Almond Butter and Flaxseed Cookies

Shortbread

All the flavours and textures of a good granola bar are mixed right into a rich and buttery shortbread cookie!

  • Total Preparation Time: 40 minutes

24 cookies

Rating: 4.5 Stars

Ingredients

1 cup250 mLStirling Creamery Unsalted Butter, softened
3 oz90 gDark chocolate, chopped
1/2 cup125 mLCranberries, dried
1 tbsp15 mLFlaxseeds
2 tsp10 mLVanilla
2 cups500 mLAll Purpose Flour
3/4 cup175 mLInstant Dissolving Sugar
1/2 cup125 mLUnsweetened Cocoa Powder, sifted
1 tsp5 mLSalt
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Instructions

  1. Preheat oven to 350F (180C). Using electric mixer, beat butter with sugar until light and fluffy. Beat in almond butter until smooth. Beat in egg and vanilla.  
  2. Combine flour and salt; slowly beat into butter mixture until dough comes together. Stir in chocolate, cranberries and flaxseeds. 
  3. Drop heaping tablespoonfuls of dough onto 2 parchment paper–lined baking sheets, about 2 inches (5 cm) apart. 
  4. Bake, in batches, for 12 to 14 minutes or until light golden brown. Let cool in pans on racks for 2 minutes. Transfer directly to racks; let cool completely.
  • Substitute your favourite combinations in the cookies; try chopped dried apricots with pumpkin seeds and white chocolate, for instance.
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Ingredients

1 cup250 mLStirling Creamery Unsalted Butter, softened
3 oz90 gDark chocolate, chopped
1/2 cup125 mLCranberries, dried
1 tbsp15 mLFlaxseeds
2 tsp10 mLVanilla
2 cups500 mLAll Purpose Flour
3/4 cup175 mLInstant Dissolving Sugar
1/2 cup125 mLUnsweetened Cocoa Powder, sifted
1 tsp5 mLSalt
Add to Shopping List

Nutritional Info

% Daily Value
Serving Size / Portion
1 cookie
Calories / Calories (kcal)170
Total Fat / Lipides (g)11
Saturated / Saturés (g)6
Trans Fat / lipids trans (g)0
Polyunsaturated (g)
Cholesterol / Cholestérol (mg)35
Sodium / Sodium (mg)25
Carbohydrate / Glucides (g)17
Fibre (g)1
Sugar / Sucres (g)8
Protein / Protéines (g)2
Vitamin A / Vitamine A
Vitamin C / Vitamine C0%
Iron / Fer
Calcium0%

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