Gluten-Free Recipe ‹ Gluten-Free Coconut Flour Shortbread Cookies

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.

Ingredients

• ¼ cup King Arthur Coconut Flour
• ¼ cup King Arthur Gluten-Free Flour
• ¼ cup sugar
• ¼ cup softened unsalted butter
• ¼ teaspoon salt
• 1 large egg
• ⅓ teaspoon coconut flavoring, for stronger flavor

Cooking Directions

1. Preheat the oven to 400 degrees F. Lightly grease a baking sheet, or line it with parchment.
2. 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.
3. Drop the cookie dough by teaspoonfuls onto the prepared baking sheet (a teaspoon cookie scoop works well here), leaving 1 inch between them; these cookies won't spread much when they bake.
4. Use a fork to flatten each cookie to about 1/4 inch thick, making a cross-hatch design.
5. Bake the cookies for 8 to 12 minutes, until just browned on the bottom. Allow the cookies to cool completely on the baking sheet.

Nutrition Facts

• calories41.8
• carbohydrateContent4.5 g
• cholesterolContent14 mg
• fatContent2.6 g
• fiberContent0.5 g
• proteinContent0.6 g
• saturatedFatContent1.7 g
• sodiumContent31.3 mg
• sugarContent2.3 g