I love these cookies from King Arthur Flour for a variety of reasons, including that they're delicious and they only need five ingredients, which I always have in my pantry. I particularly love the thumbprint version where you press a dent in the center and fill with jam before baking.
I do love the way they taste but I have friends who are vegan and I'd like to try substituting the butter with coconut oil. I've had really great success with cookie recipes that make use of coconut oil (like Brave Tart's rolled sugar cookies which use both butter and coconut oil) but this is a flour-based cookie and it's still using part butter.
So, is the recipe below likely to have issues if I sub the oil for butter? With only the almond flour, butter and sugar really doing much, my concern is that they won't bind together as well or that they may spread more. One of the comments from KAF said that the butter acts as the binder, so I'm not sure if the coconut oil binds as well... particularly since one of the comments says:
Loved this cookie and the low carb aspect! Tried it again, replacing butter with coconut oil. Flavor was great, but the cookies fell apart. Any advice on the ratio of fat I should have used.
So, anyone have any thoughts on how to avoid this? More/less coconut oil? A different butter substitute (I'm not a huge fan of margarines and their fake butter flavor)?
I'll probably try it out if no one has an answer. I don't have any refined coconut oil on hand (not interested in adding the coconut flavor), which is why I'm asking instead of just trying it. Fortunately, the batch size is small, so it's easy to do test batches.
Gluten-free Almond Flour Shortbread Cookies
- 3 3/8 ounces almond flour
- 1 1/2 ounces softened butter
- 3/4 ounce confectioners' sugar
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Mix all of the ingredients in a small bowl until a cohesive dough forms.
- Scoop 1" balls of dough onto the prepared baking sheet; a teaspoon cookie scoop works well here. Arrange the balls of dough about 1 1/2" to 2" apart.
- Use a fork to flatten each cookie to about 1/4" thick, making a crosshatch design.
- Bake the cookies for 8 to 10 minutes, until they start to turn light golden brown on top.
- Remove the cookies from the oven and cool them on the pan for 10 minutes. Transfer them to a rack to cool completely before serving.