Siesta Mexican Shortbread (Vegan Gluten‑Free Cookies)

Ingredients

• 1 cup Almond Flour (main dry base, nut‑flour)
• 1/4 cup Coconut Sugar (sweetener, low glycemic)
• 1/4 cup Coconut Oil (solid at room temperature, provides moisture)
• 2 tablespoons Tapioca (Cassava) Flour (adds chewiness)
• 2 tablespoons Chickpea Flour (protein boost, mild flavor)
• 1 teaspoon Jasmine Tea Extract (floral aroma)
• 1/2 teaspoon Orange Peel Powder (citrus note)
• 1/2 teaspoon Cinnamon (warm spice)
• 1/4 teaspoon Ginger Powder (spicy undertone)
• 1 teaspoon Vanilla Extract (enhances flavor)
• Pinch Sea Salt (balances sweetness)

Instructions

1. Open the Package

   Carefully cut or tear the seal of the Siesta Mexican Shortbread package using a knife or scissors. Remove the six cookies and place them on a clean plate.

   Time: PT1M

2. Arrange the Cookies

   Space the cookies evenly on the plate so they don’t touch each other, which helps keep them crisp.

   Time: PT1M

3. Taste and Enjoy

   Take a bite of a cookie, noting the vanilla‑wafer texture, gingerbread‑like cinnamon‑sugar flavor, and subtle jasmine aroma. Enjoy the snack as is or pair with a cup of tea.

   Time: PT5M

4. Store Leftovers

   Place any remaining cookies back into the original package or transfer to an airtight container. Store at room temperature for up to 5 days, or refrigerate for up to 1 week for extra crispness.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

2g

Carbohydrates

12g

Fat

10g

Fiber

2g