I whipped up these coconut flour based shortbread cookies so that I could have an AIP and GAPS friendly treat, and they turned out so well! The flavor is true to the shortbread I was dreaming of, and they come together in a flash.
The recipe is super simple:
- 1/3 cup coconut flour
- 1/4 cup Tin Star Foods brown butter
- 1 tbsp honey
- pinch of salt
- optional splash of vanilla
Mix well, then place little mounds on a cookie sheet lined with parchment paper. (They don’t flatten or spread at all, so if you want a more traditional flat cookie, be sure to spread them before you bake them.) Top with a dash of cinnamon (or not) and pop in the oven at 350 for 6-8 minutes. I got 9 bite sized cookies out of the batch!