"Sugar free" cookie recipe for the holidays. This shortbread cookie recipe originally came from Natural Grocers, but I adapted it a bit, leaving out the sugar, etc. Here are the ingredients: 1 c. almond flour (not almond meal), 1/2 tsp. salt, 4 T Pompeian Extra Light Tasting olive oil, 1 tsp. Frontier coop organic non GmO vanilla extract. Preheat oven to 300 degrees. Lightly grease cookie sheet and set aside. Mix dry ingredients together until well combined. Mix the olive oil and vanilla extract and then add to the dry ingredients, stirring until well blended, Form the dough into walnut-sized balls and place on cookie sheet. Bake for 20 minutes total; cookies should be browned a bit . Remove from oven and let cool completely before removing from cookie sheet. Store in air-tight container in the refrigerator. Note: even though there is no table sugar added, almond flour has fructans in it and vanilla extract has some sugar. I was able to get away with eating one cookie a day for 3 days in a row and then had to stop. They are delicious and the first dessert I'd had in over 10 years.