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Coconut Flour Shortbread Cookies
Super simple coconut flour shortbread cookies made with whole food ingredients.
Course
Sweets & Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
cookies
Calories
116
kcal
Author
Kristine Underwood
Ingredients
▢
8
TBS
coconut flour
▢
4
TBS
butter, room temperature but still solid
▢
1
TBS
maple syrup or honey
▢
1/2
tsp
vanilla extract
US Customary
-
Metric
Instructions
Preheat oven to 350 degrees and line a baking sheet.
In a small bowl, cream butter and coconut flour.
Add maple syrup and vanilla and cream until smooth.
Using a 1 TBS cookie scoop, scoop dough onto a lined baking sheet and gently press down on the tops of the cookies with a fork to flatten.
Bake for 8-10 minutes until lightly browned on the bottom.
Let the cookies cool completely on the pan.
Nutrition
Serving:
1
cookie
|
Calories:
116
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
9
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.3
g
|
Cholesterol:
20
mg
|
Sodium:
80
mg
|
Potassium:
10
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
233
IU
|
Calcium:
6
mg
|
Iron:
0.2
mg