These amazing Coconut Flour Shortbread Cookies are a wonderful, healthier treat not only for the holiday season. These paleo shortbread cookies are also clean eating, refined sugar free, grain and gluten free.
2tablespoons (30 ml) egg white(approx. from 1 large egg)
½teaspoon(2.5 ml) vanilla extract
Decoration:
⅓cupdark chocolate chips
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Instructions
In a large bowl whisk together coconut flour (sifted if it's clumpy), coconut palm sugar and sea salt to combine.
Cut the cold butter into small pieces, then cut into the coconut flour mixture using a pastry cutter, fork or whisk.
Once the shortbread dough mixture resembles the texture of wet sand, add in the egg white and vanilla extract. Stir in with a spatula and wooden spoon. The dough should start to come together in a ball.
Cut a large piece of plastic wrap and lay it out on your counter. Turn out the coconut flour shortbread cookie dough onto the plastic wrap. Fold the plastic wrap over the dough and start to roll it into a log of about 2-inch diameter.
Cover the log with the plastic wrap and fold over the ends. Freeze the dough log for about 30 minutes to harden. Alternatively refrigerate it overnight (up to 3 days).
When you are ready to bake the cookies, preheat your oven to 350° F and line a cookie sheet with parchment paper.
Place the chilled dough log on a cutting board and remove the plastic wrap. Slice the log into 16 cookies (about ¼-inch thick) and place them on the prepared cookie sheet.
Bake the shortbread cookies for 8-11 minutes. They should be set but still soft (don't let them darken too much).
Let the cookies cool on the baking sheet for about 10 minutes to set and cool. (They will be a little fragile straight from the oven, so don't rush this step.) After that transfer the cookies to a wire rack to cool fully.
In the meantime melt the chocolate chips (in the microwave or in a double boiler). Decorate the cooled cookies with the melted chocolate by either drizzling it over top. Alternatively, dip half the cookies in the melted chocolate and tap to shake off excess.
Store in a covered container for 3-5 days.
Notes
* You can use granulated monk fruit sweetener as a low carb sugar alternative. ** Butter can be replaced with ghee or solid refined coconut oil in this recipe.
Nutrition
Nutrition Facts
Coconut Flour Shortbread Cookies
Amount per Serving
Calories
62
% Daily Value*
Fat
4.3
g
7
%
Cholesterol
10.2
mg
3
%
Sodium
45.5
mg
2
%
Carbohydrates
5.3
g
2
%
Fiber
0.7
g
3
%
Sugar
4
g
4
%
Protein
0.7
g
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Coconut Flour Shortbread Cookies
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