shortbread cookies // coconut + macadamias

These cookies, THESE cookies are so freakin' amazing. Before posting I ended up testing this recipe about 5 times and they were spot on 4 out of 5 times.....the first time around, I attempted a gluten free version and that was a total fail, it didn't even make it to the freezer phase of the recipe. Then I moved onto the good ol' all purpose flour and there was not turning back- they were perfect.

The ingredients are pretty simple. You can swap out the Beet Sugar for pretty much any granular sugar you have on hand, although Beet Sugar has become my new go to sugar for about a year now.

I am absolutely in love with the sweetness of the coconut oil and macadamias- these cookies are so addicting and they make a ton. I highly recommend packing up a box and sharing half with a neighbor, friend or your co-workers.

I have used both flax eggs and aquafaba- both work equally well but prefer the flax eggs in this specific cookie recipe.

Roll, freeze + slice.

 I am pretty sure these cookies will be making the Holiday Cookie Box Cut come December.

Don't be tempted to overcook, you want them to be just a little golden around the edges.

I did accidentally leave one of my test batches a little too long in the oven- they were still good, just a little crunchy.

Now Foods and I would love for you to make a batch of your very own Short Bread Cookies!

Simply enter below to win a Now Foods Cookie Making Bundle!

Bundle Includes:

(1) 3lb bag of Beet Sugar

(1) 10oz bag Organic Unsweetened Shredded Coconut

(1) 12floz Virgin Organic Coconut Oil

(1) 12oz bag Ground Flax Seed

(1) 9oz bag Dry Roasted Macadamia Nuts

NOW has the right to substitute any out of stock products with similar alternatives

US residents only please.

Shortbread Cookies // Coconut + Macadamias
makes about 30 cookies


you will need:
1 cup coconut oil - room temp

3/4 cup beet sugar
2 flax eggs (2 tbsp ground flax + 6 tbsp warm water)

1 tsp vanilla extract

1/4 tsp salt

2 1/4 cups All purpose flour

1/2 tsp baking powder

1/2 cup shredded coconut

1/2 cup chopped macadamia nuts

assembly:

Pre Heat Oven to 350 degrees

Beat together coconut oil and beet sugar, add flax eggs, vanilla extract and salt.

Add flour and baking powder, mix until a crumbly mixture forms.

Stir in shredded coconut + macadamia nuts.

Turn dough onto a large piece of parchment or wax paper and roll into a tight log // about 12  inches long and 1 1/2 inches wide. 

Freeze for 15 minutes until harden, but frozen solid.

Remove paper and check to see if the dough is hard enough to slice easily with a sharp knife, if yes,  slice cookies into 1/2 inch wide discs and place onto a cookie sheet, if too soft return to freezer for 5 additional minutes.

Bake for 18-20 minutes until edges are golden brown. Remove from the oven and allow to partially cool on the cookie sheet prior to moving to a wire rack to fully cool.

Store in an airtight container up to a week.

Enjoy!


a Rafflecopter giveaway *I was provided this product for review as a participant in the NOW Influencer Program #NOWWellness however all thoughts and opinions are my own