Shortbread (Paleo, AIP, Vegan)
Recipe type: Treats
Prep time: 
Cook time: 
Total time: 
  • ½ c coconut flour
  • 2 tbsp. arrowroot flour
  • pinch of sea salt
  • ⅔ c palm shortening, melted (*NOTE: Measure the shortening solid, then melt. This should get you about ½ c once melted because ⅔ c melted will result in too much liquid.)
  • 2 tbsp. maple syrup
  • ½ tsp alcohol-free vanilla extract
  • 4 tbsp. water
  1. Set oven to 325 degrees.
  2. In a medium bowl sift together the coconut flour, arrowroot flour, and pinch of salt.
  3. Make a well in the centre and add the melted palm oil (see note in ingredients list), maple syrup, and vanilla. Stir thoroughly. Add the water and continue to stir until you have a nice dough (the mixture continues to thicken after the water is added).
  4. Divide the dough into quarters and roll between two sheets of parchment. Cut into shapes. Alternatively, you can press the dough into a greased 8x8 glass baking dish.
  5. Using a thin spatula (because this makes it easier than attempting to pick up with your hands), transfer the cookies to a parchment-lined baking sheet. Pierce with a fork.
  6. Bake at 325 for 15 minutes, until lightly golden.
  7. Allow the cookies to cool for 10-15 minutes before removing from the baking sheet or before cutting into squares.
Recipe by Eat Heal Thrive at