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Home » Recipes » Cookies

Coconut Flour Shortbread Cookies (No Eggs)

Carine By Carine Claudepierre
Published on 05/05/2021 - Last updated on 11/19/2023

4.89 from 534 votes
Jump to Recipe Pin Facebook Save Saved!
💬 102 Comments

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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.

Coconut Flour Shortbread
Table of contents
  1. What’s Coconut Flour?
  2. How To Make Coconut Flour Shortbread Cookies
  3. Frequently Asked Questions
  4. More Vegan Cookie Recipes
  5. Coconut Flour Shortbread Cookies

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.

Coconut Flour Shortbread

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
Coconut Flour Shortbread

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.

Making Coconut Flour Shortbread

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!

Coconut Flour Shortbread

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:

  • Walnut Snowball Cookies
  • Vegan Biscotti Recipe
  • Vegan Gluten-Free Oatmeal Cookies
  • Vegan Chocolate Chip Cookies
  • Thin Mints Recipe
  • 2-Ingredient Peanut Butter Cookies
  • Vegan Sugar Cookie Recipe
  • Vegan Madeleines
  • Pecan Snowball Cookies
  • Quinoa Cookies
  • No-bake Peanut Butter Cookies
  • Buckwheat Cookies
  • Chickpea Peanut Butter Cookies
  • 3-Ingredient Vegan Peanut Butter Cookies
  • Vegan Chocolate Shortbread Cookies
  • Gluten-free Almond Flour Shortbread Cookies with only 3 Ingredients
  • Almond Flour Sugar Cookies
  • No-bake Chocolate Chip Cookies
  • No-bake Vegan Millionaire Shortbread
  • Vegan Pumpkin Chocolate Chip Cookies
  • No-bake Pumpkin Cookies

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.

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

Coconut Flour Shortbread

Coconut Flour Shortbread Cookies

These Vegan Shortbread Cookies with coconut flour are an easy 4-ingredient recipe 100% gluten-free, low-carb, paleo, and keto-friendly.
Pin Print Review Save Saved!
Prep Time: 10 minutes mins
Cook Time: 12 minutes mins
Total Time: 22 minutes mins
Course: Dessert, Snack
Cuisine: American
Servings: 9 cookies
Calories: 153.7 kcal
Author: Carine Claudepierre
4.89 from 534 votes

Ingredients

US Customary – Metric
  • 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.

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.

Equipment

Baking Sheets
Baking Sheet
Parchment Paper
Parchment Paper
Mixing Bowls
Mixing Bowl
Measuring Cups
Measuring Cups and Spoons
Silicone Spatula
Silicone Spatula
Cooling Rack
Cooling Rack
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Nutrition

Serving: 1cookie | Calories: 153.7kcal | Carbohydrates: 17.4g | Protein: 2.3g | Fat: 8.3g | Saturated Fat: 7.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 102.5mg | Potassium: 27.5mg | Fiber: 5.8g | Sugar: 8.4g | Calcium: 15.1mg | Iron: 0.4mg | Magnesium: 2.6mg | Phosphorus: 0.1mg | Zinc: 0.1mg
Carine Claudepierre & Damien Maurer

About The Author

Carine
Hi, I'm Carine, the food blogger, author, recipe developer, photographer, and published author of a cookbook and founder of The Conscious Plant Kitchen with my husband Damien. Learn more about us.

Found In:

Category:

CookiesSnack

Ingredients:

Coconut FlourCoconut OilMaple SyrupPlant-Based Milk

Cooking Method:

Baking

Diet:

Dairy-FreeEgg-FreeGluten-FreeGrain-FreeLow-CarbPaleoVeganVegetarian

Meal Types:

DessertSnack

Season:

Vegan Christmas RecipesVegan Thanksgiving

Level:

Intermediate

Preparation:

5 IngredientsUnder 30 Minutes

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    102 comments
  1. Gayle says:
    June 28, 2023 at 6:59 am

    Can I use regular cows milk instead of almond milk?

    Reply
    • Carine says:
      July 6, 2023 at 1:37 pm

      I didn’t try dairy, we don’t use dairy at home so I can’t tell if this is an option that works.

      Reply
  2. Ericka says:
    June 6, 2023 at 6:23 pm

    Can I use coconut butter to replace coconut oil? If so how much?

    Reply
    • Carine says:
      June 8, 2023 at 3:31 pm

      I don’t think it will work, they both have different properties in baking.

