Toasted Coconut Shortbread Cookies (Vegan + GF)

These cute mini bunny-shaped shortbread cookies make a great Easter treat, but they can of course be enjoyed all year long. The shortbread cookie itself (without the coconut) is a great base to which you can add any flavouring you like. I chose toasted coconut here, but lemon zest, lime zest, lavender, chai spices, or any other flavour you enjoy would all work well.

These cookies are both vegan and gluten-free. And the dough doesn't require chilling, which means you can make and enjoy these in no time.:)

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Note: You could replace the suggested flours (sorghum, brown rice and arrowroot) by two cups of your favorite gluten-free blend, but since the texture of the cookies is very fine and delicate, make sure your blend has a very fine consistency for best results.

Toasted Coconut Shortbread Cookies (Vegan + GF)

Ingredients

• 2/3 cup unsweetened shredded coconut

• ½ cup coconut oil, slightly softened but not liquid

• 1/3 cup pure maple syrup

• 1 tsp pure vanilla extract

• 3/4 cup sorghum flour

• 3/4 cup brown rice flour

• 1/2 cup arrowroot flour (also called arrowroot powder or arrowroot starch)

• 1/4 tsp fine sea salt

method

1. Toast the shredded coconut in a large skillet over medium heat, stirring frequently. Keep an eye on it to make sure it does not burn. Toast until golden, about 3-4 minutes. Remove from heat and let cool.

2. Preheat oven to 350°F. Line one large or two medium baking sheets with parchment paper.

3. Add softened coconut oil to a large mixing bowl and beat with an electric mixer until smooth and creamy. Add maple syrup and vanilla and beat to combine.

4. In another medium mixing bowl, whisk together the sorghum flour, brown rice flour, arrowroot flour and sea salt.

5. Slowly add the flour mixture to the bowl of wet ingredients and gradually beat to combine. Add the toasted coconut and using your hands, knead the dough to incorporate the ingredients together. The dough should not be sticky but should hold together when pinched. If the dough is too sticky, add a little more flour (start with 1-2 teaspoons). If it's too dry, add a little bit of water (I added about 1 tablespoon of water and it was perfect). Shape the dough into two equal balls.

6. Lay a large sheet of parchment paper on a work surface. Place a ball of dough on the parchment and flatten with your hands. Cover with another sheet of parchment and using a rolling pin, roll out the dough ⅓" thick.

7. Using a cookie cutter of your choice, stamp out cookies as close together as possible and transfer to the prepared baking sheet. Repeat with the remaining ball of dough. Re-roll remaining scraps and repeat until all dough is used up.

8. Bake in the oven for 10-14 minutes, until the edges and bottoms are lightly golden - do not over bake. Baking time will vary depending on the oven and thickness of the cookies so make sure to keep an eye on them.

9. Remove from oven and using a spatula, transfer the cookies to a rack to cool completely. Enjoy!

Recipe adapted from Unconventional Baker.