3-ingredient Coconut Flour shortbread cookies

Coconut flour shortbread cookies are easy 3-ingredient vegan coconut flour cookies with no eggs, no gluten, and no dairy. They are keto-friendly using sugar-free Monk Fruit Syrup.

coconut flour shortbread cookies

There is no season to enjoy a delicious crunchy shortbread cookie, right? And what’s better than healthy coconut flour shortbread cookies 100% vegan to snack with a cup of coffee?

What’s coconut flour?

Coconut flour is made from dried coconut meat. It is a very healthy gluten-free flour, low in carbs, high in fiber, and keto-friendly. Also, it can be very difficult to bake with coconut flour at first. It is indeed a highly liquid absorbent flour due to the high fiber content.

That is why I recommend using fresh flour with no lumps. And also make sure to weigh the flour if you can for full precision. Don’t use cups!

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Vegan coconut cookies – an easy 3-ingredient recipe

This is the easiest vegan coconut flour cookies you will ever make. All you need are 3 simple wholesome ingredients.

  • Coconut flour – make sure your coconut flour is fresh, with no lumps. And if you can, measure the flour in grams or oz for precision.
  • Liquid sweetener – any liquid sweetener works really well in this recipe. I love to use either maple syrup or sugar-free monk fruit sweetener to make them keto-friendly and sugar-free.
  • Unrefined coconut oil – melted. If you don’t like coconut flour in your baking, use refined coconut flour, it has no flavor.
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How to make coconut flour shortbread cookies with no eggs?

It can be tricky to bake with coconut flour at first because it contains a lot of fiber. Fiber has a tendency to dry the cookie dough very quickly.

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My tip to success is to :

  • Weigh the flour for precision – this prevents the dough from being too wet or too dry.
  • Adjust the dough if needed – if you can’t weigh the flour and use measuring cups, you may have some issue achieving the right texture at first. That is ok. If too dry, add a splash more liquid sweetener, 1 teaspoon at a time until it comes together. If it is too moist, add more coconut flour, 1 teaspoon at a time. You want to get a soft buttery cookie dough ball.
  • Always roll the dough between pieces of parchment paper – this prevents the dough from sticking to your roller pin.
  • Dip the cookie cutter in warm water – this is a little trick to avoid having the cookie-cutter sticking to the dough.
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How to decorate your coconut flour cookies?

This is optional but decorating shortbread cookies is always fun. I recommend melting vegan dark chocolate chips and dip half of the shortbread into the melted chocolate.

I hope you enjoyed this simple vegan coconut flour cookie recipe. If so don’t forget to share it on Pinterest for later!

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Your friend, Carine.

Coconut flour shortbread cookies

Vegan shortbread cookies with coconut flour an easy 3-ingredient recipe 100% gluten free, low carb, paleo and keto friendly.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Course: Dessert, Snack
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: coconut flour shortbread cookies
Servings: 24 cookies
Calories: 61kcal
Author: Carine
4.74 from 53 votes

