Gluten-Free Coconut Flour Shortbread Cookies

These buttery-rich, crisp Gluten-Free Coconut Flour 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.

Prep: 10 to 15 min | Bake: 8 to 12 min | Yield: 22 cookies

Ingredients

• 1/4 cup coconut flour
• 1/4 cup King Arthur Gluten-Free Flour
• 1/4 cup granulated 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

1. Heat 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 teaspoonsful 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" thick, making a cross-hatch design.
5. Bake the cookies for 8 to 12 minutes, until just browned on the bottom.
6. Allow the cookies to cool completely on the baking sheet.

Notes

Recipe and photo used with permission from: King Arthur Flour