These aren’t really cookies in the classic sense of the term. By this I mean they don’t spread out and puff up when you bake them. These are shortbread cookies, and therefore they’re meant to be small and dense and enjoyed with a cup of hot tea. While not overly mapley, these are a nice not-too-sweet treat for a cold day.
The extra cool thing about these cookies is that you can bake them in batches as big or as small as you like. Today I baked just six little cookies and the rest of the dough is in my freezer, ready to be baked when I feel like I need a cookie snack. This recipe makes a nice log of dough, so you can bake all of them or just a couple. This is awesome for people like me with zero self-control and the tendency to eat all cookies available as quickly as possible. Brilliant.
Also, these nut-free cookies have only six ingredients. Six! (OK, and an optional seventh.) And I’m not allergic to any of them. Awesome.
Nut-Free Paleo Maple Shortbread Cookies
Prep Time: 10 minutes, then 3 hours freezer time
Cook Time: 45 minutes
Servings: ~20 cookies total
1 stick (½ cup) unsalted butter (or coconut oil), soft but not melted
¼ cup maple syrup
1 teaspoon vanilla
1 cup coconut flour, sifted
¼ teaspoon salt
coarse maple sugar (optional seventh ingredient)
Using a stand mixer or hand mixer, in a large bowl beat the butter, syrup, vanilla and egg until smooth and a little fluffy.
Add half the coconut flour and beat until incorporated. Add the remaining coconut flour and salt and beat about a minute, until the dough is consistent.
Lay out a large piece of parchment paper. Wet your hands and start to shape the dough into a big blob, then plop it on the parchment. Use your damp hands and the parchment to roll the dough into a log shape. Mine was about 2 inches in diameter and roughly a foot long. Roll it into the parchment like a giant Tootsie Roll and place it in the freezer for at least 3 hours. I leave mine overnight.
When you’re ready for cookies, preheat your oven to 350 degrees.
Run a sharp knife under warm water and slice cookies off the log. They should be between ¼” and ½” thick. Place the discs on a cookie sheet. They don’t need to be spread out very far because they don’t spread. If you have some coarse maple sugar from Canada like I did, sprinkle a little on top of each cookie. If not, no worries. They are equally delicious without it.
Bake for 15 minutes, then turn the heat down to 250 degrees and bake another 10-30 minutes, depending on their thickness. Cookies should be starting to turn just barely golden brown and nice and shortbready (i.e. not soft).
No need to cool – serve with hot tea and enjoy!