These four-ingredient Paleo Lemon Shortbread cookies are the easiest AIP friendly gluten free cookie recipe I’ve found to date!
With so much missing in grocery stores and in our own pantries, I’ve been trying to come up with easy recipes for you guys that you can make with what you have on hand, or can easily buy on Amazon (basic sugar. Cassava flour, coconut oil type stuff.) I’ve been doing waaaaay more baking than normal since I’m not heading off to yoga classes or the dog park like I usually do. Probably not a great thing to trade fitness activities for, but I also think we’re allowed to give ourselves a break during these difficult circumstances.
Speaking of workouts, in case you missed it I posted a great roundup last week of at-home workouts that you can do to get some movement in and keep your sanity during the quarantine. But back to cookies, because those are even more important for sanity.
Tips for making these cookies:
- I used Simple Mills vanilla frosting for these, but you can easily whip up your own paleo frosting with some paleo powdered sugar and coconut oil.
- I like to put mine in the freezer before frosting them to help them firm up a bit (these have a good firm texture but they can still be finicky when you’re frosting them.
Paleo Lemon Shortbread Cookies
These four ingredient Paleo Lemon Shortbread cookies are the easiest AIP friendly gluten free cookie recipe I’ve found to date!
PREP TIME 30 minutes
COOK TIME 8 minutes
TOTAL TIME 38 minutes
SERVINGS 10 cookies
INGREDIENTS
- 1.5 cups cassava flour
- 1/2 cup coconut oil
- 1/4 cup + 1 tbsp honey
- 2 tsp lemon zest
For frosting:
- 1 container simple mills vanilla frosting
- 1 tbsp lemon juice optional if you want lemon frosting.
INSTRUCTIONS
-
Stir together all of the cookie ingredients and place in the fridge to firm up for 20 minutes.
-
Meanwhile, line a baking sheet with parchment paper and preheat the oven to 325 F. Stir lemon juice into frosting if using.
-
Once the dough is chilled, roll out between two sheets of parchment paper, lightly dusted with cassava flour if needed to stop sticking.
-
Cut out cookies with a small round cookie cutter and place on the prepared baking sheet.
-
Bake for 8-10 minutes, or until lightly golden brown.
-
Allow to cool for 15 minutes on the baking sheet before moving to a plate or other surface. I like to freeze these for 30 minutes before frosting to help them stay firm.
-
While your cookies chill, put half of the frosting in a piping bag.
-
To make sandwiches, pipe about 1 tbsp of frosting onto a cookie and then place another cookie on top, pressing down lightly. Use the piping bag to drizzle a bit of icing over the finished sandwiches if desired.
0 Comments