Coconut Cream Shortbread Cookie Recipe

Scrumptious vegan recipe, NO gluten, soy, corn, nuts or refined sugars!

Many thanks to Alessandra at Cucina Libera for sharing this fabulous gluten free vegan coconut cookie recipe with us.

Melt-in-your-mouth coconut cream shortbread cookies: Delicious as is, easily customized with fun flavors and/or glazes - lemon, fruit preserves, chocolate/chocolate chips, cinnamon sugar, chocolate mint... Yum!

This flexible gluten free shortbread cookie recipe is also Absolutely Scrumptious! You might want to double the recipe!

Total prep & cook time: 40 min

12 Cookies

Nutrition Data Per Cookie, 15g: 71 cal, 32 fat cal, 4g fat, 3g saturated fat, 56mg sodium, 9g carb, 1g fiber, 2g sugars, 1g protein, 0 cholesterol, Estimated Glycemic Load 5

Ingredients:

• 70g (1/2 Cup) Sorghum Flour
• 20g (2 Tbsp + 2 tsp) Tapioca Starch or Flour
• 60g (approx. 1/4 Cup) Creamed Coconut or Coconut Butter (NOT Coconut Oil)
• 1/2 Chia Egg (1 1/2 tsp Ground Chia mixed with 4 1/2 tsp filtered water)
• 30g (2 Tbsp + 2 tsp) Coconut Sugar
• 2 tsp Vanilla Extract
• 1/4 tsp Salt

Directions:

1. Preheat oven to 325F/160C
2. In mixing bowl, combine creamed coconut, coconut sugar, salt, vanilla and 1 tsp of very hot water. I found that a fork works quite nicely to really mix the ingredients well
3. In a separate bowl, stir/whisk together the tapioca and sorghum
4. Add the dry ingredients to the creamed coconut mixture, along with the chia egg. Mix everything until a smooth, stiff dough forms - you will need to knead with your hands (aren�t I clever!)
5. Once the dough is smooth and uniform, break off small pieces, and roll between your palms to form 1" balls. Using your fingers or a fork, gently flatten each dough ball - to approx. 1/4" thickness - onto an ungreased baking sheet
6. Place the cookie sheet in the fridge to chill for 15-20 minutes
7. Transfer the baking sheet to a preheated oven and bake for 7-10 minutes
8. The cookies should seem slightly undercooked when you remove them; they'll continue to bake a bit and firm up as they cool
9. Allow the cookies to cool on the baking sheet (don't try to take them off while they're hot - really). Once they've cooled for 10-15 minutes, they can be transferred to a cooling rack
10. Allow the cookies to cool COMPLETELY before serving or scarfing them down

Create a Fabulous Day!

Alessandra of Cucina Libera is a long-time vegan, with a penchant for coconuts, an adoration of leafy greens, and multiple food allergies and sensitivities.

Instead of seeing her diet as limiting, she embraces the opportunity to create healthy, real food recipes that are decadently delicious, and will please even �conventional� eaters.

After years of creative culinary experiments � made easier by greater awareness of allergy-friendly ingredients, and easier access - Alessandra started Cucina Libera (loosely translated as liberated kitchen), to share her gluten free, allergy friendly vegan recipes and conscious living ideas.

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