Paleo Shortbread With Coconut Flour Recipes
PALEO SHORTBREAD WITH COCONUT FLOUR
These shortbread cookies simply melt in your mouth and pair beautifully with a cuppa tea. It's important to let the cookies cool completely before removing from the baking sheet, since they will crumble while warm.
Yield 10 cookies
Number Of Ingredients 6
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.
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