Button cookies are shortbread cookies made from a combination of all-purpose and coconut flour. To make these cookies, I decided to use lactose-free ingredients, which is why I used coconut butter.
I am sure that you will like this cookie recipe. In addition to the above-mentioned ingredients, I also added dried cranberries whose taste goes very well with coconut flour.
The size and shape of the cookies remind me of large buttons, hence their name 🙂
Ingredients for button cookies.
- 150 g coconut flour
- 250 g all-purpose flour
- 3/4 teaspoon of baking powder
- a pinch of salt
- 120 g caster sugar
- 1 egg
- 1 egg yolk
- 150 g coconut butter
- 50 g dry cranberries
How to make button cookies.
Sift the flour, coconut flour, caster sugar, baking powder, a pinch of salt to a bowl and add soft coconut butter. Rub until the ingredients start to come together. At that point, add the egg, egg yolk and cranberries, then knead the cookie dough. Wrap the dough in cling film and put it in the fridge for 30 minutes.
After removing it from the fridge, roll it out to a thickness of about 7 millimetres and cut 4 cm wide circles from it. Puncture the centre of each cookie with a fork. Place the cookies on a baking tray lined with baking paper and put the tray in an oven preheated to 190 degrees Celsius for 12 to 15 minutes.
Good to know when making button cookies.
If you prefer your cookies to be bigger, you can always do so.
I used coconut butter as I wanted my cookies to be completely lactose-free. If you don’t have coconut butter, you can replace it with regular unsalted butter.
Are you looking for cookie recipes? If so, try our recipe for Cocoa cookies.