      Reply
  3. Chapin Faulconer says:
    April 5, 2023 at 3:22 pm

    Hello, I am wondering if I can use oat milk instead of almond milk? Thank you.

    Reply
    • Carine says:
      April 8, 2023 at 5:41 pm

      Yes, it should work!

      Reply
  4. Camille says:
    February 25, 2023 at 9:21 pm

    5 stars
    These were so good! I subbed the coconut oil with extra virgin olive oil and the almond milk with oat milk. I also added the vanilla and salt. They turned out really well! The cookies don’t really spread, if at all, so definitely flatten them to the thickness and size you want them to turn out to.

    Reply
  5. Dr J says:
    February 23, 2023 at 7:35 pm

    5 stars
    Looks amazing!

    Q: Can I reduce the coconut oil by half and add in maple syrup (1/8 c) to reduce the fat?

    thx so much

    Reply
    • Carine says:
      February 26, 2023 at 12:01 pm

      I’m not sure it’d work, but if you try, let me know!

      Reply
  6. Aline says:
    February 3, 2023 at 6:41 am

    Hi, thanks for the recipe.
    Can I use butter instead of coconut oi

    Reply
    • Carine says:
      February 12, 2023 at 2:02 pm

      I didn’t try this option, I am not sure how it will come out I am sorry.

      Reply
  7. Ali Goodenough says:
    October 10, 2022 at 12:12 am

    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!

    Reply
  8. Mary S. Saenz says:
    September 20, 2022 at 11:14 am

    Would you consider using Stevia or honey, instead of maple syrup?

    Reply
    • Carine says:
      September 21, 2022 at 4:03 pm

      Honey will work like any liquid sweetener but not a crystal sweetener, you need the moisture from a liquid

      Reply
  9. Diana says:
    June 12, 2022 at 11:47 am

    5 stars
    Delicious cookies. I added a vegan egg (or flax egg) because I was struggling to bind the dough together.

    Reply
  10. roby says:
    June 2, 2022 at 5:59 pm

    Can I use olive oil ?

    Reply
    • Carine says:
      June 4, 2022 at 4:12 pm

      Feel free to experiment but I didn’t try so I ma unsure if it will taste good or texture goes well.

      Reply
  11. Kali says:
    January 26, 2022 at 8:34 pm

    4 stars
    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.

    Reply
  12. Kelly Harlow says:
    December 12, 2021 at 2:46 pm

    5 stars
    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!

    Reply
  13. Rhonda says:
    December 7, 2021 at 4:52 pm

    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.

    Reply
    • Patricia says:
      December 3, 2022 at 10:15 am

      5 stars
      Maple syrup is EXCELLENT for your brain. Don’t be afraid of the sugar.

      Reply
    • Carine says:
      December 8, 2021 at 2:16 pm

      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 !

      Reply
  14. Karla Berg says:
    November 4, 2021 at 7:09 pm

    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.

    Reply
  15. Akanksha says:
    October 5, 2021 at 1:03 am

    Hi could i sub honey for maple syrup / another sweetner that might work ?

    Reply
    • Carine says:
      October 5, 2021 at 1:53 pm

      Sure, any liquid sweetener works in this recipe

      Reply
  16. Hazelnut says:
    September 3, 2021 at 8:35 am

    Hell-o, Just seen the recipe can you use sugar free honey? Haven’t tried it yet. Thanks!

    Reply
    • Carine says:
      September 3, 2021 at 2:20 pm

      Probably yes

      Reply
  17. KJ says:
    July 19, 2021 at 2:52 pm

    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.

    Reply
    • Carine says:
      July 21, 2021 at 1:13 pm

      I don’t think it will works without sugar I am sorry

      Reply
  18. Alyssa says:
    May 24, 2021 at 4:18 pm

    5 stars
    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!

    Reply
  19. Shelli says:
    May 17, 2021 at 11:16 am

    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.

    Reply
    • Delia F Link says:
      December 14, 2021 at 4:02 am

      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.

      Reply
      • Carine says:
        December 14, 2021 at 10:59 am

        Great idea!

    • Carine says:
      May 17, 2021 at 12:39 pm

      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.

      Reply
  20. Gillian says:
    May 10, 2021 at 12:27 pm

    5 stars
    Delicious cookies. I added the zest of a lime. Will definitely make again.

    Reply
  21. Jenna says:
    April 15, 2021 at 6:08 pm

    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!!

