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Gluten-Free Coconut Flour
Shortbread Cookies

Gluten-Free Coconut Flour Shortbread Cookies recipe

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

Instructions

  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" 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.

Prep 10 mins. to 15 mins. | Bake 8 mins. to 12 mins.
Total 18 mins. to 27 mins. | Yield 22 cookies

Reprinted with permission from King Arthur Flour.


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