Healthy Shortbread Cookies - (High Protein, Low Carb, Gluten-Free)
- Katie Bateman
- May 27
- 2 min read
Updated: Aug 29
If you're craving comfort food that loves you back, this nourishing twist on classic lasagne is about to become your go-to. Made with layers of tender aubergine (aka eggplant), organic These Healthy Vanilla Shortbread Cookies are high-protein, low-carb, and gluten-free—perfect for clean eating without sacrificing flavor. Made with almond meal, coconut flour, and Shaklee Vanilla Life Shake, they deliver a satisfying crunch with a soft, buttery texture (without any actual butter!).
Naturally sweetened and free from refined sugar, these cookies are ideal for anyone following a low-carb, high-protein, or gluten-free lifestyle. They're quick to whip up and make a nourishing snack, lunchbox treat, or post-workout bite.
If you're looking for a healthy cookie recipe that’s simple, delicious, and supports your wellness goals—this one’s a keeper!
Method
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Why you'll love it these Healthy Shortbread cookies.
It’s made with clean, nourishing ingredients that align with your health goals.
You get the classic shortbread flavor without the carbs, gluten, or guilt.
High in protein thanks to the Shaklee Vanilla Life Shake—so it actually fuels you!
Sweetened naturally, with no refined sugar or artificial nasties.
It’s gluten-free, dairy-free, and friendly for low-carb or keto-style eating.
Just one bowl, minimal fuss, and no fancy kitchen tools required.
Perfect for an afternoon tea treat, a post-workout snack, or a healthy lunchbox option.
The vanilla and coconut combo is chef’s kiss—trust me, you’ll be hooked.
Ingredients
1 Cup Almond meal
1/2 Cup Coconut flour
1/4 tsp salt
1 tsp Vanilla
5 Tbsp Coconut oil
1 egg
1/2 cup water
Method
Total time: 30 mins.
Serves 15
Step One: Pre heat oven to 180 degrees celsius
Step two: In a high speed blender, blitz all the ingredients.
Step Three: Pour the mixture onto a sheet of baking paper. Roll out to 1/2cm thickness and then use a 5 cm diameter round cookie cutter to cut cookies out. You'll need to take the scraps and re roll the dough a few times.
Step Four: Place in the oven on a lined cookie sheet and bake for 20 minutes.
Step Five: Transfer on a cooling rack and let cool for 15 mins before eating.
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