Coconut Flour Shortbread Cookies Recipe | Gluten Free Coconut Shortbread Cookies [Video]

Coconut Flour Shortbread Cookies Recipe with step by step video instructions. Coconut Shortbread Cookies are gluten-free biscuits made from coconut flour. Coconut Shortbread Cookies are made with just 4 ingredients and are vegetarian, eggless, and fit a Jain diet.

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I wonder where the coconut flour was hiding all this while!

I went through a phase of eating gluten free food for a few months and I must say I felt so much better. It is a lot of work though as gluten free is not a concept that is widely known in India. While a lot of South Indian food is traditionally gluten free, as it is mostly rice or millet based, restaurants tend to either add in flour as a way of improving texture or just to get instant results. So, it is very easy to mistakenly eat gluten when eating out. Hence, came the need to make everything at home from scratch. While daily food was easy to give up, I had a hard time with sweets, my sweet tooth and all. I missed my cookies and tea, especially as I watched Raj munch on them from afar.

So, I made my own cookies!! Gluten free Cookies!! I made Almond Flour Cookies and these amazing Coconut Flour Cookies. Unfortunately, they are amazing. Yes, unfortunately, coz it means that your family who doesn't care about gluten are now snacking away on your amazing fragrant cookies. I had to literally hide my cookies from them!

Are you in love with Coconuts? I sure am. Born a coconut fan. So the best part of these cookies for me was the pure taste of coconut through and through.

The details...

The cookies follow a very simple recipe with just 4 ingredients. It is a mix, knead, chill, cut and bake.

A regular shortbread cookie has the easiest measurements, 1:1:1, that is, 1 cup flour, 1 cup butter and 1 cup sugar. I almost followed the same. The only ingredient I was cautious about was the sugar. I added it on the go as per taste. And with this cookie dough, believe me, you will be tasting a lot **wink**.

So to start off, mix the coconut flour, butter, vanilla and half of the sugar. I added vanilla for added flavor, plus I love the wafting smell of vanilla while the cookie bakes. Since the coconut flour has no gluten, you will not get a kneadable dough. Just combine until everything comes together. Add more powdered sugar as you taste it and feel the need for more sweetness. You can also add milk to help the dough combine, but since there is no gluten, it will never hold like regular cookie dough.

Once the dough is completely combined, we will chill it in the fridge. If you are short for time, chill it in the freezer for 30 minutes. To chill the dough, place it in a plastic wrap and chill. You can also shape the dough like a log and later just slice the cookies and bake. That actually seemed easier, but I had already chilled it like a ball. If you chilled it like a ball, gently knead the dough and cut out cookies in the desired shape. Bake until golden on the edges.

The cookies tend to get slightly harder as they age, which is after about a week. But you can microwave them and warm them up or just dunk in hot milk/tea and enjoy. They still taste the same.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Coconut Flour Shortbread Cookies Recipe | Gluten Free Coconut Shortbread Cookies Recipe

Coconut Shortbread Cookies are gluten-free biscuits made from coconut flour. Coconut Shortbread Cookies are made with just 4 ingredients and are vegetarian, eggless, and fit a Jain diet.

Recipe Type:  Dessert
Cuisine:            International
Prep Time:     75 minutes
Cook time:     15 minutes
Total time:     1 Hour 30 Minutes
Yield:                Makes 20-25 cookies

Author:                Anupama

Ingredients:

1 cup Coconut Flour
1 cup Powdered Sugar
1 cup unsalted Butter
1 tsp Vanilla extract
1-2 Tbsp Milk (Optional)

Method:

1. Mix softened butter with coconut flour, vanilla and half the powdered sugar.
2. Mix until combined. Taste and add more sugar if required.
3. Add milk as needed to help the dough come together.
4. Wrap the dough in plastic wrap and chill in the fridge for 45-60 minutes. If you are in a hurry, you can chill in the freezer for 20-30 minutes too.
5. You can either shape the cookie dough as a log before chilling or as a ball of dough.
6. After 60 minutes, unwrap the dough and knead it until about 6-8 mm thickness. Don't make it too thin. Cut out cookies using a cookie cutter and lay on a baking tray in a single layer.
7. If you chilled the cookie dough as a log, you can slice the cookies and lay them on a baking tray.
8. Preheat the oven to 180 degrees C.
9. Bake the cookies for 12-14 minutes or until golden brown on the edges.
10. Cool on a wire rack and store in an airtight box at room temperature.

