Steps to Prepare Coconut Flour Lemon Cake

Gluten-Free Coconut Flour Shortbread Cookies

Coconut flour lemon loaf with lemon drizzle, from cony's finally losing it.

Recipe Summary Gluten-Free Coconut Flour Shortbread Cookies

These buttery-rich, crisp shortbread cookies are a great wheat-free alternative to classic shortbread. Without the additional coconut flavor, they have the faint aroma and taste of coconut thanks to coconut flour. With the flavor, you'll have a cookie with robust coconut taste, perfect for dunking into a pot of chocolate fondue or glass of milk.

Ingredients | Coconut Flour Lemon Cake

¼ cup King Arthur Coconut Flour

¼ cup King Arthur Gluten-Free Flour

¼ cup sugar

¼ cup softened unsalted butter

¼ teaspoon salt

1 large egg

⅛ teaspoon coconut flavoring, for stronger flavor (Optional)

Directions

Preheat the oven to 400 degrees F. Lightly grease a baking sheet, or line it with parchment.

Mix all the ingredients, by hand or mixer, until a well-blended, cohesive dough forms; this will take about 2 minutes at medium-low speed in a stand mixer.

Drop the cookie dough by teaspoonfuls onto the prepared baking sheet (a teaspoon cookie scoop works well here), leaving 1 inch between them; these cookies won't spread much when they bake.

Use a fork to flatten each cookie to about 1/4 inch thick, making a cross-hatch design.

Bake the cookies for 8 to 12 minutes, until just browned on the bottom. Allow the cookies to cool completely on the baking sheet.

Info | Coconut Flour Lemon Cake

prep: 13 mins cook: 10 mins total: 23 mins Servings: 22 Yield: 22 cookies

TAG : Gluten-Free Coconut Flour Shortbread Cookies

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