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Shortbread Cookies with Coconut Buttercream Frosting

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Servings 16

Cooking & Baking Supplies

  • Baking Tray
  • Parchment Paper

Ingredients  

Cookies

  • 1 egg
  • 1/4 cup maple syrup
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 2 cups almond flour
  • 1/2 tsp baking soda
  • maple syrup
  • 1/3 cup coconut flour

Frosting

  • 1/2 cup coconut butter (warm up for 30 seconds)
  • 3 tbsp water
  • 3 tbsp coconut oil, melted
  • 2 tbsp maple syrup

Instructions 

  • In a medium mixing bowl, add the egg and whisk.
  • Add in the maple syrup, coconut oil, and vanilla extract. Mix together well.
  • Add in the dry ingredients (almond flour, baking soda, and coconut flour) and mix together well.
  • Use your hands to make the dough into a ball and then cover the mixing bowl with a paper towel or reusable cloth and place in the refrigerator for 15 minutes.
  • Preheat the oven to 350 F degrees and line a baking tray with parchment paper.
  • Remove the dough from the refrigerator and place the dough on a piece of parchment paper. Roll out the dough (if it sticks, you can sprinkle some almond flour on the dough or place another piece of parchment paper on top of the dough and roll it out). Roll out the dough to about ¼ inch thick.
  • Use a small cookie cutter of your choice to make the cookies. Roll out leftover dough as many times as you need to use it all up.
  • Put the cookies on the baking sheet and cook for 8-10 minutes, until the bottoms are golden brown.
  • While cookies are baking, add all of the frosting ingredients into a high speed blender or food processor and blend.
  • Remove cookies and let cool on a metal baking rack. Add icing to the middle of the cookies (I used a plastic bag and cut a ½ inch off the corner) and use a spoon or spatula to smooth out. Let icing harden and ENJOY!!
Did you make this recipe?Tag @girlswhoeat!