This recipe has been updated in May 2021. The ingredient measurements are the same, but the technique to shape the cookies has changed for the best results.
Preheat oven to 325°F (160°C). Line one large cookie sheet with parchment paper. Set aside.
Carefully measure the flour and liquids in small containers. I recommend using grams/oz to measure coconut flour with precision.
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 until it forms a soft and moist cookie dough.
Place the shortbread cookie dough on plastic film and roll into a log, about 2 inches in diameter.
Chill in the log in the fridge for 20 minutes or until the log is hard as a block of butter.
Remove the log from the fridge. The log should be hard as a block of butter. Using a long sharp knife, cut off 0.4-inch-thick cookies. Don't cut the cookies too thin or they can crumble apart. If the dough crumbles apart, it's easy to reshape the dough by hands, pressing the dough together into a round shortbread shape.
Place the cookies on the prepared baking sheet, leaving some space between each cookie to make sure they don't touch each other - they won't expand in the oven.
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 a cookie rack at room temperature for 30 minutes.
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.