Not exact matches
We liked the
cookies small, as coconut
flour can
tend to be like eating a spoon of peanut butter — rather thick and clingy in your mouth.
I have always left it in for 24 hours because
flour is a little different here in Italy and my
cookies always
tend to go flatter if I don't refrigerate the dough, but try for at least half the time.
Here is the trick to keep the
cookie crispy because coconut
flour based
cookies tend to soften to the likeness of a pancake fast.
Keep in mind that these are not like regular shortbread
cookies, and will not have the exact same texture — they will
tend to be slightly chewier as opposed to crunchier due to the tapioca
flour..
Natalie - Haha, I totally understand your
cookie impatience However, I'm not sure coconut
flour would work here... coconut
flour tends to absorb a lot of liquid and it might make the dough too dry.
Coconut
flour recipes
tend to come out on the drier side and I was afraid these
cookies would end up too delicate or crumble easily, but they don't at all.
And the
cookies with more
flour tended to fall apart easily after baking too.