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
As mentioned before, it can be tricky to bake with coconut flour because it contains a lot of fiber. To help you achieve the best coconut flour shortbread cookies, I have updated this recipe. Follow the step-by-step recipe pictures below to make the best gluten-free vegan cookies with coconut flour.
Step 1: Measuring Coconut Flour
Coconut flour is high in fiber, and fiber tends to dry the cookie dough very quickly. Scoop and sweep the measuring cup, don’t overpack or press it (photo 1).
Step 2: Combine Ingredients
In a large mixing bowl, add the coconut flour, salt, vanilla extract, melted coconut oil, almond milk, and maple syrup. Combine the ingredients with a mixing spoon until it comes together and forms a soft moist cookie dough (photo 2). Rest the cookie dough for 5 minutes at room temperature so it gives the flour time to bind the ingredients together.
Step 3: Rolling Into Balls
Scoop out 1 tablespoon of cookie dough roll into a smooth ball and place on a baking sheet covered with parchment paper. Press down each ball with your hand palm to flatten it slightly (photo 3).
Step 4: Baking
Preheat the oven to 350°F (180°C) and bake the cookies for 10-12 minutes or until the sides are golden brown. The baking time depends a lot on the thickness of your coconut flour cookies. If some bake faster, remove them first from the oven. Cool the coconut flour cookies on the baking sheet for 10 minutes before transferring them onto a cooling rack. Let them cool until they reach room temperature, then dip them into melted chocolate.
Step 5: Decorating Coconut Flour Cookies
This is optional but decorating shortbread cookies is always fun. I recommend melting vegan dark chocolate chips and dipping half of the shortbread into the melted chocolate (photo 4).
More Vegan Cookie Recipes
If you love easy vegan cookie recipes, you may want to try my other recipes:
