Coconut Shortbread Recipe

I’m going to level with you, I’m not a huge shortbread fan but I really wanted to create something that was in cookie form and didn’t have a huge long list of ingredients AND is super easy and quick to make.

I did over cook mine a little so please do watch the cookies and only leave in for 8-10 minutes max as they are a lot tastier when not overcooked!

Coconut Shortbread Recipe

Ingredients
3 Tablespoons Coconut Flour
2.5 Tablespoons Coconut Butter
1.5 Tablespoons Agave Nectar (or honey or maple syrup)
1/2 Teaspoon Cinnamon
Few drops Vanilla Essence

Directions
1. Mix all of the ingredients together until smooth. You may need to soften the coconut butter a little – do this in either a saucepan over a low heat (keep watching it) or pop the coconut butter into a bowl and then put this bowl inside another bowl that has boiling water in it.
2. Shape into balls – squeeze the mixture tight as it will try to crumble.
3. Flatten using a fork – wet the fork in between pressing down each cookie or the mixture will try and stick.
4. Pop in the oven for 8-10mins a 180 celcius.
5. Watch the cookies to make sure they don’t go too brown, mine went a little too brown in the end as my oven was pre-warmed very well as I’d just used it.
6. Leave the cookies on the tray until they have cooled down otherwise the shortbread will crumble.
7. Eat once cooled 🙂

If you liked this recipe I think you’ll also love these posts:
The Hype with coconut products
Homemade Coconut Chocolate Recipe
Coconut Pancake Recipe with Whipped Peanut Butter Topping

If you’re not sure where to get coconut butter or coconut flour from check out our friends over at the Coconut Oil Shop who can help you out with all your coconut needs.