    Reply
  22. Egle says:
    March 20, 2021 at 9:34 am

    I was wondering if I would be able to make them with golden syrup?

    Reply
    • Carine says:
      March 20, 2021 at 11:21 am

      Feel free to experiment, I didn’t try that but it can work

      Reply
  23. Teresa says:
    February 16, 2021 at 2:08 pm

    5 stars
    Very tasty and although there were many tiny-print steps, it turned out great!

    Reply
  24. thabile says:
    February 14, 2021 at 3:28 am

    5 stars
    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 🙂

    Reply
  25. Melissa says:
    December 23, 2020 at 4:38 pm

    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. 🙂

    Reply
    • Carine says:
      December 24, 2020 at 9:00 am

      Yes, but keep the amount low to avoid changing the batter texture too much 1/2 teaspoon is great. Enjoy! XOXO Carine

      Reply
  26. Susan says:
    December 14, 2020 at 5:26 pm

    5 stars
    The best ever.My bnb guests are wild about these healthy, yummy cookiesGrandma Suzyq

    Reply
  27. Kristin says:
    December 4, 2020 at 10:50 am

    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?

    Reply
    • Carine says:
      December 4, 2020 at 5:32 pm

      It won’t work here, there is way too much fiber in lakanto syrup, they will crumble apart and be very dry.

      Reply
  28. Danielle says:
    October 31, 2020 at 5:33 am

    I’m about to try these with my GF and DF son…would black molasses work instead of maple syrup??

    Reply
    • Carine says:
      October 31, 2020 at 7:14 pm

      No sorry black molasse won’t work, you need a light syrup like maple syrup or agave syrup

      Reply
  29. Abi says:
    October 24, 2020 at 5:32 pm

    Same here…couldn’t work with the dough:(

    Reply
  30. Vilcea Ana-Maria says:
    October 24, 2020 at 5:48 am

    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.

    Reply
    • Carine says:
      October 24, 2020 at 12:34 pm

      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

      Reply
      • Vilcea Ana-Maria says:
        October 25, 2020 at 2:44 am

        Thank you for the hint! I’ll try that way and I’ll let you know.

  31. Keshel says:
    September 18, 2020 at 5:33 am

    5 stars
    Hi there
    The biscuits tasted delicious.
    I had a problem with binding the flour. I am not sure why ..

    Reply
  32. CS says:
    September 12, 2020 at 11:14 am

    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!

    Reply
  33. Pam C says:
    August 10, 2020 at 1:44 pm

    5 stars
    These were sooooo good! I ate half the batch while they cooled, oops!

    Reply
  34. Felix says:
    July 30, 2020 at 2:11 pm

    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!

    Reply
  35. Carine says:
    June 14, 2020 at 1:58 pm

    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.

    Reply
  36. Ash says:
    May 14, 2020 at 1:53 pm

    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

    Reply
    • Di says:
      August 23, 2021 at 3:48 pm

      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!

      Reply
      • Carine says:
        August 24, 2021 at 12:37 am

        When it says melted coconut oil it means you measure it melted. Enjoy!

    • Carine says:
      May 17, 2020 at 1:36 pm

      Thanks for your lovely feedback !

      Reply
  37. Caitriona says:
    May 8, 2020 at 3:08 am

    Would this recipe work with cranberries folded into it or do you think they’d crumble?

    Reply
  38. Oana says:
    May 6, 2020 at 1:47 pm

    5 stars
    Delicious!

    Reply
    • Carine says:
      May 6, 2020 at 5:14 pm

      Thank you

      Reply
  39. Ash says:
    April 27, 2020 at 7:52 pm

    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!

    Reply
    • Carine says:
      April 27, 2020 at 8:03 pm

      I am SO glad you love them! Thanks for sharing here. XOXO Carine

      Reply
  40. Kat Lopez says:
    April 22, 2020 at 1:44 pm

    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!

    Reply
    • Carine says:
      April 23, 2020 at 11:37 am

      You can click on the metric button for tablespoons conversion.

      Reply
  41. Melissa says:
    April 12, 2020 at 6:53 pm

    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.

    Reply
    • Carine says:
      April 13, 2020 at 11:54 am

      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

      Reply
  42. Anonymous says:
    April 10, 2020 at 10:11 am

    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

    Reply
  43. Rafaella Cassidy says:
    April 3, 2020 at 2:10 pm

    Can I use normal flour?

