These coconut shortbread cookies are made with a combination of coconut flour and either wheat flour or gluten free flour along with butter and sugar.
These are my first attempt at working with coconut flour as a substitute for "regular" flour. I dipped them in chocolate and added sprinkles to celebrate the summer season.
If you are a shortbread lover like I am, these cookies aren't quite the same, but they are still tasty. I first tried them with all butter. On my second try, I used a combination of butter and shortening for a more crunchy and crumbly effect. I might even try these with all shortening.
If you need to make a dessert to accomodate someone who is avoiding gluten, these cookies are pretty good. I first found them on the King Arthur Baking site while looking for a recipe to use coconut flour.
The recipe comes together very easily and these cookies, without the chocolate coating, can be made, start to finish, in about 30 minutes! How's that for satisfying a cookie craving?
I did have to make a few adjustments, including adding some liquid to the crumbly dough and doubling the dough ingredients to make the number of cookies called for in the recipe.
Ingredients in These Cookies:
Coconut Flour: You can typically find it in the Bob's Red Mill section of the baking aisle.
All Purpose or Gluten Free Flour: You can use either one, depending on whether or not you want the cookies to be gluten free.
Granulated Sugar.
Unsalted Butter or Shortening: The original recipe calls for butter but mentions that substituting half with shortening will produce a crunchier cookie. I tried both ways and didn't notice a difference. If you would like a vegan cookie, you can go 100% shortening.
Salt.
Extracts: I used a combination of coconut and vanilla extract.
Milk Chocolate Coating: I used Milk Cholate Wafers from Melissa's Produce. They also have a Dark Chocolate version. They were super easy to melt and were perfect for dipping the cookies. Just chill the cookies to harden the chocolate.
Sprinkles: In honor of the country's 250 year anniversary, I used red, white, and blue!
To Make These Cookies:
You can combine the ingredients by hand or machine. Simply combine them together and then scoop the dough out onto a parchment lined baking sheet and slighly flatten each one before baking for ten minutes.
Be sure to watch the cookies closely becauce the bottoms can burn, even at just ten minutes. If that happens, you can use a zester to remove some of the dark bits.
Once the cookies have cooled, dip them in melted chocolate and sprinkle on your favorite sprinkles. Place them in the refrigerator to harden the coating.
Equipment You May Need:
To scoop the dough, use a 1 tablespoon cookie scoop.
To melt the chocolate wafers, I used a Wilton Melting Pot. You absolutely don't need this, but it is such a treat using it because you can just drop the chocolate in it and walk away.
Sunday Funday:
This week, the Sunday Funday group is sharing recipes with coconut flour.
- Chocolate Coconut Flour Cookies - Diabetic Friendly from Food Lust People Love
- Coconut Crusted Mahi Mahi from A Day in the Life on the Farm
- Coconut Shortbread Cookies from Karen's Kitchen Stories
- Gluten-Free Coconut Flour Chocolate Banana Cake from Cook with Renu (our host)
- Gluten Free Coffee Cake from A Messy Kitchen
- Keto Flaxseed & Coconut Flour Flatbread Sneha's Recipe
Coconut Shortbread Cookies
These coconut shortbread cookies are made with a combination of coconut flour and either wheat flour or gluten free flour along with butter and sugar.
Ingredients
- 1/2 cup (64 grams) coconut flour
- 1/2 cup (80 grams) unbleached all purpose flour or gluten free one-for-one flour
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup unsalted butter, softened, or a 50/50 mix of butter and shortening
- 1/2 teaspoon salt
- 1/4 teaspoon coconut extract
- 1 tablespoon vanilla extract
- Water, by tablespoon
- 1/2 cup chocolate melting wafers
- Sprinkles, optional
Instructions
- LIne a baking sheet with parchment and heat the oven to 375 degrees F.
- Combine the dough ingredients together by hand or mixer. Add water, by tablespoon, to bring the dough together.
- Scoop the dough with a tablespoon cookie scoop onto a parchment lined baking sheet and flatten the tops slightly.
- Bake the cookies, one sheet at a time, for 10 minutes. Watch closely.
- Cool the cookies on a wire rack.
- Melt the chocolate wafers and then dip the baked cookies and place them on a parchment baking sheet. Sprinkle them with sprinkles (optional). Chill in the refrigerator until chocolate hardens.
Nutrition Facts
Calories
101Fat (grams)
6 gSat. Fat (grams)
4 gCarbs (grams)
11 gFiber (grams)
1 gNet carbs
10 gSugar (grams)
7 gProtein (grams)
1 gCholesterol (grams)
12 mg
