Preheat oven to 180°C (350°F). Line two cookie sheets with parchment paper. Set aside.
Carefully measure the flour and liquids in a small container. I recommend using grams/oz and fl.oz or ml for precision. Coconut flour contains 4 times more fiber than regular wheat flour. If you are not precise the dough can be too dry or too moist.
In a medium mixing bowl, add all the ingredients, the order doesn't matter: coconut flour, melted coconut oil, and maple syrup.
Combine with a spoon at first. The dough will be very wet and it dry as you go. It should take about 2 minutes to form a cookie dough ball. After 1 minute, knead the dough with your hands to gather the dough together and form a dough ball. If too dry, add a splash more liquid sweetener, 1 teaspoon at a time until it comes together. If it is too moist, add more coconut flour, same 1 teaspoon at a time. You want to get a soft buttery cookie dough ball.
Set aside at room temperature on the benchtop for 5 minutes to let the coconut flour fiber absorb the liquid.
Place the cookie dough ball onto a piece of parchment paper. Press another piece of parchment paper on top. Use pieces of about 20 cm long (8 inches).
Roll the dough until it reaches about 4 mm (0.15 inches) of thickness. Don't roll too flat or the cookies become fragile.
Cut out the cookies using a cookie cutter shape of your choice. You can dip the cookie cutter into warm water before cutting the dough to avoid it to stick to the dough. If so, make sure you dry the cookie-cutter slightly as you don't want to add plenty of water onto your dough.
Use a spatula to lift out the shaped cookie from the parchment paper and transfer to the cookie sheet. The shortbread cookies won't expand during baking so you can leave only half thumb space between each.
Gather the leftover of dough from the outside of the cut cookies to reform a cookie dough ball. Roll again using the same pieces of parchment paper and repeat until no more dough.
Bake for 10-12 minutes or until the sides are golden brown.
Cool down on a cookie rack.
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 zip 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