Easy Vegan Recipe

Coconut Flour Shortbread Cookies

Dish Info

Servings

20

Calories

100

Minutes

10

INGREDIENTS

Coconut Flour Shortbread Cookies ▢ 1 ¼ cup Coconut Flour ▢ ½ cup Coconut Oil ▢ ½ cup Maple Syrup

Combine the 3 Vegan Coconut Flour Shortbread ingredients in a large mixing bowl: Coconut Flour, Coconut Oil, and Maple Syrup.

1

Combine the Shortbread Cookie batter with a wooden spoon until it is smooth, thick, and consistent.

2

Roll the shortbread cookie dough into a long 2-inch thick log and place it on a piece of plastic wrap.

3

Wrap the coconut flour shortbread cookie dough log tightly with the plastic wrap and chill it for 20 minutes in the fridge until it's hard as cold butter.

4

Take the shortbread dough log out of the fridge and slice it into about 20 vegan shortbread cookies.

5

Transfer all the shortbread cookies onto a  baking sheet lined with parchment paper and cook them for 10-12 minutes in an oven preheated to 325°F (160°C).

6

Let the coconut flour shortbread cookies cool down on a cooling rack for 30 minutes. Melt some vegan dark chocolate with coconut oil in a bowl for the coating.

7

Dunk half of each Vegan Shortbread Cookie into the melted plant-based chocolate and freeze the cookies for 2-3 minutes in the freezer to set.

8

Transfer the cookies to a rack and store them in a cookie jar for up to one month or freeze them in a zip lock bag.

9

Coconut Flour Shortbread Cookies

Prep Time: 10 minutes Cook Time: 12 minutes Makes: 20 Cookies Calories: 100 kcal per Serving

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