This is the recipe adapted from Ming’s shortbread. What I did was take the ingredients from Ming’s website, cut the recipe in half, making across-the line substitutions, then adjusting upward or downward to account for the unique qualities of coconut sugar, coconut oil, and coconut flour. The coconut sugar kept these from being paleo, but afterward, I realized they were gluten-free.
- ¾ C. coconut sugar
- 2 whole eggs, 3 eggs white (in retrospect, I would change that to 5 whole eggs or an equivalent amount of egg whites. Maybe even 6. Or whatever)
- 2.5 T vanilla extract
- 1 t. Himalayan pink salt
- Combine in the stand mixer for 1 minute, let sit for 5-10 minutes. Then mix again for 2 minutes.
- ¾ C minus 1 T. coconut oil
- Mix until well-blended, about 2-3 minutes in the stand mixer.
- Add 1 C. coconut flour, mix until well-blended. Optional: blend in a handful of chocolate nibs.
- There may still be an occasional tiny chunk of coconut oil, but that’s OK.
- Form rolls about 1” in diameter, wrap in plastic wrap, store in the refri at least overnight.
- Slice into ½”-ish rounds, cutting each round in half if the dough starts to crumble.
- Bake at 350 F until bottoms brown.