If you liked this, you may also like:

Gluten-free Almond Cookies

Fruit Biscuits

Cornflake Chocolate Cookie

Read more ...

Almond Flour Cookies Recipe | 4 Ingredient Gluten Free Almond Cookies [Video]

Gluten-Free Almond Cookies recipe with step by step video instructions. Gluten Free Almond cookies are crescent shaped eggless cookies made with almond flour, butter, and sugar. Crescent Almond Cookies are dusted with powdered sugar to make them super delicious treat!

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Friday evening, a retro song, a hot cup of tea and these almond cookies (and of course Instagram!). A perfectly relaxing moment in my week.

That's exactly what I was doing until I started writing this post. It's a beautifully warm evening, not too hot not too cold, just like how Goldilocks likes it. My trusty laptop is playing melodious songs on YouTube, I have a nice cup of tea and these sugar-coated almond flour cookies, that I dunk into my tea amidst browsing Instagram for the latest trends (and also cute puppy videos). This is exactly how I found this recipe.

I was as usual browsing through Insta when this cookie caught my eye. Just 4 ingredients and virtually no work. Making them is as relaxing as eating them. I had to make them, especially, since I have been experimenting with going gluten-free. Off the shelf gluten-free cookies are super expensive and not that great either, I am yet to find a one I love. But this one was love at first lick. Yes, lick. Did I not mention that these cookies are rolled through powdered sugar? So yummy....

Almond flour, while extremely common in other countries, isn't yet so easily available in India. I found a lot of options at Food Hall in Bangalore. It is also available online on Amazon. But if none of those work out for you, you can make your own at home. I found this recipe on Minimalist Baker that seems simple enough - How to make Almond Flour.

Once you have the almond flour, you are all set. Oh, yeah, you also need butter at room temperature. If you forgot to keep the butter out of the fridge (like me!), then the best way to use it is to grate the cold butter and use it in the recipe. So almond flour, butter, powdered sugar and vanilla, that is all you need. The original recipe that I remember skipped the vanilla, but I love the aroma of vanilla wafting through the house. Plus I like my cookies flavored with something.

Mix all ingredients in a bowl until you have a dough that you can shape. If it feels loose, add a little milk or water or more butter. Everyone loves more butter. Shape it how you like it. The recipe I followed had them crescent shaped so I stuck to it. Once the cookies are shaped and baked, you have to do the most important step - the rolling in sugar. The rolling has to happen while the cookies are still hot or warm so that the sugar sticks to the cookie. So, either cool the cookies for 5 minutes on a wire rack and roll in the powdered sugar or if you have fireproof hands, just drop them in the sugar immediately from the baking tray and toss well until all the cookies are coated.

Enjoy it with your cup of tea or coffee or milk, whichever is your sin!

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Gluten Free Almond Cookies Recipe

Almond Flour Cookies are gluten-free cookies/biscuits made with just 4 ingredients - almond flour, butter, sugar, and vanilla. Easy to make almond cookies.

Recipe Type:  Dessert
Cuisine:            International
Prep Time:     45 minutes
Cook time:     20 minutes
Total time:     65 minutes
Yield:                15-17

Ingredients:

1 cup Almond Flour
3 Tbsp unsalted Butter
0.25 cup powdered Sugar
0.5 tsp Vanilla extract
Powdered sugar for dusting

Method:

1. In a large bowl, take almond flour, 0.25 cup powdered sugar, vanilla extract and butter (at room temperature).
2. Mix well until combined.
3. Shape into crescents or any shape that suits you.
4. Bake for 15-20 minutes at 180 degree Celsius or until golden brown.
5. Cool on a wire rack.
6. While the cookies are still warm, roll the cookies in a bowl with powdered sugar to coat the cookies with it.
7. Store in an airtight box once completely cooled.

If you liked this, you may also like:

Rose Fruit Biscuit

Cornflake Chocolate Cookie

Milk Rusk

Read more ...

