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Coconut Flour Shortbread Cookies Recipe

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4.2 from 3 reviews

  • Author: Emma
  • Total Time: 22 minutes
  • Yield: 9 cookies
  • Diet: Gluten Free

Description

These Coconut Flour Shortbread Cookies are a delightful gluten-free treat, perfectly soft and subtly sweetened with maple syrup. Made with wholesome ingredients like coconut flour and coconut oil, they offer a tender crumb and a delicate vanilla flavor. Easy to prepare and quick to bake, these cookies make a wonderful snack or dessert, and can be optionally decorated with melted dark chocolate for an elegant touch.

Ingredients

Dry Ingredients

  • 1/2 cup + 2 tablespoons Coconut Flour (scoop and sweep)
  • 1/4 teaspoon Salt (optional)

Wet Ingredients

  • 1/3 cup Maple Syrup (or agave or coconut nectar)
  • 1/4 cup Melted Coconut Oil
  • 1 tablespoon Unsweetened Almond Milk (at room temperature)
  • 1 teaspoon Vanilla paste

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C). Line a large cookie sheet with parchment paper and set aside for easy cleanup and to prevent sticking.
  2. Mix Dry Ingredients: In a medium mixing bowl, add the coconut flour and optional salt, stirring to combine evenly.
  3. Add Wet Ingredients: Stir in the maple syrup, melted coconut oil, vanilla paste, and almond milk that is at room temperature.
  4. Combine Dough: Use a silicone spatula to combine all ingredients thoroughly for about 40 seconds until a soft, sticky, and moist cookie dough forms.
  5. Rest the Dough: Let the dough sit at room temperature for 5 minutes; this allows it to hydrate fully and remain easy to shape.
  6. Shape Cookies: Scoop one tablespoon of dough at a time and roll it between lightly oiled hands to form balls. Place them evenly spaced on the prepared baking sheet and gently flatten each ball into a cookie shape.
  7. Prepare Remaining Cookies: Repeat the shaping process until you have formed 9 cookies.
  8. Bake: Bake for 10-12 minutes, monitoring closely. Cookies are ready when their edges begin to turn golden brown; avoid overbaking to keep them soft and avoid a hard, dry center.
  9. Cool on Baking Sheet: Let cookies cool on the baking sheet for 10 minutes without touching, as they are still soft while warm.
  10. Transfer to Rack: Move the cookies to a cooling rack to cool completely to room temperature.
  11. Optional Chocolate Decoration: If desired, dip the cooled cookies in melted dark chocolate. To quickly set the chocolate shell, freeze the dipped cookies for 2-5 minutes.
  12. Storage: Store the cookies in a cookie jar at room temperature for up to 1 month, or freeze them in a ziplock bag. When frozen, defrost the cookies a day before consuming for the best texture.

Notes

  • Do not overbake the cookies to prevent them from becoming hard and dry.
  • Let the dough rest to ensure it remains soft and easy to work with.
  • Use lightly oiled hands to prevent dough from sticking during shaping.
  • Optional: decorate cookies with melted dark chocolate once fully cooled.
  • Store cookies in an airtight container at room temperature or in the freezer for longer freshness.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://myeasyplate.com/coconut-flour-shortbread-cookies-recipe/