Comment document.getElementById("comment").setAttribute( "id", "afede5fa63bffbf982f1e5e906d583c2" );document.getElementById("f9e07768de").setAttribute( "id", "comment" ); Hi I’m Alison Andrews! While I loved the slightly crispier texture, I found the shortbread with coconut oil had a too pronounced coconut taste. Enjoy the recipe ! Store the cookies up to 1 week at room temperature in a cookie jar. Thanks for the lovely feedback! I had to double the liquid, the amount of margarine didn’t allow for merging into a ball. Really easy to make and wonderful to eat ! Just about 8 or 9 of them. Let me know ! In my tests when using the whole egg the cookies didn’t have that typical shortbread texture, okay got it! Alternatively refrigerate it overnight (up to 3 days). Make a well in the center and pour in melted coconut oil and maple syrup. If it is hot where you live, store in the fridge to prevent the chocolate decoration from melting. These cookies taste somewhat like the bakery biscuits from our local bakery in India. In a small saucepan, melt the chocolate chips with coconut oil, stirring constantly. i love how thick they are. Let cool completely. It was about 100 degrees (or more) in my kitchen! They are very fulfilling and won’t blow your carb count either. Vegan Almond Butter Cookies with Chocolate Drizzle. Please do us a favor and rate the recipe as well as this really helps us! You can freeze the cookies in silicon bags and defrost the day before on a plate. You can use cold, solid ghee or clarified butter and some of my test batches were actually for coconut oil shortbread. You can either use a rolling pin or your hands to flatten it out. Excited to try these, as it is not easy to find baked goods that are low carb, GF, AND egg free! The dough can be stored in the refrigerator for upto 3 days. Because they don’t use any dairy or eggs, they are completely vegan-friendly! I guess yes but it will be very bland in flavors. For the best texture, you need to use brown rice flour, not white rice flour, for these cookies. Sign up to our email list for a fabulous (and free) recipe ebook containing 10 delicious vegan dinner recipes and to stay updated with all our latest recipes posted to the blog. She never eats my attempts at cooking so it’s a huge win! Because it is so hygroscopic (liquid absorbent) you need a fair amount of liquid in every coconut flour recipe. XOXO Carine. This small batch recipe contains just 4-ingredients and makes 8-9 shortbread cookies. In another bowl, mix the chia seed meal with non dairy milk and let sit for 2 minutes. Thanks for trying them from your kitchen and sharing your lovely feedback here. Mix well, adding the milk a little at a time until you get a firm but easily mouldable dough - add a bit … What ingredients in these coconut flour shortbread cookies? Place the cookies on parchment lined baking sheet, cover with another parchment and refrigerate for 15 minutes(or 10 minutes in the freezer). thanks for sharing <3, Those look scrumptious! I agree with others that it goes really well with almond. XOXO Carine. I added a 1/4 teaspoon of ground cardamom seeds and a teaspoon of orange zest. They are tasty, but the consistency is more powdery. Can maple syrup or honey be used for the sweetener? 4.83 from 47 votes. Lets get Social! Thank you for your support in making Leelalicious possible. Made this today and was very satisfied with the outcome. Remove from the fridge, open the plastic wrap, the dough will be firm but still crumbly when you take some in your hands that is ok. I tried s. ome recipes from the internet and my own spin-offs that were pretty close to the classic 3 ingredient shortbread cookies (flour, sugar, butter). The nutrition panel is after the recipe box, simply scroll down and you will see it ! So when you place the cookie dough in the fridge before baking, it really hold well together. coconut shortbread recipe, none of the cookies lasted longer than a couple of days at our house. Hi Carine, Can pure powdered stevia be used in this recipe as a sweetener? XOXO Carine.