Coconut Flour Shortbread Cookies (No Eggs)
These coconut flour shortbread cookies are healthy 5-ingredient vegan coconut flour cookies with a delicious, chewy texture.
Bonus, these healthy coconut flour cookies are also grain-free and keto-friendly.
There is no season to enjoy a delicious crunchy shortbread cookie!
And what’s better than healthy coconut flour shortbread cookies 100% vegan to snack on with a cup of coffee?
What’s Coconut Flour?
Coconut flour is a low-carb keto flour made from dried coconut meat. It is a very healthy gluten-free flour, low in carbs and high in fiber.
Due to the high fiber content of coconut flour, it can be difficult to:
- Bake with coconut flour – especially in vegan baking recipes where eggs are not involved as a binder.
- Swallow coconut flour cookies – the high fiber content dries up the mouth quickly, and some people found coconut flour difficult to swallow. That’s why you should always drink plenty of water when eating high-fiber food.
The key to baking with coconut flour is to use a fresh bag of flour with no lumps and measure the flour accurately, preferably in weight rather than cups.
How To Make Coconut Flour Shortbread Cookies
You only need 3 ingredients for these shortbread cookies made with coconut flour.
However, while the recipe is pretty straightforward, make sure you measure each ingredient precisely for the best result.
Ingredients
The ingredients you need to make these coconut flour shortbread recipes are wholesome natural ingredients you probably have in your pantry.
- Coconut flour – make sure you use a fresh bag of coconut flour or flour that hasn’t been in contact with humidity. In fact, coconut flour is highly liquid absorbent, and an old bag of flour, not stored in an airtight container, forms lumps. As a result, the amount of ‘active’ fiber in your coconut flour won’t be the same if it has not been stored properly. Learn how to properly measure flour!
- Maple syrup – other liquid sweeteners will work, making dryer cookies. That’s why maple syrup is recommended for these shortbread cookies made with coconut flour.
- Melted coconut oil – you can use refined coconut oil if you don’t like an overpowering coconut flavor in your coconut flour cookies. In fact, refined coconut oil has no flavor compared to unrefined coconut oil.
- Vanilla extract
- Almond milk
- Pinch of sea salt
Instructions
As mentioned before, it can be tricky to bake with coconut flour because it contains a lot of fiber. To help you achieve the best coconut flour shortbread cookies, I have updated this recipe.
Follow the step-by-step recipe pictures below to make the best gluten-free vegan cookies with coconut flour.
Step 1: Measuring Coconut Flour
Coconut flour is high in fiber, and fiber tends to dry the cookie dough very quickly. Scoop and sweep the measuring cup, don’t overpack or press it.
Step 2: Combine Ingredients
In a large mixing bowl, add the coconut flour, salt, vanilla extract, melted coconut oil, almond milk, and maple syrup.
Combine the ingredients with a mixing spoon until it comes together and forms a soft moist cookie dough.
Step 3: Resting The Dough
Rest the cookie dough for 5 minutes at room temperature so it gives the flour time to bind the ingredients together.
Step 4: Rolling Into Balls
Scoop out 1 tablespoon of cookie dough roll into a smooth ball and place on a baking sheet covered with parchment paper.
Press down each ball with your hand palm to flatten it slightly.
Step 5: Baking
Preheat the oven to 350°F (180°C) and bake the cookies for 10-12 minutes or until the sides are golden brown.
The baking time depends a lot on the thickness of your coconut flour cookies. If some bake faster, remove them first from the oven.
Step 6: Cooling Down
Cool the coconut flour cookies on the baking sheet for 10 minutes before transferring them onto a cooling rack.
Let them cool until they reach room temperature, then dip them into melted chocolate.
Decorating Coconut Flour Cookies
This is optional but decorating shortbread cookies is always fun.
I recommend melting vegan dark chocolate chips and dipping half of the shortbread into the melted chocolate.
I hope you enjoyed this dairy-free coconut flour cookie recipe. If so, don’t forget to share it on Pinterest for later!
Frequently Asked Questions
Can I Use Almond Flour?
No, you can’t replace coconut flour with the same ratio of almond flour.
Almond flour contains 4 times less fiber than coconut flour, and therefore the ratio of dry ingredients to wet ingredients will be very different.
If you love almond cookies, try my 3-ingredient almond flour shortbread cookie recipe.
Can I Use Other Sweeteners?
You can use sugar-free liquid sweetener or agave syrup in this recipe.
However, keep in mind that sugar-free liquid sweeteners are high in fiber as well, and therefore the texture of the cookies will be much more dry and fragile.
You may need way more syrup or oil to achieve the same texture.
You can’t use crystal sweeteners in this recipe like coconut sugar or brown sugar. It must be a liquid sweetener.
Can I Add Nut Butter To The Recipe?
No, you can’t replace coconut with nut butter like peanut butter or almond butter.
