Crispy Coconut Peanut Butter Shortbread Cookies
By Claire Georgiou, Reboot Naturopath, B.HSc ND
This is another one of my recipes that came up after I made a bunch of coconut milk that is soon becoming a family favorite, so I’m continuing to come up with ways to make the most of the coconut pulp like with the Low-Sugar Lemon Coconut Balls and the Coconut Chia Shortbread Squares. Coconut pulp can also be dried in a dehydrator or a low temp oven to dry it out and make your coconut flour to store. You can also use it for muffins, biscuits, pancakes, pizza bases and savory crackers! I am certainly having some coconut fun, the possibilities are endless!
Ingredients
- 1 cup coconut pulp
- ¼ cup almond flour
- 3 tbsp coconut oil, melted
- 3 tbsp natural peanut butter (nothing added)
- 3 tbsp cacao powder
- 2 tbsp maple syrup
- 4 tbsp coconut milk
- 1 tbsp chia seeds
- 1 tsp. vanilla extract
- 1 pinch of Himalayan salt
Directions
- Preheat oven to 350F (180C).
- Mix all the ingredients in a bowl until well combined.
- Roll out between 2 pieces of parchment (baking) paper with a rolling pin until 1/4 inch think.
- Score the dough to give you squares. Approximately 12 squares.
- Bake in the oven on a baking tray for 20 mins then try and separate them a little to allow the middle squares to bake a little better, you could also turn them over. Bake for another 15-20 mins OR you can use a dehydrator for 6-8 hours (this is how I did this bunch while my last were cooked in the oven).
- Once cooked leave to cool then store them in the fridge to harden a little more.
- Store in an airtight container.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hours
Servings: 12
Substitutions
- Coconut pulp – almond or cashew pulp
- Almond flour – cashew or any other nut meal
- Peanut butter – cashew, macadamia or almond butter
- Cacao – cocoa, carob
- Honey – maple syrup
- Coconut milk – almond milk
- Chia seeds – flaxseeds