Coconut Flour Shortbread Cookies
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!
Like whole food baked goods? Try these whole grain blender muffins or these whole food almond flour shortbread cookies.
This post contains links to affiliate websites and we make a small commission for any purchases made using these links. As always, we appreciate your support.
Coconut Flour Shortbread Cookies
ingredients
- 8 TBS coconut flour
- 4 TBS butter, room temperature but still solid
- 1 TBS maple syrup or honey
- 1/2 tsp vanilla extract
INSTRUCTIONS
- 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.
Nutrition
Tagged:
- Cookies
- /
- Gluten-free
- /
- Oven
- /
- Small-batch
- /
- Spring
- /
- Summer
- /
- Whole Food
These hit the spot. I just need a bit of sweetness every so often.
The taste was light and slightly sweet and buttery. yum! They were light and very fragile, but I only got 7 cookies out of my batch, I will try to make them smaller next time and I think I would have less trouble with them crumbling. More bite-size.
Coconut flour does have a tendency to be dry. I find a creamy ingredient often helps, like maybe a bit of cream cheese. Otherwise, a big glass of milk or a cup of tea. 😀
I also love someone’s suggestion of some cinnamon spice added that might be nice too.
Thanks for sharing.
Hi Cheri, thank you so much! I love all of your suggestions too and I totally agree about the coconut flour and it being dry. I’m glad you enjoyed them. Happy baking!
Have made these many times. They are delicate but so good in spite of the dryness. Also i use Josephs sugar free maple syrup. Now for more fiber and my love of walnuts, I added 8 T of ground walnuts and the longer you bake them, the firmer they get AFTER they cool ? These are great!!
Hi there
So, I was sitting at my counter and had a craving for some cookies and googled “cookies using coconut flour”…last week I made some really good ones and today I made your shortbread….YIKES! how did it even work? the mixture wouldn’t even form. I ended up adding an egg and 1/2 cup of peanut butter to get any resemblance of a cookie to hold shape. I think this one should go to the shredder.
I added some water to make the dough manageable The cookies are quite crumbly to eat but do taste somewhat like wheat flour shortbread. My son is on an extremely restricted diet so these are something that he can eat
Hi Mildred! I totally agree, coconut flour is challenging to work with in my opinion. I’m so glad you got them to turn out and that your son has some cookies to enjoy during cookie season! Thanks so much for taking a minute to leave a review – I really appreciate it! Happy Holidays!