Ingredients

Instructions

  • Preheat oven to 180°C (350°F). Line two cookie sheets with parchment paper. Set aside.
  • Carefully measure the flour and liquids in a small container. I recommend using grams/oz and fl.oz or ml for precision. Coconut flour contains 4 times more fiber than regular wheat flour. If you are not precise the dough can be too dry or too moist.
  • In a medium mixing bowl, add all the ingredients, the order doesn't matter: coconut flour, melted coconut oil, and maple syrup.
  • Combine with a spoon at first. The dough will be very wet and it dry as you go. It should take about 2 minutes to form a cookie dough ball. After 1 minute, knead the dough with your hands to gather the dough together and form a dough ball. If too dry, add a splash more liquid sweetener, 1 teaspoon at a time until it comes together. If it is too moist, add more coconut flour, same 1 teaspoon at a time. You want to get a soft buttery cookie dough ball.
  • Set aside at room temperature on the benchtop for 5 minutes to let the coconut flour fiber absorb the liquid.
  • Place the cookie dough ball onto a piece of parchment paper. Press another piece of parchment paper on top. Use pieces of about 20 cm long (8 inches).
  • Roll the dough until it reaches about 4 mm (0.15 inches) of thickness. Don't roll too flat or the cookies become fragile.
  • Cut out the cookies using a cookie cutter shape of your choice. You can dip the cookie cutter into warm water before cutting the dough to avoid it to stick to the dough. If so, make sure you dry the cookie-cutter slightly as you don't want to add plenty of water onto your dough.
  • Use a spatula to lift out the shaped cookie from the parchment paper and transfer to the cookie sheet. The shortbread cookies won't expand during baking so you can leave only half thumb space between each.
  • Gather the leftover of dough from the outside of the cut cookies to reform a cookie dough ball. Roll again using the same pieces of parchment paper and repeat until no more dough.
  • Bake for 10-12 minutes or until the sides are golden brown.
  • Cool down on a cookie rack.
  • If you want to decorate the cookies with melted dark chocolate, wait for the cookies to be at room temperature. You can freeze the dipped cookies for 2-5 minutes to set the chocolate shell quickly.

Storage

  • Store in a cookie jar at room temperature for up to 1 month or freeze in a zip bag. Defrost the day before.

Notes

Nutrition panel for keto, using monk fruit sweetener:  1 cookie without chocolate dipping. Carbs: 7.1 g | fiber: 5.6 g | net carbs: 1.5 g |fat: 4.5 g |calories: 56 kcal | protein : 0g

Nutrition

Serving: 1cookie | Calories: 61kcal | Carbohydrates: 4.5g | Fat: 4.5g | Fiber: 0.1g | Sugar: 4g

Reader Interactions

Comments

    • Carine

      This is what I do, I measure the solid coconut oil, melt it and then measure the liquid oil before adding in the recipe to be precise. So yes, you must measure the oil liquid! If I melt too much, return into the coconut jar it will solidify again and you can use it again later. Enjoy the cookies. Can’t wait to hear your feedback on those, XOXO Carine.

  1. Sid.

    5 stars
    If you follow the recipe to the T it turns out amazing. I used left over vegan chocolate icing and they tasted really good with that as well. I will be making these cookies a lot.

    • Carine

      No sorry it won’t work. The cookie hold together because of the liquid sweetener. Enjoy the recipes on the blog, XOXO Carine.

    • Carine

      I guess yes, it may dry the batter as honey is less liquid and you may need more to achieve the same result. As it is a vegan blog I don’t use honey and I am not sure about how it will work out in my recipes. XOXO Carine.

        • Carine

          I am sorry it didn’t work out well for you. What happend? Give me more precise details that I can help. Which sweetener did you use? Happy to help, XOXO Carine

    • Zaira Calderon

      I did, it works perfect, I just liquefied the honey warming it up in Bain-Marie and that was it.

    • Carine

      I didn’t try to freeze the dough so I am unsure. I usually don’t like to freeze dough made of coconut flour because it is highly water absorbent and freezer add some moisture to the dough. Enjoy the recipe, XOXO Carine.

  2. Anonymous

    These cookies were so dry! When eating it was a struggle to swallow them, it was like my body was rejecting them. I would not reccomend these to anyone!

    • Carine

      I am sorry to hear that you didn’t enjoy the coconut four cookies. Cocontu flour contains 4 times more fiber than others flours an it is highly liquid absorbent. That is why most coconut flour is dryer but that is also what you expect from a shortbread cookie to be crunchy and dry it is not a moist cookie. I hope you enjoy others recipes on the blog, XOXO Carine.

      • CS

        5 stars
        these are a very good and healthy take on cookie bars! i would definitely recommend, i also used vanilla coconut milk to add a little flavor, thanks!

    • Karl

      The dough was impossible to work with, I couldn’t make a ball with it, so I thought it was to dry. I added some liquid, spoon by spoon, they became to moist. Added coconut flour and back and forth. Once cooked it was so dry.
      I would not recommend that recipe.

    • Carine

      I live in New Zealand and I am using different brands, all worked well for me. The store brand called Pams or Avalanche.

