These gluten free shortbread cookies are an easy one bowl recipe made with almond flour and coconut flour and just about a handful of ingredients. Fresh lemon juice and zest add a citrusy pop of flavor!
Preheat oven to 300° Fahrenheit and line a baking sheet with parchment paper.
Mix together almond flour, coconut flour, sea salt and lemon zest in a large mixing bowl.
Add the rest of the ingredients and mix to combine. Just mix until there are no dry spots to avoid overmixing.
Roll into balls and place on the lined baking sheet. Use palm of your hand to flatten balls. They can be close to one another on the baking sheet because they won't expand.
Transfer to oven and bake for about 25 minutes, until the edges begin to brown slightly.
Remove from oven and let cool completely. The cookies will harden as they cool.
Notes
Note: if the batter is too wet to roll into balls, mix in another tablespoon of coconut flour until it's no longer too sticky to roll.