Gluten-Free Coconut Flour Shortbread Cookies recipe

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Ingredients

¼ cup King Arthur Coconut Flour
¼ cup King Arthur Gluten-Free Flour
¼ cup sugar
¼ cup softened unsalted butter
¼ teaspoon salt
1 large egg
⅛ teaspoon coconut flavoring, for stronger flavor

Nutrition Info

41.8 calories
carbohydrate: 4.5 g
cholesterol: 14 mg
fat: 2.6 g
fiber: 0.5 g
protein: 0.6 g
saturatedFat: 1.7 g
servingSize: -
sodium: 31.3 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

  3. 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.

  4. Use a fork to flatten each cookie to about 1/4 inch thick, making a cross-hatch design.

  5. Bake the cookies for 8 to 12 minutes, until just browned on the bottom. Allow the cookies to cool completely on the baking sheet.

Recipe Yield

22 cookies

Recipe Note

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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