Cardamom, Lime & Coconut Shortbread {Vegan. Grain-Free}
Recipe by:: 
Recipe type: Dessert, Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 32 cookies
 
Grain-free, vegan shortbread cookies flavored with cardamom, lime and coconut! You will fall in love with these cookies!
Ingredients
  • COOKIES:
  • 1 cup TresOmega Virgin Cold-Pressed Coconut Oil, melted
  • ¾ cup organic cane sugar (see notes for options)
  • 2 teaspoons vanilla extract
  • 2 teaspoons finely grated lime zest
  • 2 and ½ cups chickpea flour, sifted if lumpy
  • 1 teaspoon ground cardamom
  • ¼ teaspoon fine sea salt
  • TOPPING:
  • 2 tablespoons organic white chocolate baking chips (vegan, if needed)
  • ½ teaspoon TresOmega Virgin Cold-Pressed Coconut Oil
  • 2 to 3 tablespoons red Indian Mukhwas (or small red candy sprinkles)
  • 2 teaspoons finely grated lime zest
Instructions
  1. COOKIES: Line a 9-inch square baking pan with wax paper, parchment paper, or plastic wrap.
  2. In a large bowl, stir the melted coconut oil, sugar, vanilla and lime zest until completely blended. Add the chickpea flour, cardamom salt, stirring until completely blended.
  3. Press dough evenly into prepared pan; use a second pan to firmly tamp down and smooth the dough. Place in freezer for 15 minutes until very firm.
  4. Preheat the oven to 300F. Line a baking sheet with parchment paper.
  5. Remove dough from pan using the liner. Place on a cutting board and cut into 32 rectangles (8x4) or desired shapes. Place half of the pieces on prepared baking sheet, spacing 2-inches apart (Place remaining dough into refrigerator).
  6. Bake in the preheated oven for 21 to 25 minutes until light golden brown and firm to the touch
  7. Remove from the oven and cool completely on the baking sheet.Repeat with remaining dough.
  8. TOPPING:
  9. In a small, heat-proof cup, melt the chocolate and coconut oil in the microwave (20 second intervals), Drizzle over cooled cookies (1 or 2 cookies at a time) and immediately sprinkle with mukhwas and lime zest for garnish.
Notes
Storage: Store the cookies in an airtight container at room temperature for 2 days (in a cool room; if it is hot, store in the refrigerator), the refrigerator for 1 week or the freezer for up to 6 months.

Sugar Options: An equal amount of coconut sugar or packed brown sugar can be used in place of the cane sugar.
Nutrition Information
Serving size: 1 cookie Calories: 121 Fat: 8.1 g Saturated fat: 7 g Carbohydrates: 9 g Sugar: 5.7 g Sodium: 67 mg Fiber: 0.9 g Protein: 1.7 g Cholesterol: 0 mg
Recipe by power hungry at https://powerhungry.com/2018/12/cardamom-lime-shortbread-grain-free-vegan/