Paleo Shortbread Cookie Recipe

5 from 2 votes

To make your holidays (and your non-holidays) festive and bright, make sure that you have all the Paleo shortbread ingredients on your grocery list.

Course Dessert

Cuisine American

Keyword dessert, paleo dessert, shortbread cookie

Prep Time 15

Cook Time 8

Total Time 23

Servings people

Calories 130kcal

Cost 10

Preheat oven to 350 F.
In a mixing bowl, start with ¾ cup flour and add the rest of the ingredients and mix until a soft dough forms. If the dough is too wet, add in additional coconut flour a little at a time.
¾ cup coconut flour, ¼ cup ghee, ¼ cup maple syrup, ½ tsp. vanilla extract, ⅛ tsp. sea salt
Roll dough out in between two parchment paper sheets until ⅛ – ¼ inch thick. You’ll want them a good thickness so the cookies aren’t fragile.
Cut out cookies using cookie cutter of choice.
Transfer cutouts to a parchment paper-lined baking sheet using a spatula.
Re-roll any remaining dough to cut out more cookies. Repeat until all dough is used.
Bake cookies for 8-10 minutes until edges turn golden brown.
Remove from the oven and let cool on wire rack.
If using chocolate, microwave in 10-second intervals on 50% power, stirring in-between, until fully melted.
Drizzle chocolate over cookies using a piping bag. If you want to dip the cookies, just melt enough chocolate.
2 tbsp. dark chocolate chips
Let chocolate harden before serving.