This shortbread recipe is one of my favorites. I love it with essential oil flavors or just plain vanilla. Sometimes I dip half of each cookie in chocolate. I have included the chocolate coating recipe in case you want to do that. It’s a fun option. 😉


Lemon Vitality Essential Oil Shortbread Cookies

Lemon Vitality Shortbread Cookies


2 cups blanched almond flour
½ cup einkorn flour
¼ teaspoon sea salt
¼ teaspoon baking soda
1 tsp xanthan gum
1/3 cup Swerve or Monk Fruit (I always do a blend of 2 natural sweeteners)
½ cup salted butter, melted
1 tablespoon vanilla extract

1. In a large bowl combine almond and einkorn flour, salt and baking soda.
2. In a smaller bowl, mix together Swerve, butter and vanilla
3. Mix wet ingredients into dry
4. Place dough in the center of a large piece of parchment paper and form into a large log approximately 2½ inches in diameter
5. Place in freezer for one hour, until firm, unwrap and cut into ⅛ inch thick slices
6. Place slices on a parchment lined baking sheet
7. Bake at 350° until lightly golden, 7-10 minutes
8. Cool and serve
Makes 24 cookies


To make Lemon Vitality Shortbread Cookies, use Lemon Vitality Oil

Add 2 or 3 drops of Vitality Essential Oils of whatever flavor you want:
Lemon, Orange, Lime, Lavender, Peppermint, Nutmeg, Cloves, Cinnamon
Adjust drops to desired taste.


Option: Sometimes I dip half of each cookie in chocolate. Here is the recipe I use for the coating:


Chocolate Coating:
4 tablespoons unsweetened cocoa powder
2 ounces food grade cocoa butter
6 Tablespoons Swerve or other sugar substitute
1/4 teaspoon stevia concentrated powder
1 teaspoon vanilla extract

In a chocolate melter or double boiler, melt all chocolate coating ingredients together. Dip cookies in the chocolate halfway covering the cookie.



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frosted-cookies
Ingredients
Cookies

1 cup almond flour
1 cup Gary’s True Grit Einkorn Flour
1 cup natural sweetener – I used Swerve
2 teaspoons vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 egg
3 drops Jade Lemon Vitality Essential Oil
(option: 2 cups almond flour instead of 1 cup each einkorn and almond flour)

Frosting

1/2 cup confectioners/powdered sweetener Swerve has both granular and powdered confectioners)
3 tablespoons cream cheese, softened
4 tablespoons butter, softened
1 teaspoon vanilla extract
6 drops Jade Lemon Vitality Essential Oil

Other oil options: lemon, orange, tangerine, lime, cinnamon, nutmeg, clove, peppermint, ginger

Instructions

Cookies
Using an electric mixer, cream together butter and sweetener. Add eggs, vanilla extract and mix until combined. With the mixer running on low, slowly add baking powder, salt, einkorn and almond flour, beating well after each addition. Cover and chill dough for 1 hour.

Preheat oven to 350. Line baking sheet with parchment paper.

Scoop heaping tablespoons of dough into balls and place on baking sheet; flatten dough balls to form discs covering with plastic wrap and lightly pressing. Space cookies 2 inches apart.

Bake the cookies for 15-18 minutes or until lightly golden. Let cool on baking sheet for 5 minutes and then transfer to wire rack.

Frosting
Whisk together all frosting ingredients until smooth. Whisk in additional sweetener as necessary. When cookies are completely cool, spread frosting onto cookies using butter knife.

Serving size: 1 serving (Total recipe makes 16 servings)
Protein 3.65g, Fat 16.88g, Cals 170, Carbs 3.09g, Fiber 1.50g — NET CARBS: 1.59g

Gary’s True Grit Einkorn Flour

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einkorn-pumkin-cake
3 cps. coconut sugar (or substitute 1 1/2 cup with ¾ tsp. stevia extract).
1 cup. shortening (or organic coconut oil.)
3 eggs beaten
2 cup canned or frozen pumpkin (or substitute butternut squash)
1 tsp vanilla
3 cups Gary’s True Grit Einkorn Flour
1 tsp salt
1 tsp soda
½ tsp baking powder
¾ tsp allspice
3 drops Young Living Cinnamon Vitality Essential Oil
3 drops Young Living Nutmeg Essential Oil
3 drops Young Living Clove Essential Oil

Procedure: Cream sweetener and shortening. Add pumpkin and vanilla. Sift dry ingredients and add to creamed mixture. Set aside and beat 3 eggs, and add to mixture.

Bake in a greased cake pan in oven for 1 to 1 ¼ hrs at 350 degrees. (Baking time will depend whether you use canned pumpkin or frozen pumpkin. Frozen is so keep an eye on it in the last part of the baking time.)

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