Tips for making these cookies:
- I used Simple Mills vanilla frosting for these, but you can easily whip up your own paleo frosting with some paleo powdered sugar and coconut oil.
- I like to put mine in the freezer before frosting them to help them firm up a bit (these have a good firm texture but they can still be finicky when you’re frosting them.
Paleo Lemon Shortbread Cookies
These four ingredient Paleo Lemon Shortbread cookies are the easiest AIP friendly gluten free cookie recipe I’ve found to date!
- 1.5 cups cassava flour
- 1/2 cup coconut oil
- 1/4 cup + 1 tbsp honey
- 2 tsp lemon zest
- 1 container simple mills vanilla frosting
- 1 tbsp lemon juice optional if you want lemon frosting.
Stir together all of the cookie ingredients and place in the fridge to firm up for 20 minutes.
Meanwhile, line a baking sheet with parchment paper and preheat the oven to 325 F. Stir lemon juice into frosting if using.
Once the dough is chilled, roll out between two sheets of parchment paper, lightly dusted with cassava flour if needed to stop sticking.
Cut out cookies with a small round cookie cutter and place on the prepared baking sheet.
Bake for 8-10 minutes, or until lightly golden brown.
Allow to cool for 15 minutes on the baking sheet before moving to a plate or other surface. I like to freeze these for 30 minutes before frosting to help them stay firm.
While your cookies chill, put half of the frosting in a piping bag.
To make sandwiches, pipe about 1 tbsp of frosting onto a cookie and then place another cookie on top, pressing down lightly. Use the piping bag to drizzle a bit of icing over the finished sandwiches if desired.