    • Carine

      I am sorry to hear that. Coconut flour contains 4 times more fiber than regular flour and the fiber absorb liquid extremely fast. That is why precision is the key, if you had slightly too much coconut flour in any recipe it gets hard or crumbly. That is why grams is better than cups for this recipe and natural maple syrup. I hope you get better result with another of my recipe next time, XOXO Carine.

    • Carine

      It won’t hold together you definetly need liquid sweetener like maple syrup or brown rice syrup (if you are looking for less sugar and carbs) or the cookies won’t get together. Enoy, XOXO Carine.

  3. Lu

    Hi! I bake it today. It was a real challenge. The Dough was too moist, i added more and more flour, until i get some good dough. I really believed that it wouldn’t work, but were delliciuos!

    • Carine

      I am sorry to hear that this didn’t work out well t first time. . That is really strange, coconut flour contains 4 times more flour than regular flour so it usually work the oppoite, dough getting too dry. Are you sure your flour is 100 % coconut flour? Did you knead the dough long eough, at least 90 seconds to make sure the fiber absorb the liquid in the recipe. Thannks for trying my recipe and I hope it gets even better next time, XOXO Carine.

  4. Tara

    5 stars
    I just baked these cookies and they were easy and amazing. I put little sprinkles on them for the holidays. Thank you for posting.

  5. VB

    5 stars
    I’m not vegan but tried this recipe as I’m trying to reduce my wheat intake. I didn’t weigh because I don’t have a scale. I used 1/2 cup melted oil 1/2 cup maple syrup 1 1/3 cup coconut flour. Mixed, kneeded into a ball let rest at least five minutes. I pressed into a square with my hands. Didn’t use a top parchment as I ran out lol. Used my rolling pin at the end to smooth out a bit. Used a knife to cut into squares. Baked and cooled as per recipe. Quite good. Next time I’ll experiment with some added cocoa powder

    • Carine

      Thanks for the lovely feedback! I am so glad it worked well with many adaptation, thanks again for sharing with us. XOXO Carine

  6. Lauren

    4 stars
    Easy and fun to make and they look fantastic, however they are SO dry i actually thought i was going to choke on one because it just would!! Not!! Go!! Down!!!! They taste okay but I’m actually slightly scared to have another i used exactly the amounts in grams so maybe that’s how they’re meant to be?

    • Carine

      Coconut flour contains 4 times more fiber than other fiber and consequently it soak up liquid in recipe. However they shouldn’t be that dry, and you may have added a bit too much coconut flour. Also, some people don’t appreciate the texture of coconut flour as it dry their mouth. I recommend to always drink well while eating such high fiber food. Thanks for trying my recipe and feedback. XOXO Carine.

  7. Dawn

    I followed this recipe to a t, measured with a scale as instructed. I used liquid sweetener, it was so bitter I could not eat it had to throw it out, if the liquid sweetener makes it that bitter the recipe should be more specific for which type to use. I just spent a lot of money to throw it in the trash. It was inedible.

    • Carine

      I am sorry you didn’t enjoy the recipe. The recipe doesn’t change the flavor of the liquid sweetener you are using. The recipe tells you to use maple syrup or any unrefined liquid sweetener like agave syrup, brown rice syrup. None of those are bitter and the coconut flour doesn’t make the sweetener bitter. The cookie should end with a delicious coconut maple flavor but no bitterness at all. Which sweetener did you use?

    • Carine

      If you cant see videos it might be because you are using an ad blocker that block videos. Otherwise, all my recipe video are on my Youtube channel here. Enjoy.

  8. Anonymous

    These were great! A little dry, but the chocolate helped. I would suggest smaller if you have a small cookie cutter. Just watch the timing as they’ll probably cook faster. Thanks for the recipe! #quarantinecookies

  9. Melissa

    I used maple syrup, as suggested and it was CRAZY sweet. Must have a sweet tooth supreme to be able to eat these. Have you tried the maple syrup instead of your other liquid sweetener? Thank you anyway for posting this.

