I am quite partial to shortbread cookies. They are insanely simple to throw together and you can always have an unbaked log ready to go in your freezer for those occasions when you need something sweet. We love bringing them with us on picnics at the zoo, camping, to the park, you name it. They aren’t too sweet either so it’s just the perfect end to a meal.
Now since my whole family and I are back on Autoimmune Paleo (I’ll explain why in a few weeks, but basically I introduced too much too fast and let stress get to me), my usual almond flour go-to shortbread recipe is out. So I came up with a new one that we can eat, and we love it. It’s a tad bit drier than the almond flour version, and it doesn’t last nearly as long once you cook it (like eat or freeze within 3 days), but it’s a wonderful version that those on Autoimmune Paleo, or those allergic to nuts can eat. You can eat it with or without the glaze, but honestly, the glaze totally makes it :-). If you are on regular Paleo (or not Paleo at all) I recommend using my almond flour shortbread recipe for this instead, replacing the rosemary with lavender and still using the glaze below (the video is still useful for the technique).
The dough freezes beautifully, so feel free to stop at the point where it says to in the recipe and freeze. You can slice and bake it straight from the freezer, but you just might need to add a few more minutes of cook time. And of course the edible flowers are optional, but they sure do make it pretty and very spring-like, don’t they? (I had seen cookies with edible flowers in Bon Apetit over the holidays and I just HAD to make something similar). If you can’t find edible flowers in your grocery store just check out your local flower nursery. Make sure they are organic, but all you need to do is just nip a few flowers off of a pansy or nasturtium plant and keep the remainder of the plant for your garden! Talk about sustainable.
Whether you make these as a beautiful Easter dessert or for a springtime tea or a picnic, I’m sure you will love them.
Watch the short, no-speaking tutorial video to see how to make them, or skip below to the recipe.
For the cookies
- 1/4 cup Coconut Flour
- 1/2 cup Arrowroot Flour
- 1/4 tsp Sea Salt
- 1 tsp dried Lavender (food-grade)
- 100 g (about 1/2 cup) Palm Shortening (in solid form)
- 1 tbs Honey or Maple Syrup
For the glaze
- 2 tbs Coconut Oil
- 2 tbs Coconut Butter
- 1 tsp Maple Syrup
For the Topping
- Edible flowers, chopped freeze dried strawberries, chopped freeze dried peaches, lavender
- Mix the coconut flour, arrowroot flour, sea sea, and lavender in a medium bowl.
- In a large bowl with a hand or stand mixer, cream together the palm shortening and honey.
- Add the dry ingredients to the shortening mixture and mix until the pieces start to come together into a big ball.
- Pour the mixture out onto a piece of plastic wrap and shape into a log shape. Wrap with the plastic wrap.
- Refrigerate for at least 30 minutes or freeze for up to 3 months.
- Preheat the oven to 300 F.
- Remove the log from the fridge, unwrap from plastic, and cut into 1/4 inch slices. Put the slices on a baking sheet covered in parchment paper.
- Bake for 15 minutes or until starting to turn golden brown.
- Let sit for at least 10 minutes to cool before moving from sheet.
- Meanwhile, melt the glaze ingredients together in a small pan over medium heat. Stir to mix.
- Using a spoon, pour the glaze on the cookies and then sprinkle optional desired toppings on the cookies.
Alternatively, you can pat the dough out flat and use a cookie cutter to cut shapes out (like the big cookies in this post). Add a few minutes of cook time if the cookies are super soft after 15 minutes.
Keywords: AIP, Autoimmune Paleo, coconut flour, Egg-free
This recipe was included in the Phoneix Helix AIP Recipe Roundtable #68.
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