These tasty little whole food coconut flour shortbread cookies are light and crumbly and are both gluten-free and grain-free!
I’m back at it with the coconut flour! Today, I’m testing my baking skills with these coconut flour shortbread cookies. To see why I’m ‘testing’, keep on reading!
We are getting the house ready to sell finally, so I decided I needed to make an easy recipe that didn’t make a ton of cookies and boom, this coconut flour shortbread recipe is perfect!
These coconut flour shortbread cookies have just a few ingredients and this recipe only makes 6 or 7 cookies, so that’s totally a win! I won’t have tons-o-cookies laying around to snack on (I admit, I am the one with the cookie problem in this house).
Let me tell you a few things before we get into the good stuff though, number one – these coconut flour shortbread cookies are not identical to traditional shortbread. They’re lighter, much more dry, and even a little crumbly. I blame the coconut flour for all of it, BUT they are grain-free, gluten-free, and whole food, so you can’t be too upset. Right?
And number two – coconut flour is totally strange and kinda hard to work with. It just is, so don’t fret, you’re not alone. It tested me, big time! In fact, I’m considering trying a similar recipe with almond flour instead to make some almond flour shortbread cookies, so stay tuned!
These lightly sweet little cookies are ready to eat in less than 20 minutes, so that makes me a very happy girl! And if you’re feeling frisky, you could easily alter the flavor of these coconut flour shortbread cookies by adding almond extract instead of vanilla, a pinch or two of cinnamon, or even the zest of a lemon or orange. They’re a great addition to any gluten-free, grain-free, whole food cookie lineup!
- 8 TBS coconut flour
- 4 TBS butter, room temperature, but still solid.
- 1 TBS maple syrup (or honey)
- ½ tsp vanilla extract
- Preheat oven to 350 degrees and line a baking sheet.
- In a small bowl, cream butter and coconut flour.
- Add maple syrup and vanilla and cream until smooth.
- Using a 1 TBS cookie scoop, scoop dough onto a lined baking sheet and gently press down on the tops of the cookies with a fork to flatten.
- Bake for 8-10 minutes until lightly browned on the bottom.
- Let the cookies cool completely on the pan.
© Kristine in between. If you wish to republish this recipe, please rewrite the recipe in your own words or link back to this post.
*The images in this post were updated in February of 2017. You’re in the right place!