Karachi Bakery Inspired Fruit Biscuits

Have you ever tried Hyderabad's famous Karachi Bakery Fruit Biscuits?

No? I suggest you go get yourself one packet right now, girl.

Yes? Aren't they super delicious? I absolutely love them... So I made them at home... Really!! Read on!

I had no idea I liked Rose flavored cookies until I tried the Karachi Bakery Fruit Biscuits. A colleague once got them from Hyderabad and I missed the first batch. Just to make up to all those late comers like me, he got more the next day. And I was converted!! Until then I thought I was a lover of all things chocolate, but rose suddenly rose to the top (hee hee... see my little pun there? okay, ignore it).

I absolutely love roses, not generally as a flower, I find them "meh" and over rated. But I love rose flavor! I'm all for Rose Faluda, Rose Lassi, Rose Ice cream and of course anything with Gulkand in it (Indian Rose Jam). And now Rose Cookies are added to the list.

I'm sorry that although the title says Fruit Biscuit, all I'm talking about is roses. While the biscuits or cookies have little bits of fruit in them, rose is the predominant fragrance and flavor in them. The fruit component of the biscuit is Tutti Fruiti. Tutti Fruiti are colored sweetened bits of dried papaya. Very popular in Indian desserts. If you cannot find it anywhere, you can add any dried berry like cranberries. Actually, this recipe is very similar to the Cranberry Cookie recipe with the addition of few very Indian ingredients.

One of those ingredients is the Vanilla Custard Powder. Traditionally custard is made with egg yolks, but ask any Indian how to make custard (well, almost any) and he/she will show you a little carton of Custard Powder that is completely eggless and allows any vegetarian to enjoy the flavors of a custard. There are several brands and flavors available, and while you can use any brand, I strongly recommend sticking to the vanilla flavor. If you cannot find custard powder, replace it with either milk powder or corn starch /flour. If using sweetened milk powder, remember to reduce the amount of powdered sugar used, else you may end up with a super sweet biscuit.

My recipe of fruit biscuit is a very simple recipe that any baking newbie can make. You start by creaming together butter and powdered sugar. I cannot emphasize the importance of room temperature butter enough. To get the right consistency of the dough and eventually the biscuit, you have to have butter at room temperature. Salted vs unsalted is a whole other argument. I've always used unsalted butter in baking so I cannot comment on how salted will work in this case. I assume they have the same texture, but using salted will just add a little saltiness to your biscuits. Whisk the butter and sugar until the butter is white, soft and fluffy. Then just add all the flours, tutti fruiti, cashew nuts, milk and rose essence and knead until combined. Shape into logs or into a large rectangular block like I did. Wrap it in cling wrap and store in fridge to harden a little. This just makes it easier to cut and get even shaped biscuits.

Bake at 180 degree C until the sides are slightly brown. Cool completely before storing in an air tight box. They will last you easily for 1-2 weeks. I really did not get any time to test the shelf life as these were over by day 4.

I can assure you the flavor of these biscuits is spot on with the Karachi Bakery Fruit Biscuits. The texture is slightly different. Mine were not as flaky and crumbly as the bakery ones, mine were more dense and crunchy. This could be because I have not used any leavening agent like baking powder or baking soda. My family loves crunchy biscuits that stay intact when dipped in tea over the crumbly ones, so we loved the texture. If you want softer ones, I suggest adding a little baking powder to a small batch of dough and seeing how it goes.

If you like this, you may also like:

• Almond Cookies - Easy to make eggless almond cookies / biscuits.
• Butter Cookies - Beautiful swirly eggless butter cookies.

Karachi Bakery Inspired Fruit Biscuit

Karachi Bakery inspired Fruit Biscuits are rose flavored biscuits or cookies made with dried papaya pieces called tutti fruiti.


