave syrup until dough forms

4. Scoop batter one Tablespoon at a time onto a parchment paper-lined baking sheet

5. Flatten dough with the palm of your hand or back of spoon

6. Bake at 350 degs, for 7-10 mins, until golden brown

7. Cool on the baking sheets

8. Melt chocolate over low heat or microwave

9. Spoon chocolate onto part of each cookie

10. Immediately shake on sprinkles, if using

11. Allow chocolate to cool and harden completely

Enjoy!

Happy Holidays!!