Who doesn’t love shortbread cookies. and if they are healthier for you then I say go for it..
This is a perfect Cookie for the holiday season
Makes about 8
1/3 Coconut flour
4 Tablespoons Butter
1 Tablespoon Agave Syrup
1/4 Teaspoon Vanilla Extract
2 Tablespoons Chocolate Chips ( Optional, you can use regular or Lily’s or Sugar free Hershey’s)
13 Preheat oven to 350 degrees.
2. Cutt butter into the coconut flour using the knife method or using a pastry cutter; until it resembles a coarse corn meal
3. Add in Agave Syrup and Vanilla and cream together unto the dough is smooth
4. Divide the dough into eight even amounts. roll each amount into a ball and place on a baking sheet and gently flatten with the back of the fork or you can roll in a long tube and cut to your size or even roll it out and use a cookie cutter. another favorite is to do it like a thumbprint cookie and press down after you have a ball with either a back of a spoon or your your thumb and fill it with some chocolate or jam
5. bake for 6 to 8 minutes until done, make sure not to burn them.
if you decide to use the chocolate chips make sure to melt them and either drip them over the finished cookies or place them in a pipping bag to drip/drizzle.