“Today is the day of salvation and we must never put off prayer for another time. Every moment is the moment to turn to the Lord, to thank the Lord for all His innumerable benefits, to beseech aid from on high, to repent and ask forgiveness, and to ask His blessings. The most essential part of prayer is the inner turning of the heart to the Lord.”

Acquiring the Mind of Christ : Embracing the Vision of the Orthodox Church

These vegan almond shortbread cookies are so easy to make and taste delicious. Because there are no eggs the kiddos can eat all the dough they’d like!! These cookies are

“Orthodox Fast friendly”

“Paleo”

“Low carb“

“grain-free“

These are so easy to make – basically fool proof. The recipe doubles or triples very nicely. I let them cook till they are just a slight golden brown and not super soft to the touch. They will crumble a little easier than other cookies so that really ensures that they are set up nicely. Before you start gathering your ingredients go ahead and preheat your oven to 350F.

Vegan Almond Chocolate Chip Shortbread Cookies

Ingredients

• 2 cups Blanched almond flour
• 2-1/2 tablespoons monkfruit sweetener (preferable), coconut sugar or regular sugar
• 6 tablespoons melted coconut oil
• 3 tablespoons arrowroot powder
• 1/2 cup chocolate chips :: I used Lilly sugar free semi-sweet chocolate chips. They are sweetened with Stevia

Preparation

Combine all ingredients in a bowl. Using a large melon baller scoop cookie dough and form into a ball. Lay each cookie dough ball on parchment lined cookies sheet and flatten with a fork. Bake cookies in preheated oven about 15-17 minutes checking to make sure they do not over brown. Even if they are a little soft when you take them out they will firm up once they cool. Enjoy with a good book and a cup of coffee!