- 3 tablespoons coconut flour
- 2 tablespoons cold salted butter
- 1 tablespoon honey
Today I would like to share with you a little treat I have been enjoying lately: coconut shortbread cookies. After being on the GAPS diet for a while I just craved a sweet treat, and these simple little shortbreads did just the trick. I love to have them alongside a cup of hot tea with honey. This recipe was originally shared by Lauren of Empowered Sustenance, at The Coconut Mama.
Coconut flour is a great option for those on gluten and/or grain-free diets. It is high in fiber (so don’t over-do it) and protein. It is also ready to use, unlike so many other whole grain flours that must be soaked or soured for digestibility. It is always nice to have another ingredient to add to my kitchen pantry.
The original recipe really has only 4 ingredients, but I use salted butter, so I have been leaving out the sea salt. Another bonus! Three basic ingredients that equal a lovely cookie. I love simple and quick food.
1. Before you begin, preheat oven to 365 degrees.
2. Then, put everything into a bowl and mash it together with a fork or pastry blender.
3. Now I take my 1/2 tablespoon measuring spoon and scoop out the dough. I find that rolling each bit of dough between moistened hands works best.
4. Flatten each cookie slightly and bake for 10 minutes. I use my baking stone for this, but if you don’t have one, you could line a cookie sheet with parchment and bake on there.
5. I like to leave them sit on the baking sheet a little to harden up once they come out of the oven.
Here are a few add-ins that I have tried and they are simply delightful:
1. Lemon zest and a drop of vanilla.
2. A pinch of cinnamon, nutmeg, and ground coriander for a spiced treat.
3. And yesterday I tried a bit of almond and lemon extract – wonderful!
Brew a pot of tea and enjoy! This recipe makes eight bite-sized cookies. Now, it may seem silly to only make eight cookies, but they sorta absorb moisture easily, so they don’t store too well. But I have had success with putting them in tupperware till the next day (but they usually don’t last that long!). I typically make a double batch.
Welcome to Restoring Simplicity! My name is Melissa, and I am married to a great guy named Albert. This is where I talk about all of our adventures. I like to write about what we do to incorporate a whole-food and natural lifestyle into our everyday living. We both love gardening, backpacking, and good food (amongst many other things!). Stop by from time to time to see what we are up to... 
Really? It’s that easy? Can’t wait to try these!
I can do this!! Thanks so much!
HELP! Any chance you have weights for the flour? I attempted these using homemade coconut flour but they were definately too wet. Spread all across the sheet while baking. My flour feels really light. I am playing with half coconut half almond flour and some with all almond flour. The cookie dough is delightful!
I don’t have the weights….Sorry you had trouble Kirsten! I have never experienced them spreading. That is so weird. They are always more on the dry side so I am not even sure what could have happened!