These Vegan Shortbread Cookies with coconut flour are an easy 4-ingredient recipe 100% gluten-free, low-carb, paleo, and keto-friendly.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save it in your account at: https://www.theconsciousplantkitchen.com/coconut-flour-shortbread-cookies/
Preheat the oven to 350°F (180°C). Line one large cookie sheet with parchment paper. Set aside.
In a medium mixing bowl, add all the dry ingredients: coconut flour and salt.
Stir in maple syrup, melted coconut oil, vanilla extract, and almond milk at room temperature.
Combine with a silicone spatula for about 40 seconds until it forms a soft, sticky, and moist cookie dough.
Set aside for 5 minutes at room temperature. The dough should stay soft, sticky, and easy to roll into balls.
Scoop one tablespoon of batter and roll it between lightly oiled hands before placing the ball on the baking sheet. Slightly flatten the ball into a cookie shape.
Repeat the step above until you form 9 cookies.
Bake for 10-12 minutes or until the sides are just starting to become golden brown. Note that baking time varies a lot based on the thickness of the cookies. Don't over-bake them, or they will be very hard and dry in the middle.
Cool down on the baking sheet for 10 minutes (don't touch them as they are still soft when hot). After transfer on a cookie rack to cool down to room temperature
If you want to decorate the cookies with melted dark chocolate, wait for the cookies to be at room temperature. You can freeze the dipped cookies for 2-5 minutes to set the chocolate shell quickly.
Store in a cookie jar at room temperature for up to 1 month or freeze in a ziplock bag. Defrost the day before.
Nutrition panel for keto, using monk fruit sweetener: 1 cookie without chocolate dipping. Carbs: 7.1 g | fiber: 5.6 g | Net carbs: 1.5 g |fat: 4.5 g |calories: 56 kcal | protein : 0g.