    • Carine

      I am sorry to hear that, I don’t think maple syrup is very sweet in this recipe but we all have different sensitivity to sweetness. What you can do is use a liquid sweetener that has less sweeteness like brown rice syrup. It will work the same in the recipe and it is about 1/3 times less sweet for same amount. Enjoy the recipes on the blog, XOXO Carine

  10. Kat Lopez

    Please clarify coconut flour amount – it says 7 oz, or 1 2/3 cup plus 1 tbs…that seems like more than 7 oz…do you mean 2/3 cup plus 1 tbs? It looks like a typo to me, help!

  11. Ash

    5 stars
    Loved this! My dough didn’t want to form, was very crumbly but I’m no quitter! Haha. Made 8 hearts, had some with my keto lemon curd! (And whipped cream)
    So delicious! Will dip a few in Sf chocolate for sure!

  12. R

    There’s absolutely nothing I could’ve done to turn this into a dough. Tried everything. Weighed the ingredients specifically as mentioned. It seemed that there was WAAAAAAY too much coconut flour.
    I ended up adding 4 eggs, and it still wouldn’t turn into a dough. I should’ve started with 50 g of flour instead of 200. Maybe then I would’ve had a chance.

    • Carine

      I am sorry o hear that. It seems that some followers are having issue with the recipe while I, and many others have no problem with it. I am wondering if some coconut flour brand could be thinner and absorb liquid much more creating this issue you mentioned. I personally make this recipe almost every 10 days for my family and it come out great any time so I am sad to read your comment as I am not sure whats going on. I hope you will try other recipe form the blog and have more success with it. Enjoy the recipes on the blog, XOXO Carine

  13. Melinda

    These were a nightmare start to finish for me. I did measure by weight and let it sit to absorb, but the batter ended up so dry it wouldn’t hold together yet so wet if I squeezed it the oil would express. It wouldn’t hold together well enough for cookie cutters so I wound up slicing it, and after baking it’s very much more like crackers than cookies.

    • Carine

      I am sorry it didn’t work for you. I am not sure why your dough was so dry. I hope you will have better experience with others recipes on the blog, XOXO Carine

  14. Ash

    5 stars
    I. Used half stork vegan butter and half coconut oil, agave syrup and a fine milled coconut flour.
    Recipe works really well, obviously if you aren’t used to coconut flour (like me!) then they are a little dryer than normal short bread- otherwise wonderful!
    Thank you

  15. Lise

    Made these to a T exactly as instructed and they fell apart instantly. Such a waste of expensive coconut flour & oil. Any ideas of what one can do with crumbled shortbread?

    • Carine

      It takes time to learn how to bake with coconut flour. I contains 4 times more fiber than other flour so it is extremely liquid absorbent. That i why you must weight the flour and make sure it is fresh, with no lumps. You can always use the crumbled shortbread to make a crisp. Lay some blueberries or apple slices on a baking pan, sprinkle the shortbread on top and bake for 25 minutes. It will be delicious Enjoy, XOXO Carine.

  16. Felix

    4 stars
    Works well when you keep in mind that its 3 ingredients and will make a thin crisp cookie. The first time I made these, I followed to the letter and it worked well. I substituted 1/4 of my sweetener for honey and it worked well. I recommend completing covering them in dark chocolate with added freshly squeezed lime juice. Top it off with a bit of salt and you have a winner. 10 minutes is all it took to get these cooked properly.

    Thank you for this recipe!

  17. Cathy

    This recipe looks super easy. I’d love to give it a go. Could you include all the ingredients as measurement in weight? It would make adding it a breeze, as well as clean up only one bowl! : )

    • Carine

      Sure, click the metric button before the ingredient list, this will convert the recipe in grams/oz automatically. Enjoy the cookies ! XOXO Carine

  18. Vilcea Ana-Maria

    Hi! The cookies are to sweet for my personal taste! Do you have an ideea to make them less sweeter? I used agave sirup instead of maple syrup. Maybe agave sirup is sweeter than maple syrup. Anyway, it’s a bit challanging to make them but are the perfect cookies.

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