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Strawberry Thumbprint Shortbreads

With hints of coconut and strawberry, these light and delicious shortbread cookies are perfect for a healthy treat or snack. They're also gluten free, dairy free, paleo, vegetarian and vegan friendly!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 16 Cookies

Ingredients

  • ¼ Cup Coconut flour
  • 2 Cups Almond flour
  • 1.2 Cup Stevia or Xylitol 
  • 1 Teaspoon Baking powder
  • ¼ Teaspoon Salt
  • ½ Cup Coconut oil
  • 1 Large Egg
  • 1 Teaspoon Vanilla extract
  • ¼ Cup Homemade Strawberry Compote See Strawberry Compote Recipe

Instructions

  • Line 2 Baking trays with parchment paper & preheat the oven to 180℃ 
  • In a large bowl add the coconut flour, almond flour, stevia/xylitol, baking powder & salt
  • In a small bowl, add the coconut oil, egg, and vanilla extract
  • Add liquid mixture to the dry mixture, stir well and leave rest for 5 minutes to allow the flour soak up the ingredients
  • Transfer to a counter/board and using a rolling pin, roll out the dough.
  • Using a cookie cutter cut out the cookies about 1cm high and 2 cm wide. 
  • Place the cookies on the baking trays giving space between each cookie
  • Using your thumb or index finger, carefully indent each cookie
  • Place ½ Teaspoon of the Homemade Strawberry Compote into the indent
  • Bake for 12 minutes, allow to cool slightly (to set) before serving

Notes

Store in an airtight container for up to 1 week