These delicious shortbread cookies are gluten free and grain free. If want to make them a truly autoimmune treat with no dairy, nuts, or seeds, substitute the butter for coconut butter/cacao butter/palm butter or coconut oil.
2 ½ cups coconut flour (or desiccated flour, finely ground)
75g butter or coconut oil
5 tbsp cornflour or arrowroot
2 tbsp gelatin
3 tablespoons honey (add a bit more if you prefer sweeter cookies)
1 ½ teaspoon natural vanilla extract
½ teaspoon salt (natural sea salt or himalayan)
Preheat oven to 150 degrees. Line a baking tray with cooking paper.
In a mixing bowl, add the coconut flour, cornflour, gelatin and salt and mix to combine.
Cut the butter (or alternative) into the flour and combine with your fingers or fork until the flour and butter are evenly distributed.
Add the honey and vanilla essence and mix thoroughly (you may need to melt the honey a little to get it to mix through flour mixture).
Form the dough into tablespoon-sized balls and place onto the baking sheet, gently pressing down on each with a fork (if it's difficult to form the mixture into a ball, add another 1 tablespoon of honey or a little water until dough comes together better).
Bake for 10 minutes, or until they reach that golden colour on the edges. They will get firmer as they cool, so don't over bake.
Note: Becuase these cookies lack gluten they don’t have the glue or elasticity to rise so you may find that all the tablespoon sized balls spread as you bake them. If you end up with one big shortbread slice, don’t be alarmed! Keep cooking them until the edges and some of the mass slice are golden. The dough will still be very soft & sticky when you take it out of the oven. Once cooled it will firm up. After it's cooled you can cut it into rectangular sized biscuits. Just keep an eye on them in the oven at around 10 mins to not overcook. They should then have that nice buttery, chewy taste :)