Holiday Shortbread Cookies

30 minutes
The cold weather of winter is just around the corner, and we have a shortbread cookie recipe that will fill your kitchen with the smell of delicate spices. Pour yourself a plant-based drink to accompany these treats!

Holiday Shortbread Cookies

Before creating this recipe, I had in mind to make classic shortbread cookies (which only taste like plain sugar). By deciding to add maca powder, I figured that the taste of ginger and cinnamon would pair well with the one of maca. So here I am with a delicious cookie recipe that tastes just like Christmas!

Like all of my recipes, simplicity and rapidity make this shortbread cookie recipe one-of-a-kind. I also find that this is a wonderful original gift to offer when invited to dinner or even during the holidays.

Ingredients (12 cookies)

1 cup Unbleached all-purpose flour
1 cup Almond flour
1/3 cup Pure Organic Coconut Sugar
2 tbsp Pure Organic Maca
1 tsp Ground ginger
1/4 tsp Ground cinnamon
1/2 tsp Baking soda
Pinch of salt
1/3 cup Coconut oil
1/4 cup Cold water


1. Preheat the oven to 350°F and line a baking sheet with parchment paper.

2. In a food processor, combine the flours, coconut sugar, maca, ginger, cinnamon, baking soda and salt. Add the coconut oil and mix. Gradually add cold water until forming a sticky ball.

3. On parchment paper, roll out the dough until it is 1 cm thick. Using a round cookie cutter (or a glass with a diameter of about 6 cm), form 12 cookies.

4. Place the cookies on the baking sheet and bake for 15 minutes in the oven. Transfer the cookies to a rack and let cool completely.

By Katia Bricka
Writer at RAW Nutritional


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