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Gluten-Free Coconut Flour Shortbread Cookies
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. Of course, flavored or unflavored, we think these cookies are perfectly snack-able as is, in all their subtle or robust coconut glory.
Ingredients
- 1/4 cup coconut flour
- 1/4 cup King Arthur Gluten-Free Flour
- 1/4 cup sugar
- 1/4 cup (4 tablespoons) soft unsalted butter
- 1/4 teaspoon salt
- 1 large egg
- 1/8 teaspoon coconut flavor, optional; for stronger flavor
Instructions
- Preheat the oven to 400°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" between them; these cookies won't spread much when they bake.
- Use a fork to flatten each cookie to about 1/4" 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.
- Yield: 22 cookies.
Nutrition Information
- Serving Size 1 cookie (10g)
- Servings Per Batch 22 cookies
Amount Per Serving:
- Calories 40
- Calories from Fat 25
- Total Fat 2.5g
- Saturated Fat 1.5g
- Trans Fat 0g
- Cholesterol 15mg
- Sodium 30mg
- Total Carbohydrate 5g
- Dietary Fiber 1g
- Sugars 3g
- Protein 1g
* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.
Tips from our bakers
- For flavored variations, add up to a tablespoon of lemon or orange zest (grated rind), or a teaspoon of ground cinnamon or vanilla extract.
- For crunchier cookies, substitute vegetable shortening for half the butter.
- This recipe can also be made in a stoneware shortbread pan. Press the cookie dough evenly into the lightly greased pan. Bake at 350°F for 22 to 25 minutes, until the edges are dark golden and the surface is pale golden.
