Rating: 4.5 stars
41 Ratings
  • 5 star values: 28
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

These buttery-rich, crisp shortbread cookies are a great wheat-free alternative to classic shortbread. Without the additional coconut flavor, they have the faint aroma and taste of coconut thanks to coconut flour. With the flavor, you'll have a cookie with robust coconut taste, perfect for dunking into a pot of chocolate fondue or glass of milk.

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Ingredients

22
Original recipe yields 22 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F. Lightly grease a baking sheet, or line it with parchment.

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  • 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.

Nutrition Facts

42 calories; protein 0.6g; carbohydrates 4.5g; fat 2.6g; cholesterol 14mg; sodium 31.3mg. Full Nutrition
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