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Maple Shortbread (Paleo, AIP-Friendly)

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I love this Maple Shortbread for two reasons: (1) I really love shortbread; and (2) the recipe has only 5 ingredients — you probably have all of them in your pantry right now — and it’s AIP friendly, too. I have deep empathy for food lovers on a restricted diet, so I wanted to share something that everyone can enjoy.


Further Food Commentary:

Although most desserts are pretty much guaranteed to have some combination of sugar + fat, this particular recipe is great for individuals who are avoiding gluten and want to make their own unprocessed, refined sugar-free treat. Vanilla extract is one of my favorite ingredients for when I'm craving something sweet. Like cinnamon, it has virtually little to no calories and it will give your treat the illusion that it is even sweeter, without using any processed or artificial ingredients.

By Katie Bishop, MS, Nutritionist

Maple Shortbread (Paleo, AIP-Friendly)

Stars ( Reviews)

  • Prep Time:5 minutes
  • Cook Time:1 hour 10 minutes
  • Servings: 16

Ingredients

3/4 cup coconut flour, sifted
6 tablespoons coconut oil or ghee, room temperature
1⁄4 cup maple syrup
1 teaspoon pure vanilla extract (my addition)
pinch sea salt

Instructions

1. Line a baking sheet with parchment paper or a silicon baking mat. Set aside.
2. Place all ingredients in the bowl of a standing mixer and blend on medium-high for 1 minute. Don’t have a stand mixer? A hand mixer will work, too.
3. Pat the dough into a square and cut it into 16 even pieces. Pat each piece into a bar shape with your fingers and place on the baking sheet. Poke lightly with a fork in whatever design you like. Place the baking sheet in the freezer for at least 30 minutes.
4. Meanwhile, preheat oven to 200F. When the shortbread has chilled, transfer the baking sheet to the preheated oven. Bake for 45-50 minutes, or until just lightly golden.
5. Remove baking sheet from the oven and allow the cookies to cool on the baking sheet for 10 minutes. Transfer cookies to a cooling rack to cool completely. Shortbread can be stored in the fridge for up to 5 days or freezer for up to 1 month (if they last that long). Eat at room temperature.

Note: I added vanilla because I’m kind of a vanilla junkie. These were delicious as-is, but if you can eat ghee, I think they’d be super rich and buttery if you replaced the coconut oil with ghee.

1. Line a baking sheet with parchment paper or a silicon baking mat. Set aside. 2. Place all ingredients in the bowl of a standing mixer and blend on medium-high for 1 minute. Don’t have a stand mixer? A hand mixer will work, too. 3. Pat the dough into a square and cut it into 16 even pieces. Pat each piece into a bar shape with your fingers and place on the baking sheet. Poke lightly with a fork in whatever design you like. Place the baking sheet in the freezer for at least 30 minutes. 4. Meanwhile, preheat oven to 200F. When the shortbread has chilled, transfer the baking sheet to the preheated oven. Bake for 45-50 minutes, or until just lightly golden. 5. Remove baking sheet from the oven and allow the cookies to cool on the baking sheet for 10 minutes. Transfer cookies to a cooling rack to cool completely. Shortbread can be stored in the fridge for up to 5 days or freezer for up to 1 month (if they last that long). Eat at room temperature. Note: I added vanilla because I’m kind of a vanilla junkie. These were delicious as-is, but if you can eat ghee, I think they’d be super rich and buttery if you replaced the coconut oil with ghee.

Nutrition Information

Per Serving:  Calories: 82; Total Fat: 6 g; Saturated Fat: 5 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 2 mg; Sodium: 13 mg; Potassium: 1 mg; Carbohydrate: 6 g;  Fiber: 2 g; Sugar: 2 g; Protein: 1 g
Nutrition Bonus: Iron: 4%;

Want to see more quick & easy paleo meals? Check out Melissa’s book Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less for delicious recipes! Can’t wait for it to ship?! Try out 18 more recipes from Melissa’s new book in the meantime. 

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Melissa Joulwan Contributor
Melissa Joulwan
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5 thoughts on “Maple Shortbread (Paleo, AIP-Friendly)”

  1. Lori

    I add organic beets+ powder it’s a Sunfood Superfoods for flavor & color & hibiscus powder. Gives it a great festive party vibe. I also use molds to make them into leaf/flower shapes.

    Reply ↓
  2. Lori Toher

    Theses are great! I substituted 4Tbs. Ginger syrup with/&= the maple syrup. So that the 1/4cup maple& ginger syrup equaled the same amount as in the recipe. I loved shortbread before starting the AIP diet. Now I found coconut spread (by Nature’s Balance) that is just as great! I will probably have some on top of these!

    Reply ↓
  3. Amanda

    These are yummy. They don’t get crunchy like they look but the taste is great!
    Thanks for a simple delicious cookie recipe!

    Reply ↓

  4. Pingback: 33 AIP Cookie Recipes To Keep Cravings At Bay

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