You know those tins filled to the brim with those amazing, buttery shortbread cookies that come out this time of year? Yeah. I miss those.
This oatmeal shortbread recipe started as a trial and error experiment that was kind of an accident. I wanted to refrigerate the dough before baking the cookies, but I ended up actually preferring the unbaked ones to the baked ones! If you really like the combination of coconut and oats, this recipe is definitely for you! It has the flaky texture and sweet/salty combo that we know and love, and my family gave it a thumbs up.
Ingredients
This oatmeal shortbread recipe started as a trial and error experiment that was kind of an accident. I wanted to refrigerate the dough before baking the cookies, but I ended up actually preferring the unbaked ones to the baked ones! If you really like the combination of coconut and oats, this recipe is definitely for you! It has the flaky texture and sweet/salty combo that we know and love, and my family gave it a thumbs up.
Ingredients
- 1 1/4 c rolled oats
- heaping 1/4 tsp fine salt
- 1/4 c granulated sugar
- 1/4 c coconut oil, solid
Instructions
- Blend the oats, salt, and sugar in a food processor until a fine flour forms.
- Pulse in the solid coconut oil until a thick dough forms. (You may have to use a knife to cut the dough into smaller pieces so it blends evenly.)
- The heat from your hands can melt the oil, so work with the dough quickly. Knead it together and press out until it's about 1 cm thick, and cut into desired shapes. (I used a 2 inch cookie cutter and used a fork for the designs. This recipe made about 14 cookies.)
- Place in the freezer for about 15 minutes so the coconut oil can set. Store in the freezer. Enjoy!