These rich, nutty shortbread cookies blend macadamia and sprouted almonds for a wholesome, festive treat supporting balanced blood sugar and heart health.
Grind macadamia nuts in a food processor until they’re powdery but not yet buttery.
Add remaining ingredients and pulse until the mixture resembles cookie dough.
Shape into cookies by hand or with cookie cutters. Eat right away or dehydrate until warm. You can also freeze for 20 minutes, then store in the fridge.