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Coconut Shortbread Cookies

March 14, 2017

While binge watching, I mean updating ourselves on some much needed episodes of “How To Get Away Murder“. Been trying to get to the bottom of who killed Wes. If you haven’t started watching it yet, what are you waiting for? This is some of Viola Davis’ best stuff and she’s pretty darn awesome in everything she plays in already.

 

 

Mid-episode, I got up and said, “I want to make cookies!” My wife never tells me no. She’s my number one guinea pig. Her response was, “What kind of cookies?” Coconut Shortbread Cookies!! Yum. Shortbready, sweet vanilla cookies that are absolutely gluten-free and have no added sugar.

 

 

Coconut Shortbread Cookies are perfect to dip in a warm mug of milk while catching up on what’s happening in the newspaper. They serve great as breakfast cookies. Coconut flour, the main ingredient, is rich in protein, fiber and healthy fat. I might even be willing to dip them in my coffee. Don’t mind if I do!

 

 

 

We made these Coconut Shortbread Cookies so quickly that we were able to pop them in and out in order to munch on them with our Fairlife milk watching more of our show. What will you eat them with? You can even have them for breakfast!

 

XO

 

 

Coconut Shortbread Cookies

 

Shortbready, sweet vanilla Coconut Shortbread Cookies are absolutely gluten-free and have no added sugar, perfect to dip in milk.

 

 

Prep time:  10 mins

Cook time:  15 mins

Total time:  25 mins

Yields: 10-12

 

 

 

 

 

Ingredients

 

Instructions

  1. Preheat oven to 350° F.

  2. Spray cookie sheet with coconut oil.

  3. Whisk wet ingredients in a bowl. Slowly begin to add dry ingredients. It will become clumpy. At this time, combine with your hands. Roll into small balls. Press softly into your palm to make cookies. Place onto cookie sheet. Repeat until you have no more dough. Lightly dust shortbread cookies with powdered stevia.

  4. Bake for 15 minutes.

  5. Remove from oven. Allow to cool.

  6. Serve with milk to dip!

 

Notes

  • Store in an airtight container at room temperature for about a week.

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