Coconut Flour Paleo Shortbread Cookies Recipes

COCONUT FLOUR PALEO SHORTBREAD COOKIES

Steps:

• Preheat your oven to 350 degrees F. Place the butter, vanilla and maple syrup in the mixer and mix until well-combined, 2-3 minutes on medium/high. Add the coconut flour and continue to mix until a dough is created. Divide your dough into 7 amounts - roll each into a nice, smooth circle, and place on a foil lined baking sheet. Gently flatten each with the back of a fork. Bake for 6-7 minutes, watch them carefully so they don't brown. Allow them to cool for a few minutes - in the meantime, melt the chocolate chips at 50% power in the microwave and stir often. Put the chocolate chips in a ziploc bag, and cut the tip - drizzle the chocolate over the cookies.

PALEO SHORTBREAD WITH COCONUT FLOUR

Steps:

• First, make the superfine coconut sugar by blending the coconut sugar in a high-powered blender. See the note below for instructions. This ensures that the coconut sugar is not crunchy or gritty in the finished cookies.
• Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
• To properly measure the coconut flour for this recipe, don't pack the flour into the measuring cup. Stir the flour with a fork, dip the measuring cup into the flour, then level the top.
• Melt the coconut oil in a saucepan over low heat. Remove from heat and stir in the remaining ingredients.
• Use a tablespoon measure to drop the cookie dough onto the baking sheet, making slightly flattened balls (the cookie dough will not be very stiff).
• Bake for 6-8 minutes, until just golden. The key is watching the cookies carefully during the brief baking period, because they brown very quickly. Remove the tray from the oven and let cook for at least 15 minutes before removing from the baking sheet, or they will crumble.
• The cookies will be very delicate at room temperature. For a crunchier and sturdier cookie, place in the freezer for at least 5 hours and enjoy from the freezer. Store the cookies in the freezer.

PALEO SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
• Using a stand mixer, cream together the ghee, honey and vanilla extract.
• Then add the almond flour, coconut flour, ground cinnamon and salt and mix until just combined. (do not overmix)
• Portion out the cookies dough and press to flatten them into round circles about 1/3 inch thick on the baking sheet. Optional: place a slivered almond in the center of the cookie and sprinkle with a pinch of ground cinnamon.
• Bake for 10 minutes, until golden brown.
• Transfer from the baking sheet to cool on a cooling rack for 5-10 minutes before enjoying!
• Store in an airtight container for up to a week.

3-INGREDIENT PALEO SHORTBREAD

Steps:

• Add all ingredients for the shortbread cookies to a mixing bowl and stir well until a thick, sticky dough forms.
• Form the dough into a log shape and vacuum seal or wrap tightly with plastic wrap. Chill in the refrigerator at least 2 hours, or freeze at least 15 minutes.
• When ready to bake, preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
• Unwrap the dough and place on a cutting board. Use a sharp knife to cut slices of dough.
• Place dough slices on the parchment-lined baking sheet and bake 12 to 18 minutes, until cookies are slightly golden on the outside.
• Remove cookies from the oven and allow them to cool on the baking sheet completely before serving.

COCONUT OIL COOKIES

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• Add the eggs to a large mixing bowl and whisk well.
• Add the room temperature coconut oil, maple syrup, coconut flour, vanilla extract, and salt to the bowl, then use your hands to mix and squish until all the ingredients are thoroughly combined and a dough is formed (I prefer to wear disposable gloves while doing this).
• Form the dough into a log shape, then wrap it in plastic wrap before freezing it for 30 minutes.
• Use a sharp kitchen knife to slice the freezer-chilled dough into 1/2 inch slices, then place them on a parchment paper lined baking sheet.
• Bake at 375 degrees Fahrenheit for 20 minutes or until the cookies are slightly golden around the edges.
• Allow the cookies to cool completely before serving.
• Optional: once the cookies have cooled completely, drizzle melted dairy-free dark chocolate on top, then place them in the fridge for 30 minutes to allow the chocolate to harden before serving.

SHORTBREAD (PALEO, AIP, VEGAN)

Steps:

• Set oven to 325 degrees.
• In a medium bowl sift together the coconut flour, arrowroot flour, and pinch of salt.
• Make a well in the centre and add the melted palm oil (see note in ingredients list), maple syrup, and vanilla. Stir thoroughly. Add the water and continue to stir until you have a nice dough (the mixture continues to thicken after the water is added).
• Divide the dough into quarters and roll between two sheets of parchment. Cut into shapes. Alternatively, you can press the dough into a greased 8x8 glass baking dish.
• Using a thin spatula (because this makes it easier than attempting to pick up with your hands), transfer the cookies to a parchment-lined baking sheet. Pierce with a fork.
• Bake at 325 for 15 minutes, until lightly golden.
• Allow the cookies to cool for 10-15 minutes before removing from the baking sheet or before cutting into squares.