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