We all need 'em. And I know I can't do without 'em. When I first removed gluten from my diet, the very first thing I did was re-work my cookie recipes so that they were gluten-free for Pete's sake! (check out my Rockin'-est GF Chocolate Chip Cookies Ever!)
But when I found myself following a strict Paleo (AIP) diet, I had to find some alternative cookie recipes yet again...You might say that these cookies were born out of desperation to have some kind of treat. Enter: The Coconut Shortbread Cookie.
While I was very limited in what I could eat while healing my Leaky Gut (it was a very loooooooong healing journey that only got resolved through my own Functional Diagnostic NutritionÂ®
program), I ate a LOT of these. Like, at least six a day (no joke). To ease your shock, I will mention that 1: I was borderline underweight and needed to keep my calories up; 2: they don't contain processed sugar; the whole recipe only calls for 1 tablespoon of maple syrup; and 3: these cookies are really small, like the size of a vanilla wafer (only THESE actually have NUTRITION!)
The secret to the delicate, airy texture is putting them in the freezer for 7 - 10 minutes while they are somewhat hot, as this solidifies the fat quickly.
I know your mouth is watering - let's get on with the recipe!
4 Tbs. coconut flour
2 Tbs. unsweetened shredded coconut
4 Tbs. palm shortening (or butter if you like, or gheeâ¦but not coconut oil because it doesn't stay stable enough)
1 Tbs. maple syrup (or a little more if you want it sweeter)
1/8 tsp. salt (omit if using salted butter)
Preheat oven to 350.
Line small baking sheet with parchment (necessary).
Put all ingredients in a small bowl and blend thoroughly.
Place bowl in fridge for about 10 minutes to firm up the dough for handling.
Then, remove from fridge and with a small spoon, scoop out gumball sized clumps of dough and roll in your palms to make 1â sized balls (you will get 12-15 balls).
Flatten the balls into disks with your fingers (remember, the thinner the cookie, the quicker it will cook so be careful!)
Remove from the oven and let sit in the pan for 10 minutes (if you try to remove them they will crumble :( )
Pop the pan into the freezer (be sure to put a kitchen towel down in the freezer first!) for 10 minutes.
Remove from freezer and savor the sublime goodness!
Serving Size: 1 cookie