We’re on day TEN of our 14 Days of Cookies blog series! We doing a tasty Gluten-Free shortbread recipe featuring coconut flour! On April 1st ABW Appliances will be hosting our 4th annual Kelly’s Cookie Challenge, a cookie baking competition with the goal of raising money for charity. Tickets are only $20 per person. Get yours today!
This year we are thrilled to be partnering with the King Arthur Flour company. Starting this year the OFFICAL flour of Kelly’s Cookie Challenge! All of the recipes featured in this blog series is provided courtesy of King Arthur Flour. Enjoy!
For more incredible recipes please visit the recipe section of the King Arthur Flour website. You can buy their fantastic book, The King Arthur Flour Cookie Companion, along with many other books, baking supplies, and kitchen tools at their online store. Check them out!
Gluten-Free Coconut Flour Shortbread Cookies
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.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
- 1/4cupcoconut flour
- 1/4cupKing Arthur Gluten-Free Flour
- 1/4cupsoft unsalted butter4 tablespoons
- 1large egg
- 1/8teaspooncoconut flavoroptional; for stronger flavor
Preheat the oven to 400°F. Lightly grease a baking sheet, or line it with parchment.
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.
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.
Use a fork to flatten each cookie to about 1/4" thick, making a cross-hatch design.
Bake the cookies for 8 to 12 minutes, until just browned on the bottom. Allow the cookies to cool completely on the baking sheet.
For flavored variations, add up to a tablespoon of lemon or orange zest (grated rind), or a teaspoon of ground cinnamon or vanilla extract. For crunchier cookies, substitute vegetable shortening for half the butter. This recipe can also be made in a stoneware shortbread pan. Press the cookie dough evenly into the lightly greased pan. Bake at 350°F for 22 to 25 minutes, until the edges are dark golden and the surface is pale golden.