Vegan coconut shortbread
|200 g||coconut flour|
|1/2 cup||coconut oil|
|1/2 cup||maple syrup|
Preheat the oven to 180˚C and lightly grease a flat baking pan.
Add the coconut flour, coconut oil and maple syrup to a large bowl and mix until you have a firm dough.
Form a ball with the dough then sit aside for 5 minutes for the coconut flour to absorb the liquid.
Place the dough on a piece of parchment paper.
Place another piece of parchment paper on top of the dough and press it until the dough is flat. (Note: Do not make the dough too flat because the cookies will be too fragile.)
Cut the dough using a cookie cutter of your choice.
Use a spatula to lift the cookies and place them on a greased baking pan.
Form another dough ball with the leftover dough and repeat.
Bake for 12-15 minutes.
Leave cookies to completely cool down.
You may enjoy the cookies as they are or dip them into vegan chocolate for extra flavour. If you dip the cookies in chocolate, remember to freeze them for about 20 minutes to set the chocolate.
Reprinted with permission from Nondumiso Phenyane. For more recipes, follow her on Instagram.