I love the crumbly, delicate texture of shortbread. This unique version uses coconut oil instead of butter, and is sweetened with organic coconut sugar. Lemon provides brightness, and the chia seeds contribute texture. Delicious and different!
Lemon-Chia Coconut Shortbread Squares
Yield: 16 squares
- Juice and zest of 1 lemon
- 1 tablespoon water
- 2 tablespoons chia seeds
- 1 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1/3 cup organic coconut sugar
- 115 g (about 1/2 cup) coconut oil (if your coconut oil is solid, warm just until melted)
Preheat oven to 350 degrees F. Spray an 8×8-inch baking pan with nonstick spray and then line with a strip of parchment to cover the bottom (let parchment overhang the edges of the pan by about 2 inches to form a sling). Spray parchment; set pan aside.
In a small bowl, combine lemon juice, water, and chia seeds; let stand.
In a separate mixing bowl, combine whole wheat and AP flour, coconut sugar, and lemon zest. Add coconut oil and chia seed mixture to dry ingredients; stir until combined. The dough will be crumbly but will cling together if squeezed.
Transfer the dough to the preferred pan and use your hand or the back of a spoon to pat into an even layer. With a small knife, score the shortbread into squares. Dock each square twice with a fork.
Bake at 350 degrees F until just golden and surface firms up, about 20-25 minutes. Let cool completely in pan on rack.
When shortbread is cool, use the parchment sling to carefully lift it out of the pan onto a cutting board. Cut along the lines you have scored, separate squares, and store in a tightly-lidded container. If your kitchen is warm, store the cookies in the refrigerator to keep the coconut oil solid; freeze for longer storage.