The only fat substitute available is vegan butter – not vegan margarine!
Can I Roll And Cut Out The Dough?
No this is not a cut-out cookie recipe. The cookie dough is soft, sticky, and moist and you won’t be able to roll it.
More Vegan Cookie Recipes
If you love easy vegan cookie recipes, you may want to try my other recipes:
Have you made these nut-free vegan shortbread cookies? Share a comment or review below. I love to hear back from you on my recipes.
Coconut Flour Shortbread Cookies
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Ingredients
- ½ cup + 2 tablespoons Coconut Flour - scoop and sweep
- ⅓ cup Maple Syrup - or agave or coconut nectar
- ¼ cup Melted Coconut Oil
- 1 tablespoon Unsweetened Almond Milk - at room temperature
- 1 teaspoon Vanilla Extract - optional
- ¼ teaspoon Salt - optional
Instructions
- Preheat the oven to 350°F (180°C). Line one large cookie sheet with parchment paper. Set aside.
- In a medium mixing bowl, add all the dry ingredients: coconut flour and salt.
- Stir in maple syrup, melted coconut oil, vanilla extract, and almond milk at room temperature.
- Combine with a silicone spatula for about 40 seconds until it forms a soft, sticky, and moist cookie dough.
- Set aside for 5 minutes at room temperature. The dough should stay soft, sticky, and easy to roll into balls.
- Scoop one tablespoon of batter and roll it between lightly oiled hands before placing the ball on the baking sheet. Slightly flatten the ball into a cookie shape.
- Repeat the step above until you form 9 cookies.
- Bake for 10-12 minutes or until the sides are just starting to become golden brown. Note that baking time varies a lot based on the thickness of the cookies. Don't over-bake them, or they will be very hard and dry in the middle.
- Cool down on the baking sheet for 10 minutes (don't touch them as they are still soft when hot). After transfer on a cookie rack to cool down to room temperature
- 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 ziplock bag. Defrost the day before.
I made these exactly by the recipe except I hadn’t read the need to leave them to rest briefly before cooking so they were crumbly to form but delicious when cooked will make them again!
Would you consider using Stevia or honey, instead of maple syrup?
Honey will work like any liquid sweetener but not a crystal sweetener, you need the moisture from a liquid
Delicious cookies. I added a vegan egg (or flax egg) because I was struggling to bind the dough together.
Can I use olive oil ?
Feel free to experiment but I didn’t try so I ma unsure if it will taste good or texture goes well.
Just made these, the taste is great, but they were slightly too crumbly even though I measured by weight. Will try adding a bit more syrup next time and going by feel.
Made these today and love them! So quick and easy to make! I did cut them a bit too thick and I only baked them for 10 mins and the bottoms were very brown. Next time I will cut them thinner and cut the cook time down a bit. They will be a staple in our house! Not too sweet! Nice texture. Subtle coconut flavor!
The recipe above states maple syrup. Did you use regular maple syrup or sugar-free maple syrup? I am on a keto diet and don’t want the cookies to be too high in net carbs.
I am using maple syrup, sugar-free maple syrup are high in fiber and will dry out the cookies a lot. Feel free to experiment with it !
So excited to try this! I am on an AIP diet for arthritis and do miss my cookies. This sounds perfect. I love Gillian’s thought to add the zest of lemon.
Hi could i sub honey for maple syrup / another sweetner that might work ?
Sure, any liquid sweetener works in this recipe
Hell-o, Just seen the recipe can you use sugar free honey? Haven’t tried it yet. Thanks!
Probably yes
Hello Carine;
I just found this recipe today and was planning to make this for someone who is trying to eat “no sugar” (including no artificial sugars) and wondering if you think this recipe would work if:
(1). I deleted the sugar altogether.
(2). Decreased the sugar by 50%?
If you could provide your thoughts on both of the above, that would be really appreciated.
I don’t think it will works without sugar I am sorry
I love coconut flour! Thank you for the sweet and easy recipe! I followed as written and it turned out great! No crumbling and very tasty!
Hi Carinne,
Thanks for posting this recipe, I am looking forward to figuring out how to make it work. I measured the ingredients in grams and managed to roll the dough into a log. But how do you cut the log? You do not have any photos. When I cut it, it completely crumbles into bits. You mention that the dough can be pressed back together if it crumbles, but that is not the case when it is chilled. I resharpened my knife so that it is very sharp, and I use very light pressure, but the log completely falls apart.
Try dental fless to cut with ease…put floss under log, cross floss on top, pull gently to slice…works good with any fragile dough. But I suggest unflavored floss.
Great idea!
There’s picture above this comment section of how I cut the slices from the log. You can wet your finger if it’s that crumbly but I am not sure what happened I don’t have this issue here.
Delicious cookies. I added the zest of a lime. Will definitely make again.
