Coconut Flour Vanilla Shortbread
Delicately crisp and subtly sweet, these gluten-free shortbread cookies are made with coconut flour for a tender, melt-in-your-mouth texture and a hint of vanilla. Perfect for a refined treat that's both easy to make and naturally grain-free.
Ingredients
Ingredients
- 0.75 cup coconut flour sifted
- 0.5 cup unsalted butter softened at room temperature
- 0.33 cup granulated sugar
- 2 tsp pure vanilla extract
- 0.25 tsp salt
- 1 large egg room temperature
- 1 tbsp water if needed for dough consistency
Notes
Store in an airtight container at room temperature for up to 5 days. For make-ahead, shape and freeze the dough balls on a tray, then bake from frozen, adding 1-2 minutes to the bake time. Variations: add 1/4 cup chopped nuts or a sprinkle of cinnamon. Serve with tea or as a light dessert.