"C"is for Cookie, and for Coconut, too: Shortbread for the Rest of Us

While I was baking a pie crust from coconut flour, I began to wonder if I could make a tasty shortbread cookie from it, as well.

Long story short, it seems that I can. 

So can you.

A word of advice, though: if you have to refrigerate some of the dough for any reason, you will need to warm it back up on low power in a microwave oven before you can work it into balls. The shortening (butter or coconut oil recommended) needs to be pretty much liquified in the dough in order for the dough to hold together.

Also, they don't keep well. Eat or freeze within an hour or so of baking.

  

Coconut Shortbread Cookies

Ingredients:

3/4 cup coconut flour

1/2 cup butter or coconut oil, melted

3 to 4 Tablespoons honey (to taste)

1 teaspoon fresh finely grated lime (or lemon) zest

1/2 teaspoon real vanilla extract

Directions:

Preheat oven to 350º F. 

Line a baking sheet with parchment or a nonstick silicone liner.

In a small bowl, combine all ingredients, stir until it reaches a thick, pasty consistency.

Shape into approximately 1-inch diameter balls and set on lined baking sheet. With a fork, press down gently on the tops of the dough balls to flatten a bit. 

Bake about 7 to 10 minutes, until lightly browned – keep an eye on them, they will go from golden to dark brown very quickly! 

Allow to cool completely before removing from cookie sheet (handling the cookies while they're still hot will cause them to crumble).

Makes about 40 one-bite cookies.

Serve with light brunch of fruit compote and cacao nib "tea". Or whatever food and beverage floats your boat.