For Purim, I made these Coconut Flour Shortbread Cookies with the leftover coconut flour from Passover.
These cookies are endlessly adaptable.
If you like citrus, they can be jazzed up with lemon, lime or orange zest.
If you want to make a fancy presentation, you could dip them in chocolate and add toasted coconut, nuts or sprinkles.
They can be made with almost “flour” — wheat, quinoa, banana, almond, or gluten free flour blend of your choice or starch such as tapioca or potato.
They are perfect for Passover or for anyone on a gluten free or nut free diet.
Coconut Flour Shortbread Cookies
1 cup coconut flour
1 cup “flour” — wheat/quinoa/banana/almond/tapioca starch/potato starch, or gluten free blend of your choice
1 1/2 cups sugar.
Optional: If you it less sweet, you can use only 1 cup of sugar.
1 cup oil
1 teaspoon salt
1 teaspoon vanilla extract
Optional: 1 teaspoon almond extract
Optional: 2 teaspoons cinnamon
Optional: lemon, lime or orange zest
Food processor: mix oil, sugar, eggs, and vanilla extract. Add the dry ingredients and process until it forms into a dough.
I usually try to mix the wet ingredients first and then add the dry ingredients to prevent over mixing.
Let the dough rest for a few minutes. Coconut flour is very absorbent.
Shape dough into balls with slightly wet hands to prevent sticking and create a smooth shape.
Place onto a parchment lined cookie sheet. I find that my cookies are less likely to burn with a double insulated cookie sheet.
Flatten dough with a fork using a crisscross pattern. To prevent dough from sticking to the fork, dip the fork into water. It really helps!
Bake in preheated 400*F oven for 8-12 minutes, and the bottoms are slightly browned.
Cool slightly while still on the cookie sheet and then let cool completely on wire racks.
Coconut flour is different than wheat flour. But, I am happy to say that most people really liked them. The proof is that I brought them to our Purim seuda (festive meal) and they were all eaten. I consider that to be a ringing endorsement.