Coconut Oil Cookies
These coconut oil cookies are easy to make and delicious. They freeze well and can be prepared in advance. These paleo shortbread cookies are also gluten free, dairy free, and grain free.
- 2 eggs
- 1/2 cup coconut oil (at room temperature - not melted)
- 1/2 cup maple syrup
- 1 cup coconut flour
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- Optional: melted dairy-free dark chocolate for drizzling on top
Preheat the oven to 375 degrees Fahrenheit.
Add the eggs to a large mixing bowl and whisk well.
Add the room temperature coconut oil, maple syrup, coconut flour, vanilla extract, and salt to the bowl, then use your hands to mix and squish until all the ingredients are thoroughly combined and a dough is formed (I prefer to wear disposable gloves while doing this).
Form the dough into a log shape, then wrap it in plastic wrap before freezing it for 30 minutes.
Use a sharp kitchen knife to slice the freezer-chilled dough into 1/2 inch slices, then place them on a parchment paper lined baking sheet.
Bake at 375 degrees Fahrenheit for 20 minutes or until the cookies are slightly golden around the edges.
Allow the cookies to cool completely before serving.
Optional: once the cookies have cooled completely, drizzle melted dairy-free dark chocolate on top, then place them in the fridge for 30 minutes to allow the chocolate to harden before serving.
- Store these coconut oil cookies in an airtight container in the fridge for up to three days or freeze them for up to six months.
Serving: 1Cookie | Calories: 156kcal | Carbohydrates: 14g | Protein: 2g | Fat: 10g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 75mg | Potassium: 38mg | Fiber: 3g | Sugar: 8g | Vitamin A: 37IU | Calcium: 17mg | Iron: 1mg