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! We make my Vegan Shortbread Cookies, Almond Flour Shortbread Cookies, and 4-Ingredient Vegan Chocolate Shortbread all the time! And what’s better than healthy coconut flour shortbread cookies, 100% vegan, to snack on with a cup of coffee? If you love coconut cookies, you must also try my Coconut Banana Cookies or my No-Bake Coconut Cookies.
Ingredients and Substitutions
You only need a few basic 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.
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.
- Almond Milk – prefer unsweetened almond milk to reduce unnecessary sugar.
- 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 – for flavor.
How To Make Coconut Flour Shortbread Cookies (in Pictures)
More Vegan Cookie Recipes
If you love easy vegan cookie recipes, you may want to try my other recipes:
Like This Recipe?
Leave a comment below or head to our Facebook page where I reply to (almost) all comments, our Instagram page for inspiration, or our Pinterest for saving recipes!
Coconut Flour Shortbread Cookies
Ingredients
- ½ cup + 2 tablespoons Coconut Flour - (note 1)
- ⅓ cup Maple Syrup - (note 2)
- ¼ cup Melted Coconut Oil - (note 3)
- 1 tablespoon Unsweetened Almond Milk - (note 4)
- 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.
Super easy and delicious cookie. This is second time I used them. I am glad I found your instagram page
It’s so nice to hear, thank you for trying my recipe. See you soon on instagram!
The cookies shown are obviously rolled and cookie cutters are used….
This dough doesn’t sound like it’s rollable ♀️
Is it? Or is it too wet?
Not at all, you can see on the pictures that I rolled dough balls and flatten them with my fingers on the baking sheet. It’s not a dough to roll and cut with cookie cutters.
thank you very much for the recipe. the cookies taste so delicious!
Thank you so much!
These are amazing! Really great after taste. I dipped half of them in dark chocolate and sprinkled some crushed Pistachios on top.
Thank you so much for the lovely feedback!
Good but crumbly. Kinda fell apart but tasty.
Can I use coconut milk instead of almond milk
Absolutely!
Does the maple syrup need to be room temperature as well?
Yes, coconut oil firm up and form lumps if it contact with cold food under 21C
Absolutely delicious, turned out perfectly! thank you, perfect with a freshly brewed coffee! 😉
Thank you!!
In your photo of the ingredients, it says almond flour for the bowl of almond milk. Thanks for simple, delish recipe!! Great it fits many dietary lifestyles like vegan & paleo.
Woops thanks!!
delish. I used agave for the sweetner.