Coconut flour shortbread is a simple recipe!
- only 3 ingredients
- gluten free
- low carb
- paleo and keto
- number of cookies: approx 20-25 pcs
- Weigh the flour accurately to prevent a dough that is too wet or too dry.
- If the dough seems too dry, add more liquid
- sweetener, 1 teaspoon per time. If too wet – coconut flour, 1 teaspoon at a time. The dough should look like a soft, buttery ball.
- Always roll the dough between pieces of parchment paper – this will prevent the dough from sticking to the rolling pin.
- Immerse your cookie cutter in warm water – this is a little trick to avoid the dough sticking to it
200 g coconut flour
100-120 g coconut oil
100 -120 g of maple syrup or any of your favorite liquid sweetener*
*You can use coconut or regular sugar instead of syrup. Then the dough will lose its plasticity, but your cookies will be like caramelized
- Preheat the oven to 180°C
- Line a baking sheet with parchment
- In a bowl, mix all the ingredients, the order does not matter: coconut flour, melted coconut oil and maple syrup. The dough will not come together right away, so don’t panic – it should.
- Leave the dough for 5-10 minutes to allow the coconut flour fibers to absorb the liquid.
- Place a ball of cookie dough on a piece of parchment paper, press on top with another piece of parchment paper and roll out the dough, but not too thin.
- Cut out cookies using a cookie cutter
- Use a spatula to remove the formed cookie and transfer it to a baking sheet . The shortbread cookies will not fit when baking, so you can leave a small space between each one.
- Bake for 10-12 minutes or until the cookies are golden brown.
- If you want to decorate the cookies melted dark chocolate (in our case it was grated cocoa beans), wait until the cookies are at room temperature