    Reply
    • Carine says:
      April 3, 2020 at 4:27 pm

      It won’t work with the same ratio I am sorry.

      Reply
  44. Eva says:
    April 3, 2020 at 11:58 am

    Do you have youtube recipe??? I can’t see the video.
    Great recipe!!!

    Reply
    • Carine says:
      April 3, 2020 at 4:28 pm

      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.

      Reply
  45. VB says:
    February 27, 2020 at 3:18 pm

    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

    Reply
    • Carine says:
      February 27, 2020 at 11:45 pm

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

      Reply
  46. Elisa Carnovale says:
    December 21, 2019 at 3:12 am

    Hi,
    Is possible to use another oil?
    Thanks

    Reply
    • Carine says:
      December 21, 2019 at 6:37 pm

      Hi, I didn’t try something else I am pretty sure vegan butter will work tho. Enjoy the cookies, XOXO Carine

      Reply
  47. Tara says:
    December 9, 2019 at 5:19 pm

    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.

    Reply
    • Carine says:
      December 9, 2019 at 5:36 pm

      I love the sprinkle idea! Please share a picture with me on instagram next time 🙂 Enjoy the recipes on the blog, XOXO Carine.

      Reply
  48. Michelle Mitchell says:
    November 29, 2019 at 3:52 pm

    Can you use the Keto granulated sugar?

    Reply
    • Carine says:
      December 1, 2019 at 2:29 pm

      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.

      Reply
  49. Linnett says:
    November 25, 2019 at 12:35 pm

    5 stars
    Delicious cookies! Can’t wait to try them dipped in chocolate next time. Thank you for such simple yet tasty recipe!

    Reply
    • Carine says:
      November 26, 2019 at 11:43 am

      I agree, chocolate on top makes them even better! Enjoy the easy vegan cookies recipes around here. XOXO Carine.

      Reply
  50. Sarah says:
    October 8, 2019 at 6:57 am

    What brand of coconut flour do you use when making this recipe (if you remember).

    Reply
    • Carine says:
      October 8, 2019 at 3:13 pm

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

      Reply
  51. Vanessa says:
    September 17, 2019 at 12:43 pm

    Thanks for sharing! Do they cookies keep long?

    Reply
    • Carine says:
      September 17, 2019 at 1:25 pm

      You can keep those for about 3 weeks in a cookie jar at room temperature. Enjoy, XOXO Carine.

      Reply
  52. Suzanne says:
    September 17, 2019 at 12:42 pm

    This looks so good! Can you freeze the dough for later?

    Reply
    • Carine says:
      September 17, 2019 at 1:26 pm

      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.

      Reply
  53. Yara says:
    September 12, 2019 at 4:08 am

    Hi, can I use honey instead of maple syrup?

    Reply
    • Zaira Calderon says:
      May 12, 2020 at 3:47 pm

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

      Reply
    • Carine says:
      September 12, 2019 at 2:00 pm

      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.

      Reply
  54. Bea says:
    September 3, 2019 at 10:36 pm

    Can I make this recipe with liquid stevia?

    Reply
    • Carine says:
      September 4, 2019 at 1:24 pm

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

      Reply
  55. Sid. says:
    September 2, 2019 at 9:12 pm

    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.

    Reply
    • Caitriona says:
      May 4, 2020 at 11:00 pm

      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!

      Reply
      • Carine says:
        May 4, 2020 at 11:38 pm

        I am not sure it will hold well unfortnately

    • Carine says:
      September 3, 2019 at 1:41 am

      Thank you so much for your comment 🙂 I am so glad you love them too. XOXO Carine

      Reply
  56. May says:
    September 2, 2019 at 11:28 am

    I’m sorry for the question – I can ever remember this – do you weigh the oil before or after you melt it?

    Reply
    • Carine says:
      September 2, 2019 at 1:00 pm

      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.

      Reply
  57. Joe says:
    September 1, 2019 at 4:33 pm

    5 stars
    Perfect little shortbread ! Followed the recipe in oz as you recommended and come out great. Thanks for the easy recipe.

    Reply

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Hi, We are Carine & Damien

Carine Claudepierre Damien Maurer

Welcome to the Conscious Plant Kitchen, we are happy to meet you here! I am Carine Claudepierre, a foodie, certified nutritionist, wife of Damien Maurer, a vegan runner, and here I share with you my easy plant-based recipes! Who Are Carine & Damien?

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shortbread made with coconut flour
Coconut flour shortbread