Preheat oven to fan-bake 180°C (350°F). Prepare a cookie tray, cover with parchment paper. Set aside.
Place all the ingredients in a bowl, beat with an electric beater until it forms a crumble. It should not take more than 20 seconds. If you don't have an electric beater you can also press/rub the dough with your hands until it forms a crumb - just a bit messier!
Assemble the crumb with your hands to form a cookie dough ball and transfer the ball onto a piece of plastic wrap. It's a crumbly dough, that's normal, press firmly with your hands to gather the pieces together and firmly wrap the batter to form a ball. If it really doesn't come together after you kneaded the dough for 1 minute, add slightly more coconut oil - up to 1 tablespoon max. Refrigerate for 15 minutes to firm up.
Remove from the fridge, open the plastic wrap, the dough will be firm but still crumbly when you take some in your hands that is ok. The more you knead the dough the easier it gets to form balls as the coconut oil softens.
Roll 1 tablespoon of dough into a ball, pressing the dough firmly in your hands. Place the balls onto the prepared baking sheet. If you want to make crescent-shaped cookies. First, shape the ball into a cylinder, slightly pinch the middle to form a crescent shape. The fastest will be to simply flatten the ball with a fork to form lovely round shortbread cookies. Repeat with remaining dough until you form 12 cookies.
If you like, sprinkle extra coconut flour on top of the cookies before baking.
Bake until light golden brown on the sides 6 to 8 minutes. The cookies will remain very soft at this stage and that is normal, don't touch them or don't try to remove them from the tray, they firm up when fully cool down.
Cool down on the baking sheet for about 30 minutes until it reaches room temperature. As it cools down, the coconut oil hardens and creates crispy crumbly shortbread cookies. I usually place my baking sheet outside in summer to cool down in fresh air quickly or near an open window.
Decorate with a drizzle of melted sugar-free chocolate if you like. I used dark chocolate sweetened with stevia.
Net carb: 2.7 grams per cookie without decoration.Storage: Store in a cookie jar for up to 10 days.Sugar-free Sweetener: I used erythritol in New Zealand I am buying Natvia. If you are based in the US, I recommend Swerve crystal sweetener or monk fruit sugar. Non-sugar-free sweetener/healthy: if you tolerate sugar but want to make this recipe with a healthier sugar alternative use coconut sugar or unrefined cane sugar of your choice.Has your dough dried up after staying in the fridge? Simply knead the cookie balls a bit longer, they will warm up in your hands and soften the coconut oil to form perfect cookie balls.