Coconut Cream Shortbread

You might not believe it, but not everything I make contains coconut¹. Although I may not be helping my case by posting this recipe, I couldn't resist.
I hadn't intended to be baking today. I had nice plans for my day off that were unfortunately upended by the unexpected. I don't want to go and deal with the aforementioned "unexpected", so I'm procrastinating by baking, which is really quite a nice stress-reliever. Then, I'll continue to procrastinate by practicing some yoga, taking a bath, watching a movie...

But for now... shortbread!

These melt-in-your-mouth cookies are delicious as is, and they're so flexible², they can easily be customized with fun flavors and/or glazes - lemon, fruit preserves, chocolate/chocolate chips, cinnamon sugar, chocolate mint...  Yum. Did I mention that they also have NO gluten, soy, corn, nuts or refined sugars?? Well, they don't.

Coconut Cream Shortbread
(makes 8-12 mini cookies)

• 70g (1/2 Cup)  Sorghum Flour
• 20g (2 Tbsp + 2 tsp) Tapioca Starch
• 60g (approx. 1/4 Cup) Creamed Coconut or Coconut Butter (NOT Coconut Oil)
• 1/2 Chia Egg (1 1/2 tsp Ground Chia + 4 1/2 tsp filtered water)
• 30g (3 Tbsp) Coconut Palm Sugar
• 2 tsp Vanilla Extract
• Scant 1/4 tsp Sea Salt

Oven 325F/160C

Prepare your chia egg, and set aside to thicken.

In mixing bowl, combine creamed coconut, coconut sugar, salt, vanilla and 1 tsp of very hot water. I found that a fork works quite nicely to really mix the ingredients well.
In a separate bowl, stir/whisk together the tapioca and sorghum.

Stir the chia egg into the creamed coconut mixture, then add the dry ingredients. Mix/knead everything until a smooth, stiff dough forms - you will need to knead³ with your hands.

Once the dough is smooth and uniform, break off small pieces, and roll between your palms to form 1" balls. Using your fingers or a fork, gently flatten each dough ball  - to approx. 1/4" thickness - onto an ungreased baking sheet.
Place the cookie sheet in the fridge to chill for 15-20 minutes.

Transfer the baking sheet to a preheated oven and bake for 7-10 minutes. The cookies should seem slightly undercooked, when you remove them; they'll continue to bake a bit and firm up as they cool.

Allow the cookies to cool on the baking sheet (don't try to take them off while they're hot - really). Once they've cooled for 10-15 minutes, they can be transferred to a cooling rack.⁴

Allow the cookies to cool completely before serving or scarfing down.⁵


Create Procrastinate a Fabulous Day!


1. Although that wouldn't be a bad thing, it's true... I swear!
2. adjective 1. capable of being bent, usually without breaking; easily bent: a flexible ruler.
                  2. susceptible of modification or adaptation; adaptable: a flexible schedule.
                  3. willing or disposed to yield; pliable: a flexible personality.
3. Aren't I clever?
4. I let these cool right on the baking sheet, although I wouldn't recommend that method for most baked goods.
5. It might be difficult, but trust me, your patience will be rewarded.