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These Autoimmune Paleo shortbread cookies are not only beautiful but delicious cookies you can bring with you anywhere for a special treat! (Egg-free, nut-free)
I am quite partial to shortbread cookies.
They are insanely simple to throw together and you can always have an unbaked log ready to go in your freezer for those occasions when you need something sweet.
We love bringing them with us on picnics at the zoo, camping, to the park, you name it. They aren’t too sweet either so it’s just the perfect end to a meal.
If you are on regular Paleo (or not Paleo at all) I recommend using my almond flour shortbread recipe for this instead, replacing the rosemary with lavender and still using the glaze below (the video is still useful for the technique).
Easy to freeze
The dough freezes beautifully, so feel free to stop at the point where it says to in the recipe and freeze.
Then when you need some cookies, let the dough thaw for a few minutes on the counter, then slice and bake.
You can slice and bake it straight from the freezer, but you just might need to add a few more minutes of cook time.
Fun to decorate with flowers
And of course the edible flowers are optional, but they sure do make it pretty and very spring-like, don’t they?
If you can’t find edible flowers in your grocery store just check out your local flower nursery.
Make sure they are organic, but all you need to do is just nip a few flowers off of a pansy or nasturtium plant and keep the remainder of the plant for your garden! Talk about sustainable.
Whether you make these as a beautiful Easter dessert or for a springtime tea or a picnic, I’m sure you will love them.
More Helpful AIP & Paleo Resources in the Freebie Library
If you find this recipe helpful, you may really enjoy the resources in my Paleo & AIP Freebie Library! There's a “dump” freezer meal plan, a list of AIP-compliant breakfast toppings, and so much more. Plus, you'll get even more ideas sent to your inbox! Get the password here.
AIP Shortbread Cookie Recipe
If you make these shortbread cookies, I'd love to hear how they turned out! Either comment below or share a pic on Instagram and tag me @thrivingautoimmune!
AIP Lavender Shortbread Cookies
Ingredients
For the cookies
- 1/4 cup Coconut Flour
- 1/2 cup Arrowroot Flour
- 1/4 tsp Sea Salt
- 1 tsp dried Lavender (food-grade)
- 100 g about 1/2 cup Palm Shortening (in solid form)
- 1 tbs Honey or Maple Syrup
For the glaze
- 2 tbs Coconut Oil
- 2 tbs Coconut Butter
- 1 tsp Maple Syrup
For the Topping
- Edible flowers (chopped freeze dried strawberries, chopped freeze dried peaches, lavender)
Instructions
- Mix the coconut flour, arrowroot flour, sea sea, and lavender in a medium bowl.
- In a large bowl with a hand or stand mixer, cream together the palm shortening and honey.
- Add the dry ingredients to the shortening mixture and mix until the pieces start to come together into a big ball.
- Pour the mixture out onto a piece of plastic wrap and shape into a log shape. Wrap with the plastic wrap.
- Refrigerate for at least 30 minutes or freeze for up to 3 months.
- Preheat the oven to 300 F.
- Remove the log from the fridge, unwrap from plastic, and cut into 1/4 inch slices. Put the slices on a baking sheet covered in parchment paper.
- Bake for 15 minutes or until starting to turn golden brown.
- Let sit for at least 10 minutes to cool before moving from sheet.
- Meanwhile, melt the glaze ingredients together in a small pan over medium heat. Stir to mix.
- Using a spoon, pour the glaze on the cookies and then sprinkle optional desired toppings on the cookies.
Notes
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This recipe was included in the Phoneix Helix AIP Recipe Roundtable #68.
I am going to make these now – have a potluck to go to tonight. There is never anything I can eat there (other than salad).
So I couldn’t find my lavendar, weird.
I made a double batch, added a bit of vanilla, and put ginger in half and orange zest in half.
They were a hit even with the sugar eaters (my husband). I liked the orange best, the ginger needs tweeking.
Thank you! They are the perfect shortbread texture, sort of delicate. I took them out when they were just golden, very light. They were not too dry or too hard. 15 minutes is about perfect in my oven.
I am a bit stunned actually because they were so easy and although delicately flavored, so nice. I will make them again (with butter because I can!) and pull out the cookie cutters.
I’m so glad you liked them! And both the orange and ginger versions sound like they would be really good. I might have to try those myself!
Can I use coconut oil in place of the Palm shortening?
Hey Renee – I would not really recommend it as coconut oil doesn’t really have the same consistency when cold. The cookies would be really hard after refrigeration and harder to slice. But that being said, if you really want to try it, I’d use softened coconut oil and just refrigerate for a few minutes to get it solid enough to slice and see how it comes out. Let me know if it works if you try it please!
What a creative recipe! Pansies are my fav flower and they look so pretty on the cookies!
Thanks so much Heather!
these are simply stunning. i’m so glad i stumbled upon your blog. i started my aip journey about a month ago and can’t wait to make these cookies. i’m a sucker for shortbread too! look forward to connecting, and have a great week.
Thanks so much for the compliment and I’m so glad you found me! Enjoy!!
Hi Michele. I highlighted this recipe as one of my favorites at this week’s AIP Recipe Roundtable. Thanks for linking up!
Oh thanks so much Eileen! I’m honored!
SO GORGEOUS! What a beautiful treat for Easter or Mother’s Day! I can’t wait to make these. You are so creative and talented, sweet friend!!
Thanks Kelly 🙂
OMG – My mom is going to love these! My parent’s almost opened a lavender farm once. 🙂 And PS – awesome video. So impressed!! xo
Thanks Lisa! Man, a lavender farm sounds absolutely wonderful. How could you possibly be stressed with all that lavender around? ahhhh….
I love shortbread! I’m going to put this on my to-try list 😉
Thanks Jenny! I hope you enjoy it.
Wow, just WOW. I love seeing your food photos – these are absolutely gorgeous, and they sound soooo good! I have got to make them soon! 🙂
Thanks Amanda! Let me know if you make them!
These look AMAZING! So creative with the edible flowers too!
Thanks Trisha 🙂