Coconut Flour Shortbread Cookies

Coconut flour butter cookie cookies are straightforward three ingredients vegetarian coconut flour cookies no eggs, no protein and no dairy farm. They're keto friendly victimization sugar free Monk fruit sirup.

Coconut Flour Shortbread Cookies

There is no season to get pleasure from a delicious fresh shortbread right? And what’s higher than healthy coconut flour butter cookie cookies 100% vegetarian to snack with a cup of coffee?

WHAT’S COCONUT FLOUR ?
Coconut flour is created from dried food. it's a really healthy protein free flour, low in carbs, high in fiber and keto friendly. Also, it may be a really tough to bake with coconut flour initially because it may be a extremely liquid absorbent flour because of the high fiber content. That's why I like to recommend to use contemporary flour with no lumps and to live the flour in weight if you'll for full exactitude.

Coconut Flour Shortbread Cookies

This is the foremost straightforward vegetarian coconut flour cookies you may ever create. All you would like ar three straightforward wholesome ingredients.
Coconut flour – check that your coconut flour is contemporary, with no lumps and if you'll live the flour in grams or oz for exactitude.

Liquid sweetener – any liquid sweetener works rather well during this formula. I really like to use either syrup or sugar-free monk fruit sweetener to form them keto friendly and sugar-free

Unrefined vegetable oil – melted . If you don’t like coconut flour in your baking use refined coconut flour, it's no flavor.

Coconut Flour Shortbread Cookies

INGREDIENTS :
  • 7 oz coconut flour 200 g or 1 2/3 cup + 1 tablespoon)
  • 4 fl oz coconut oil , melted (125 ml, 1/2 cup + 1 teaspoon)
  • 4 fl oz liquid sweetener of your choice maple syrup Keto Monk fruit syrup or agave (125 ml, 1/2 cup + 1 teaspoon)

INSTRUCTIONS :
  1. Preheat oven to 180 C (350F). Line two cookie sheets with parchment paper. Set aside.
  2. Carefully measure the flour and liquids in small container. I recommend to use grams/oz and fl.oz or ml for precision. Coconut flour contains 4 times more fiber than regular wheat flour. If you are not precise the dough can be too dry or too moist.
  3. In a medium mixing bowl, add all the ingredients, order doesn't matter : coconut flour, melted coconut oil and maple syrup.
  4. Combine with a spoon at first. The dough will be very wet and it dry as you go. It should take about 2 minutes to form a cookie dough ball. After 1 minute, knead the dough with your hands to gather the dough together and form a dough ball. If too dry, add a splash more liquid sweetener, 1 teaspoon at a time until it comes together. If it is too moist, add more coconut flour, same 1 teaspoon at a time. You want to get a soft buttery cookie dough ball.
  5. Set aside at room temperature on the bench top for 5 minutes to let the coconut flour fiber absorb the liquid.
  6. Place the cookie dough ball onto a piece of parchment paper. Press another pieces of parchment paper on top. Use pieces of about 20 cm long (8 inches).
  7. Roll the dough until it reach about 4 mm (0.15 inches) thickness. Don't roll to flat or the cookies gets fragile.
  8. Cut out the cookies using a cookie cutter shape of your choice. You can dip the cookie cutter into warm water before cutting the dough to avoid it to stick to the dough. If so, make sure you dry the cookie cutter slightly as you don't want to add plenty of water onto your dough.
  9. Use a spatula to lift out the shaped cookie from the parchment paper and transfer to the cookie sheet. The shortbread cookies won't expand during baking so you can leave only half thumb space between each.
  10. Gather the left over of dough from the outside of the cut cookies to reform a cookie dough ball. Roll again using the same pieces of parchment paper and repeat until no more dough.
  11. Bake for 10-12 minutes or until the sides are golden brown.
  12. Cool down on a cookie rack.
  13. If you want to decorate the cookies with melted dark chocolate, wait for the cookies to be at room temperature. You can freeze the dipped cookies for 2-5 minutes to set the chocolate shell quickly.




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