Gluten-Free Coconut Flour Shortbread Cookies
King Arthur Flour
Ingredients23 m servings 42 cals
- Preheat the oven to 400 degrees F. Lightly grease a baking sheet, or line it with parchment.
- Mix all the ingredients, by hand or mixer, until a well-blended, cohesive dough forms; this will take about 2 minutes at medium-low speed in a stand mixer.
- Drop the cookie dough by teaspoonfuls onto the prepared baking sheet (a teaspoon cookie scoop works well here), leaving 1 inch between them; these cookies won't spread much when they bake.
- Use a fork to flatten each cookie to about 1/4 inch thick, making a cross-hatch design.
- Bake the cookies for 8 to 12 minutes, until just browned on the bottom. Allow the cookies to cool completely on the baking sheet.
Per Serving: 42 calories; 2.6 g fat; 4.5 g carbohydrates; 0.6 g protein; 14 mg cholesterol; 31 mg sodium. Full nutrition
ReviewsRead all reviews 22
I made these cookies first using coconut oil in place of butter; next following recipe exactly, using butter. They are both good. But if you are looking for a shortbread type cookie don't chan...
I made these following the recipe exactly. I used Sprouts brand organic coconut flour and Bob's Red Mill all purpose flour (made with garbanzo and fava flours). They came out quite tasty, and no...
Wow! Didn't crumble and fall apart like a lot of gluten free baking does. Very subtle flavor but I really liked these cookies. I used vanilla instead of coconut flavoring. Can't wait to try them...
Very tasty! I added a dash of vanilla, and I used coconut sugar instead of regular sugar. Delicious, easy and gluten free!
Tried it and loved it! Added a little bit of vanilla extract and it was delish.
I used coconut and almond flour instead of the gluten free flour.... I made them into thumb prints with jelly in the middle SOOOOOOOOO GOOOOOOD
I wasn't sure how these would turn out. Pulling a all-nighter doing class work and the infamous sweet tooth kicked in. I used almond flour in place of gluten-free flour. I put a tbsp of unswee...
This recipe is definitely a keeper. Like several other cooks, I added vanilla rather than coconut extract (1/2 tsp), substituted coconut sugar for the white sugar, and used coconut oil rather...