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.
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.