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:
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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.
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.