Recipe Type:  Dessert
Cuisine:            Indian
Prep Time:     2.5 Hours
Cook time:     20-25 minutes
Yield:                30 biscuits

Ingredients:

100gms unsalted Butter
1 cup All Purpose Flour / Maida
1 cup + 1 Tbsp Powdered Sugar
1/2 cup Vanilla Custard Powder
3 Tbsp Tutti Fruiti
8-10 Cashew nuts
2 Tbsp Milk
1 tsp Rose Essence

Method:

Cream together butter and powdered sugar in a large bowl until soft and fluffy. Around 5-10 minutes with a electric hand mixer.
Sift in the all purpose flour and custard powder.
Add tutti fruiti, chopped cashew nuts, rose essence and milk.
Knead until combined.
Gently roll into logs using your hands and wrap in plastic cling wrap. Refridgerate for 2-3 hours until stiff.
Preheat the oven to 180 degree C.
Slice the dough into biscuits, about 5-6mm thickness.
Line the baking sheet with butter paper or parchment paper.
Place the biscuits on the sheet leaving enough space between the biscuits.
Bake for 20-25 minutes until the sides are slightly browned.
Cool on a wire rack.
Store in an air tight box.

Read more ...

Eggless Butter Cookies

“Sometimes me thinks, what is a friend?

And then me say.

Friend is someone to share last cookie with.”

~Cookie monster

How true is the wisdom of the little Muppet called Cookie monster. We should share our cookies with our friends, but when cookies are as tasty as these butter cookies, sharing becomes really really difficult. I am an absolute cookie/biscuit lover. Ah! The pleasure of dunking a biscuit into tea or milk. As kids, we could eat up entire packets of biscuits in a single go. My sister recently remembered that there was a time when she was given tea but there were no biscuits and she was confused on as how to have tea without any biscuits to accompany it. This was apparently the reason why my mom ended up restricting out biscuit consumption to 4 a day. My love story with cookies has come a long way now, instead of just eating them, I’ve moved on to baking them.

I saw some awesome cookie recipes recently and really wanted to try them out. But they all contained eggs, and as I am an eggless baker I had to improvise. I did take the basic recipe and modify it a little to come up with what’s below. Previously, when I made cookies, I added some leavening agents to it. The difference here is, there is no leavening agent whatsoever. This makes the cookies crisp and they don’t end up being cakey. The only advice I have is do not skimp on the butter. The butter is essential to give the cookies their correct texture.

Eggless Butter Cookies

"Light and crunchy Butter Cookies made without using Eggs"

Recipe Type:  Dessert
Cuisine:          International
Prep Time:     30 minutes
Cook time:     2 Hours (Considering 6 batches)
Yield:              40-50

Ingredients:

120 gms unsalted Butter
80 gms Sugar (powdered or icing)
30 gms Corn flour
120 gms Flour / Maida
½ tsp Vanilla essence
½ tsp Salt
2 Tbsp Milk

Method:

• The butter needs to be very soft. I left it out on the counter overnight. 
• Preheat the oven to 170 degree Celsius. 
• Add the sugar and salt to the butter. Start with around 60 gms and then add more depending on the sweetness of the sugar and your taste. I like my cookies sweet and the sugar I had was very mild, so I used up all the sugar. 
• Beat/ whisk it until it is almost 4-5 times the volume. This will take around 10 mins with a hand mixer. 
• Sift the corn flour and the flour together. 
• Add the flour in 3 additions to the butter mix along with the vanilla essence and milk, and beat until just mixed. Do not over-mix this. 
• Line a cookie sheet with butter paper. 
• Fill the cookie dough in a piping bag with a star nozzle and pipe out swirls. 
• Space them at least 1-1.5 cm apart as they will flatten and spread out while baking. 
• Bake for around 13-15 mins until the sides of the cookies are slightly brown. Mine took 14 mins. Wait for around 5 mins and then move them to a wire rack as they are very fragile when you remove them from the oven. 
• The recipe made many many cookies :) Somewhere around 50 (I really did not count) but I have a tiny oven and I had to pipe out 6 batches. Don’t be overwhelmed by the number and decide to cut down the recipe to make less, cause they are sooo delicate and melt-in-your-mouth cookies that you won’t even realize where the 50 or so just disappeared :) 

Notes:

I made 4 batches of regular butter cookies. To the remaining dough I added 2.5 tbsp of dried desiccated coconut. If you plan to do so, add a little more milk, else the dough becomes very hard and difficult to pipe. You can top it with dry fruits like raisins or almonds.

Read more ...