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.
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!
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 sweeteners 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.
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.
To view the recipe a different way, watch my Web Story: Making the Keto Coconut Flour Shortbread Cookies.
My tips to succeed are:
- 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.
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!
More vegan gluten-free cookies recipe
If you love easy vegan cookies recipe you may want to try my others recipes:
More vegan coconut flour recipes
If you like recipes with coconut flour, have a look at these:
Your friend, Carine.
Coconut flour shortbread cookies
- 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.
- Store in a cookie jar at room temperature for up to 1 month or freeze in a zip bag. Defrost the day before.