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.
Servings: 22 cookies
- 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.