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Delight Gluten-Free

The authority on gluten-free living.

Coconut Flour Shortbread

Coconut Flour Shortbread

These buttery cookies come together in minutes and are an excellent way to show off what coconut flour can do in baked goods. Pair them with a cup of coffee or as a delicate little bite with ice cream.

Ingredients

Dough

  • 1/4 cup (32g) coconut flour
  • 1/4 cup (39g) King Arthur Gluten-Free All-Purpose Flour
  • 1/4 cup (50g) sugar
  • 1/4 cup (4 tablespoons, 57g) soft unsalted butter
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/8 teaspoon coconut flavor, optional; for stronger flavor

Garnish (optional)

  • 3/4 cup (45g) toasted large-flake coconut

Instructions

  1. Preheat the oven to 400°F. Lightly grease a baking sheet, or line it with parchment.
  2. Mix all the dough 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. Scoop the dough by the tablespoon and pat into rounds 1/2″ thick. If desired, roll the edges in toasted coconut. Place the cookies on the prepared baking sheet, spacing them 1″ apart.
  4. Bake for 10 to 14 minutes, until just browned on the bottom. Remove from the oven and let cool completely on the baking sheet.
  5. Store in an airtight container on the counter for up top 10 days.

Recipe courtesy of  King Arthur Flour Company,

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