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:

  1. Preheat Oven: Preheat your oven to 350°F (180°C). Line a large baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Incorporate Almond Flour: Gently fold in the almond flour until the mixture is combined and forms a dough.
  5. 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.
  6. 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!