Today, we’ve created an easy, allergy-friendly snack that is ideal to have available at all times.
This recipe for shortbread cookies using coconut flour creates a wonderful small batch of ” just sweet enough” cookies that taste delicious without being overly sweet.
The cookies are completely free of dairy, gluten, eggs, nuts, and other common allergens. Don’t let that statement scare you in case you’re not allergic, as it’s packed with delicious taste.
In the world of food, there are a lot of gluten-free desserts. If you’ve ever spent time looking into and trying out recipes, you will realize that they’re not all designed to be alike.
However, this is one you’ll want to recreate repeatedly. Also, your friends with a few common baking ingredient allergies will be grateful for your efforts if they’re willing to give it away!
It’s not the exact consistency as traditional shortbread, however, that’s an option when using all-natural ingredients. You can expect a light and drier cookie, with an ideal level of delicate sweetness.
The shortbread cookies made with coconut flour can be made in a flash and kept in good condition for up to one week.
Let’s get started!
About the Ingredients
What’s a recipe that doesn’t have its ingredients? Absolutely nothing! Let’s look at the top players in our team.
The key ingredient is coconut flour.
Coconut flour comes from dried coconut meat. In the health industry, it’s highly praised for its benefits to health. It’s low in carbohydrates as well as high in fiber and is compatible with many diets, including keto and low carb.
Coconut flour is an excellent instrument to have in your kitchen, but there is difficult to master baking with.
When using coconut flour, it’s essential to be precise with measurements. Sift it, or give it an agitation to loosen prior to measuring to the measurement cup.
If you’re feeling ambitious, you could change the measurements to weight. This will give you the most precise measurement.
It’s definitely not required but I’m confident that this recipe will be simple to make with measure cups and spoons.
It’s a distinct type of flour that can’t be directly compared with any other flour. If you’re having your first experience using it, bear this in your mind.
Due to its high fiber content, it is extremely dense and can absorb plenty of water.
This is why the recipe is made with coconut flour and other ingredients that add moisture. This is the reason it is not a substitute for another flour. If you try it, anything other than this will result in a failed attempt. I’ll save you from the hassle now.
This recipe requires only pure maple syrup, which is not your typical breakfast syrup. I chose to use maple syrup as a sweetener for a couple of reasons.
First and foremost, since it’s delicious. Then, it’s an excellent alternative to baking with sugar that allows this recipe to fit all the diet categories we’ve already discussed.
As a sweetener for liquids, maple syrup is the ideal partner for coconut flour.
In terms of eating habits, if you would like to make this recipe paleo or vegan, it’s easy.
Butter can be replaced butter can be substituted one-for-one (1:1) by using room temperature coconut oil.
Butter naturally provides the cookies with a buttery, rich flavor and texture. I usually like butter. However, I believe that coconut oil can be a good substitute when it is needed.
You are at ease to swap! There will be some differences and a stronger coconut flavor; However, it’ll make a delicious cookie.
We’re now ready for what’s fun!
Making your Shortbread Cookies With Coconut Flour
The first step involves heating your oven up to 350 degrees Fahrenheit and then lining the cake pan with parchment.
After that, you’ll need to add the coconut flour to your stand mixer’s bowl with the butter that is at room temperature. Combine them with moderate speed until they are well blended.
Add the salt, maple syrup, and vanilla. Mix it again until the mixture is formed into an enveloping ball.
The dough may be slightly sticky, but it’s still a breeze to make. Try experimenting with the ingredients as you need to.
A dough that is too wet will require more coconut flour. A dough that is too dry will require more maple or butter. If you are adding more coconut flour, do it carefully, beginning with just a small amount at a go, because only a tiny amount can make a huge difference.
Utilizing a teaspoon or a spoon of similar size, make small balls of dough and place them on the cookie sheet. By pressing each cookie twice, pressing in opposite directions, forming the cookies gently.
Bake for 8 to 10 minutes, or until the edges begin to turn to brown. Cool fully on the baking sheet. Enjoy!
More Ideas for Cookies
If you’d like to make them a little more luxurious, I’d recommend dipping them into melting chocolate and letting them dry.
For a little variation, You can try using an almond extract instead of vanilla. Including 1 teaspoon cinnamon and even 1 tablespoon of lemon juice into the dough.
There are always easy variations that can help bake goods uniquely, but you do not need to change anything the cookies are great in their own right.
How to Make Shortbread Cookies Using Coconut Flour
Preheat your oven to 350 Fahrenheit. Cover a cookie tray with parchment paper.
With a mixer, mix both the butter and coconut flour and mix until it is well-combined.
Add the remaining ingredients, and mix until a soft dough is formed.
Scoop small pieces of dough on the baking sheet.
Use a fork or a knife to press down a bit, creating criss-cross markings.
Bake for about 8-10 minutes, or until the cookies begin to turn get brown. Remove the cookies from the oven and let cookies cool in the hot pan for several minutes.
Serve and take pleasure in it!
Shortbread Cookies Using Coconut Flour
- Yield: 12 cookies
- Preparation time: 10 Minutes
- Cook time: 10 Minutes
- Total time: 20 minutes
These gluten-free shortbreads made from coconut flour are the ideal “just sweet enough” treat!
- 1 cup of coconut flour
- 1/2 cup butter at room temperature
- 2 tablespoons pure maple syrup
- 1 tsp vanilla extract
- 1/2 teaspoon salt
- Preheat your oven to 350 Fahrenheit. Cover a cookie tray with parchment paper.
- Using a blender, stir the butter and coconut flour and mix until it is well-combined.
- Add the other ingredients to the rest of the ingredients and stir until a smooth dough forms.
- Scoop small dough balls on the baking sheet.
- Use a fork to press down a bit, creating criss-cross markings.
- Bake for 8-10 minutes or until the cookies begin to brown. Remove the cookies from the oven and let cookies cool in the hot pan for a few minutes.
- Serve and take pleasure in it!
Dip the cookies in the chocolate that has been melted and let them dry for a sleek look.
Add almond extract in place of vanilla and a 1/2 teaspoon of cinnamon or 1 tsp lemon zest to add a little variety.
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!