While shopping at Costco, I mindlessly bought huge bags of coconut flour and fine almond meal. At the time, I wasn't sure what I would do with it, but I knew I was going to do something gluten-free. Weeks later, I finally developed this recipe. The texture is just like your regular shortbread cookie, but there's absolutely no wheat flour! The recipe is simple and quick to whip up. It's a great dough that holds its shape well, so take out all your fun cookie molds, icings, and decorations. Double or triple the recipe to make more to share with friends! Enjoy!
180g butter, room temperature
90g granulated sugar
6g vanilla paste (you can use vanilla extract instead)
135g coconut flour
135g almond meal, finely ground
20g powdered sugar
Preheat the oven to 325F.
- In your electric mixer with a paddle attachment, whip the butter on medium speed until it looks like mayonnaise and holds a peak. If the butter is still cool, use a blow torch to heat the sides of the bowl (heat in 1-2 second bursts).
- Add the sugar and salt to the whipped butter and continue to beat until light and fluffy, about 2 minutes. Be sure to scrap the sides and bottom as necessary.
- Add the vanilla paste and mix until combined (about 30 seconds).
- Remove the bowl from the mixer and add the coconut flour.
- Hand mix the coconut flour with a wooden spoon until it's combined.
- Add the almond meal and mix until combined.
- Pack the dough into your cookie molds and bake for about 13-15 minutes in a convection oven, 17-19 minutes in a traditional oven.
- Allow the cookies to cool for about 5 minutes before unmolding.
- Cool the cookies for another 5-10 minutes on a cooling rack.
- Once the cookies are sufficiently cool, cover each cookie with a dusting of powdered sugar.
- The cookies are best eaten the day of. :)