I promise I’ll start posting non-dessert recipes again soon, but these are just so good I can’t help myself! They’re made of coconut butter, coconut flour and a touch of maple syrup – seriously delicious, but not without nutritional benefit! And holy crap, it’s low carb, too (1 net carb per cookie)!
I know, there’s maple syrup – but don’t freak out! It’s just enough to help hold these together and give some flavor without adding any real amount of carbs. If you want to sub for a sugar free syrup, though, be my guest!
If you want a mineral-rich cookie with mild antibiotic properties (from both the coconut butter and the maple!) that is also rich and buttery and tastes like all that is amazing, then this is the cookie for you.
Shortbread cookies that are not only simple and delicious, but are paleo, vegan AIP-compliant, grain free, gluten free and perfect with tea.
- 1/2 cup coconut butter/creamed coconut (melted)
- 1 tbsp maple syrup
- 1 tbsp coconut flour
- pinch of salt
- Preheat your oven to 300°F.
- Mix in salt and maple syrup into coconut butter.
- Mix in coconut flour – a thick dough should have formed, if it’s not as thick as regular cookie dough, sprinkle in a little (seriously, just a little) coconut flour at a time and mix.
- Divide into 12 flat patties (about 2″ in diameter, and around a 1/4″ thick).
- Bake for 20 minutes, until golden around the edges.
- Let cool for another 15 before diving in
Pro tip: I used a muffin tin for these to divide evenly, and make sure they didn’t spread.