Make-Ahead 3-Ingredient Paleo Shortbread
If you’re on the hunt for a delightful, easy-to-make treat that satisfies your sweet cravings without the guilt, look no further than this Make-Ahead 3-Ingredient Paleo Shortbread. With just a handful of wholesome ingredients, this recipe embraces the simplicity of paleo baking while delivering a buttery, melt-in-your-mouth texture that is sure to impress. Whether you’re enjoying them alongside a cup of tea or serving them at your next gathering, these shortbreads are a must-try.
Why This Recipe Works
The beauty of this Make-Ahead 3-Ingredient Paleo Shortbread lies in its simplicity. By using superfine almond flour, coconut oil, and pure maple syrup, we create a deliciously satisfying cookie that aligns perfectly with paleo principles. The almond flour provides a nutty flavor and a tender crumb, while the coconut oil adds richness and moisture. Maple syrup not only sweetens your cookies but also contributes to their delightful texture. Each ingredient plays a crucial role, ensuring that every bite is just as delightful as the last.
Ingredient Checklist
Before you start baking, let’s gather our ingredients. Here’s what you’ll need:
- 2 1/2 cups superfine almond flour – This is the base of our shortbread, giving it a wonderful texture.
- 1/3 cup coconut oil, melted – Provides richness and helps bind the ingredients together.
- 1/2 cup pure maple syrup – A natural sweetener that enhances flavor and moisture.
- 1 pinch sea salt – Balances the sweetness and enhances overall flavor.
- 1 tsp pure vanilla extract – Adds a lovely aroma and depth of flavor.
- 1/2 tsp ground cinnamon – For a warm, spicy note that complements the sweetness.
- 2 tsp lemon zest or orange zest – Brightens up the flavors with a citrusy zing.
Must-Have Equipment
To make your baking experience enjoyable, gather the following equipment:
- Mixing bowl – For combining your ingredients smoothly.
- Baking sheet – A sturdy surface for baking your shortbread.
- Parchment paper – To prevent sticking and make cleanup a breeze.
- Measuring cups and spoons – For accurate ingredient measurements.
- Spatula – Perfect for mixing and spreading the dough evenly.
How to Prepare Make-Ahead 3-Ingredient Paleo Shortbread
Now that we have everything ready, let’s dive into the step-by-step process of making these delightful cookies.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your shortbread will bake evenly.
Step 2: Mix the Ingredients
In a large mixing bowl, combine the superfine almond flour, melted coconut oil, and pure maple syrup. Add a pinch of sea salt, vanilla extract, ground cinnamon, and your choice of lemon or orange zest. Mix thoroughly until a dough forms. The mixture should hold together well but still be soft.
Step 3: Shape the Dough
Transfer the dough onto a piece of parchment paper. Use your hands to shape it into a rectangular log, about 1 inch thick. Wrap the log tightly in the parchment paper and refrigerate for at least 30 minutes. This chilling time is crucial as it helps the dough firm up, making it easy to slice.
Step 4: Slice and Bake
Once the dough is chilled, remove it from the refrigerator and unwrap it. Using a sharp knife, slice the log into 1/2-inch thick pieces. Arrange the slices on a baking sheet lined with parchment paper, spacing them out to allow for slight spreading.
Step 5: Bake
Place the baking sheet in the oven and bake for 12-15 minutes or until the edges are golden brown. Keep an eye on them, as almond flour can brown quickly. Once baked, remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Smart Substitutions
If you’re looking to customize your Make-Ahead 3-Ingredient Paleo Shortbread, consider these smart substitutions:
- Almond flour – You can substitute with hazelnut flour for a different nutty flavor.
- Coconut oil – Try using ghee or butter if you’re not strictly paleo.
- Maple syrup – Agave nectar or honey can work as alternative sweeteners.
- Cinnamon – Swap it out for nutmeg for a different flavor profile.
Testing Timeline
When making your Make-Ahead 3-Ingredient Paleo Shortbread, keep this timeline in mind:
- Preparation Time: 10 minutes
- Chilling Time: 30 minutes
- Baking Time: 12-15 minutes
- Cooling Time: 10 minutes
This recipe can easily be made in under an hour, making it perfect for a quick treat.
Make Ahead Like a Pro
One of the best features of this Make-Ahead 3-Ingredient Paleo Shortbread is its make-ahead capability. Here are some tips to ensure you’re prepared:
- Batch Preparation: Double or triple the recipe and freeze the dough logs. When you’re ready to bake, simply slice and bake straight from the freezer, adding a couple of extra minutes to the baking time.
- Storage: Once baked, store the shortbread in an airtight container at room temperature for up to one week or in the fridge for up to two weeks.
- Freezing Baked Cookies: You can freeze the baked cookies for up to three months. Just thaw them at room temperature before serving.
Troubleshooting Q&A
Why are my shortbread cookies crumbling apart?
If your cookies are crumbling, it might be due to not using enough binding agent. Ensure that you’re measuring the coconut oil and maple syrup accurately, as these ingredients help hold the dough together.
Can I use regular almond flour instead of superfine?
While you can use regular almond flour, it may result in a denser texture. Superfine almond flour provides a lighter, more delicate crumb which is ideal for shortbread.
What can I do if my dough is too sticky?
If the dough feels too sticky, try adding an extra tablespoon or two of almond flour until you reach a manageable consistency. Chill the dough longer if needed.
How do I know when my shortbread is done baking?
Your shortbread is done when the edges turn a light golden brown. The center may look slightly soft, but it will firm up as it cools.
If you enjoyed this , you might also like:
Serve & Enjoy
Once your Make-Ahead 3-Ingredient Paleo Shortbread has cooled, it’s time to enjoy! Serve them with your favorite beverage, whether it’s a warm cup of tea or a refreshing iced coffee. They also make a lovely addition to any dessert platter. Share them with friends, family, or keep them all for yourself—no judgment here!
This shortbread recipe is not only quick and easy but also satisfies your cravings for something sweet without compromising your dietary preferences. So, gather your ingredients and whip up a batch of these delightful treats today!
Make-Ahead 3-Ingredient Paleo Shortbread
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the superfine almond flour, melted coconut oil, and pure maple syrup. Add a pinch of sea salt, vanilla extract, ground cinnamon, and your choice of lemon or orange zest. Mix thoroughly until a dough forms.
- Transfer the dough onto a piece of parchment paper. Shape it into a rectangular log, about 1 inch thick. Wrap the log tightly in the parchment paper and refrigerate for at least 30 minutes.
- Once chilled, remove the dough from the refrigerator and unwrap it. Slice the log into 1/2-inch thick pieces and arrange them on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are golden brown, then cool on a wire rack.
Notes
- For a different flavor, substitute almond flour with hazelnut flour.
- Store baked cookies in an airtight container for up to one week.
- Freeze the dough logs and bake directly from the freezer on demand.