Hey Carine,
Thanks so much for sharing your recipe. We will be relocating to a small island in the Pacific that is abundant with coconut so I’m trying out some recipes for homemade goods. I am familiar with coconut flour so knew what to expect and found this recipe super easy to use. I didn’t have quite enough coconut flour on hand so had to use about 50g of GF plain flour. Just made sure the texture was right. I melted my coconut oil first so it was the perfect consistency. Delish!!
I was wondering if I would be able to make them with golden syrup?
Feel free to experiment, I didn’t try that but it can work
Very tasty and although there were many tiny-print steps, it turned out great!
omg i just made these and they taste amazing. Absolutely brilliant recipe!!!! They smell and taste like shortbread cookies and hold their shape very well and also do not taste coconutty at all. I made heart shaped ones dipped in chocolate ganache. Perfect for Valentines 🙂
Is it possible to add some sort of flavor extract like vanilla or almond? Not sure if it would alter the texture of the cookie, but I don’t know if anyone has experimented. I was going to try with ube extract since I know that usually compliments coconut really well in Filipino desserts. 🙂
Yes, but keep the amount low to avoid changing the batter texture too much 1/2 teaspoon is great. Enjoy! XOXO Carine
The best ever.My bnb guests are wild about these healthy, yummy cookiesGrandma Suzyq
Can I replace the natural maple syrup with a sugar free maple syrup, like Lakanto Maple Syrup, sweetened with monk fruit? It has a very liquidy texture like the natural maple syrup, it just doesn’t contain sugar. Will this still hold the texture of the dough?
It won’t work here, there is way too much fiber in lakanto syrup, they will crumble apart and be very dry.
I’m about to try these with my GF and DF son…would black molasses work instead of maple syrup??
No sorry black molasse won’t work, you need a light syrup like maple syrup or agave syrup
Same here…couldn’t work with the dough:(
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.
Agave syrup is definitely on the sweet side, maybe try brown rice syrup or apple syrup they contains less sugar. Enjoy the recipes on the blog, XOXO Carine
Thank you for the hint! I’ll try that way and I’ll let you know.
Hi there
The biscuits tasted delicious.
I had a problem with binding the flour. I am not sure why ..
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!
These were sooooo good! I ate half the batch while they cooled, oops!
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!
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.
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
Hi, I saw that it says melted coconut oil, but I was wondering if you initially measure it as a solid or liquid. I’m looking forward to trying the recipe!
When it says melted coconut oil it means you measure it melted. Enjoy!
Thanks for your lovely feedback !
Would this recipe work with cranberries folded into it or do you think they’d crumble?
Delicious!
Thank you
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!
I am SO glad you love them! Thanks for sharing here. XOXO Carine
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!
You can click on the metric button for tablespoons conversion.
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.
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
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
Can I use normal flour?
It won’t work with the same ratio I am sorry.
Do you have youtube recipe??? I can’t see the video.
Great recipe!!!
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.
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
Thanks for the lovely feedback! I am so glad it worked well with many adaptation, thanks again for sharing with us. XOXO Carine
Hi,
Is possible to use another oil?
Thanks
Hi, I didn’t try something else I am pretty sure vegan butter will work tho. Enjoy the cookies, XOXO Carine
I just baked these cookies and they were easy and amazing. I put little sprinkles on them for the holidays. Thank you for posting.
I love the sprinkle idea! Please share a picture with me on instagram next time 🙂 Enjoy the recipes on the blog, XOXO Carine.
Can you use the Keto granulated sugar?
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.
Delicious cookies! Can’t wait to try them dipped in chocolate next time. Thank you for such simple yet tasty recipe!
I agree, chocolate on top makes them even better! Enjoy the easy vegan cookies recipes around here. XOXO Carine.
What brand of coconut flour do you use when making this recipe (if you remember).
I live in New Zealand and I am using different brands, all worked well for me. The store brand called Pams or Avalanche.
Thanks for sharing! Do they cookies keep long?
You can keep those for about 3 weeks in a cookie jar at room temperature. Enjoy, XOXO Carine.
This looks so good! Can you freeze the dough for later?
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.
Hi, can I use honey instead of maple syrup?
I did, it works perfect, I just liquefied the honey warming it up in Bain-Marie and that was it.
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.
Can I make this recipe with liquid stevia?
No sorry it won’t work. The cookie hold together because of the liquid sweetener. Enjoy the recipes on the blog, XOXO Carine.
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.
Would I be able to add cranberries to the dough or do you think it wouldn’t be able to hold them? Can’t wait to try these!
I am not sure it will hold well unfortnately
Thank you so much for your comment 🙂 I am so glad you love them too. XOXO Carine
I’m sorry for the question – I can ever remember this – do you weigh the oil before or after you melt it?
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.
Perfect little shortbread ! Followed the recipe in oz as you recommended and come out great. Thanks for the easy recipe.