• Quincy Barker

Coconut Shortbread Cookies

Updated: Mar 15, 2021


These cookies are quick, simple and require only 3 ingredients!


They are a much healthier version of a classic shortbread cookie. This cookie is dairy-free, vegan and gluten-free. It can also be paleo and keto friendly by not putting any toppings on the cookies once they are done baking.


You will love this recipe because they are pantry friendly and delicious. The cookie cutter makes it a versatile cookie for any holiday. There are also endless ways to decorate and bring this cookie to life! Every time I’ve made this cookie, it has been a new and fun experience.


For the version pictured in this post, I’ve covered half of the cookie in chocolate and topped it with sprinkles.


Other delicious topping suggestions:


1. Strawberries and coconut whipped cream

2. Icing and sprinkles

3. Nut butter topped with hemp and/or chia seeds

4. Straight up plain!




Coconut Shortbread Cookies


Ingredients:

  • 0.5 cups of coconut oil

  • 0.5 cups of maple syrup

  • 1 cup of coconut flour

  • Toppings (optional)


Instructions:


1. Preheat oven to 350°F.


2. Add all ingredients to a mixing bowl and mix until well combined.


3. Let dough rest for 5 minutes to let the flour soak in the coconut oil and maple syrup.


4. Roll out the dough on a piece of parchment paper with a rolling pin until the dough is about 1/4 inch thick. It is important that you roll it out evenly so that the cookies bake evenly.


5. Use a cookie cutter of choice. Once you have punched out your shapes into the dough, use a spatula to safely transfer the cookie from the counter to the cookie sheet.


6. Bake for 10 minutes. Add or subtract a minute depending on cookie thickness.


7. Once cooled, decorate with desired toppings!


The coconut flour I used in this recipe was from Just About Foods





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