These delicious vegan shortbread cookies are buttery, lightly sweet and gluten-free. The color comes from a superfood blend made from blue spirulina, butterfly pea flower and other nutrient-rich ingredients.
(Makes 9 2-inch diameter cookies)
INGREDIENTS
1-1/2 cups almond flour, packed (make sure to use fine flour, not meal)
3 Tablespoons Zulka Morena cane sugar (or any organic cane sugar)
3 Tablespoons + 1 teaspoon melted coconut oil
1/4 teaspoon salt
1 teaspoon vanilla extract
3 Tablespoons plant milk
2-3 teaspoons Smoov Blends Wave Blend