These paleo coconut flour shortbread cookies contain only four ingredients, and they come together in just 20 minutes! It doesn’t get easier than that. They’re perfect for a holiday party, cookie exchange, or just a treat for your family.
As with any paleo recipe, these cookies are not exactly like traditional shortbread. First, it uses coconut oil instead of butter. But while it’s missing that buttery taste, the maple syrup and vanilla add delicious flavor.
Since they’re so easy to make, it’s a great recipe for getting kids involved. Just be sure the dough gets creamed together well and is holding together. The dough should look like this:
Most of the time when using coconut flour, I don’t recommend doubling the recipe. I think it’s safe to do with this recipe, though.
Let the cookies cool well before eating. They’re rather dry like most shortbread and they hold together better after they have cooled. Be sure to serve them with some hot chocolate, tea, or coffee!
- Preheat the oven to 350° F and line a cookie sheet with parchment paper.
- Place the coconut flour and coconut oil in a bowl. With a pastry blender, fork, or your hands, mix thoroughly until the coconut flour looks like wet sand and clumps together when tightly squeezed.
- Add the maple syrup and vanilla. Using a wooden spoon or a spatula, cream together until it forms a smooth dough. If the dough seems too dry, add a little more maple syrup.
- Divide dough into nine parts and roll each part into a smooth ball. Place on lined baking sheet and flatten with the back of a fork, making a crisscross pattern.
- Bake for 8 minutes. Let cool on the cookie sheet for 10 minutes and then finish cooling on a wire rack.
- Serve after completely cooled or store in an airtight container in the fridge.
A food processor can be used instead of making it by hand.