Coconut Flour Recipe

Coconut Flour Shortbread Cookies


Coconut Flour Shortbread Cookies ▢ Coconut Flour ▢ Coconut Oil ▢ Maple Syrup

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


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


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


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.


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


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).


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.


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.


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.


Coconut Flour Shortbread Cookies

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

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