Coco-Nut Shortbread Buttons
- 1/2 cup (40 g or 1.5 ounces) lightly packed coconut sugar (palm sugar)
- 2 Tbsp (30 ml) agave nectar
- 2 tsp (10 ml) pure vanilla extract
- 1/2 tsp (2.5 ml) coconut extract, optional
- 2 Tbsp (30 ml) water
- 1 cup (110 g or 4 ounces) lightly toasted walnuts
- heaping 1/2 cup (40 g or 1.5 ounces) unsweetened shredded coconut (I used Cocoa Camino)
- 2/3 cup (160 ml) all purpose GF flour mix*
- 1/2 cup (90 g or 3.2 ounces) brown rice flour
- 1/2 cup (90 g or 3.2 ounces) glutenous rice flour
- 1 tsp (5 ml) xanthan gum
- 1/4 tsp (1 ml) fine sea salt
- 1/3 cup (80 ml) unrefined coconut oil, preferably organic
Preheat oven to 350F (180C). Line two cookie sheets with parchment, or spray with nonstick spray.
In a medium bowl, combine the coconut sugar, agave, vanilla and water and stir to begin dissolving the sugar. Set aside while you measure the dry ingredients.
In the bowl of a food processor, place the walnuts, coconut, all purpose flour, brown rice flour, glutenous rice flour, xanthan gum and sea salt. Process until it has the consistency of a meal and there are no walnut crumbs larger than a grain of quinoa. Add the sugar-agave mixture and coconut oil and process until it comes together in a clumpy dough (this may take a while; at first, it will just look like dry crumbs. Resist the urge to add more liquid until you have processed AT LEAST three minutes). The dough should hold together when squeezed between your thumb and fingers.
Using a small ice cream scoop, pack the dough into the scoop and place mounds on the cookie sheet about 1.5 inches (3-3/4 cm) apart. Using the tines of a fork, press into the top of each cookie to flatten it slightly and leave an indentation.
Bake the cookies in preheated oven for 20-22 minutes, until browned on edged and bottoms, rotating the pans about halfway through. Allow to cool before removing from pans to store. Makes about 2 dozen. May be frozen.
* I didn’t include a weight measure for the AP flour, as they tend to have different weights depending on the ingredients. I Bob’s Red Mill premixed AP gluten free flour, but you can use your own favorite mix.
Photo credit: Ricki Heller