These gluten-free vegan almond butter shortbread cookies are delightfully light, crisp, and melt-in-your-mouth buttery. Ingredient wise, these cookies are a bit different than a classic shortbread, but I assure you they're just as delicious. These nutty cookies are made with just 7 ingredients (plus baking soda + sea salt): almond butter, coconut sugar, a bit of coconut oil, ground flaxseed, vanilla, oat flour, and coconut flour. The result is an exceptionally buttery cookie without the butter.
*Do not substitute or omit either flour (or attempt to use all coconut flour or all oat flour for the recipe). The ratio of flours as listed is necessary for the cookies to turn out as intended. Coconut flour is highly, highly absorbent, so too much of it will yield dry, crumbly cookies and too little will yield wet, soggy cookies. See this post
for more information.