Coconut shortbread cookies

Coconut flour shortbread is a simple recipe!

  • only 3 ingredients
  • gluten free
  • low carb
  • paleo and keto
  • number of cookies: approx 20-25 pcs

Notes

  • 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

Ingredients:

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

Coconut shortbread cookies
Coconut shortbread cookies

Preparation:

  • 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
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