Coconut Flour Shortbread Cookies Recipe

Introduction

Coconut Flour Shortbread Cookies are a delightful gluten-free treat that’s buttery, tender, and lightly sweetened with maple syrup. These easy-to-make cookies offer a soft, melt-in-your-mouth texture that’s perfect for any snack or dessert craving.

Ingredients

• ½ cup + 2 tablespoons coconut flour (scoop and sweep)
• ⅓ cup maple syrup (or agave or coconut nectar)
• ¼ cup melted coconut oil
• 1 tablespoon unsweetened almond milk (at room temperature)
• 1 teaspoon vanilla extract (optional)
• ¼ teaspoon salt (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Line one large cookie sheet with parchment paper and set aside.
2. Step 2: In a medium mixing bowl, combine the coconut flour and salt (if using).
3. Step 3: Stir in the maple syrup, melted coconut oil, vanilla extract, and room temperature almond milk.
4. Step 4: Mix with a silicone spatula for about 40 seconds until the dough is soft, sticky, and moist.
5. Step 5: Let the dough rest at room temperature for 5 minutes to maintain softness.
6. Step 6: Scoop one tablespoon of dough and roll it between lightly oiled hands into a ball. Place on the baking sheet and gently flatten into a cookie shape.
7. Step 7: Repeat until you have 9 cookies prepared.
8. Step 8: Bake for 10 to 12 minutes or until the cookie edges begin to turn golden brown. Avoid over-baking to keep them soft inside.
9. Step 9: Allow cookies to cool on the baking sheet for 10 minutes without touching, then transfer to a wire rack to cool completely.
10. Step 10: If desired, decorate with melted dark chocolate once cooled. Freeze dipped cookies for 2–5 minutes to quickly set the chocolate shell.

Tips & Variations

• Use room temperature almond milk for better dough consistency and easier mixing.
• Experiment with different sweeteners like agave or coconut nectar to adjust sweetness.
• Lightly oil your hands before rolling dough balls to prevent sticking.
• For a chocolate twist, drizzle melted dark chocolate over cooled cookies instead of dipping.
• Don’t over-bake to maintain a tender, shortbread-like texture.

Storage

Store the cookies in an airtight cookie jar at room temperature for up to one month. You can also freeze them in a ziplock bag for longer storage; just defrost in the refrigerator the day before serving. Reheat gently if desired, but these cookies are perfect enjoyed at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute almond milk with another type of milk?

Yes, you can use any plant-based or dairy milk you have on hand, but make sure it’s at room temperature to help the dough mix properly.

Why are my cookies dry or crumbly?

Dry or crumbly cookies often mean the dough was over-baked or the coconut flour measurement was off. Make sure to measure the flour correctly (scoop and sweep) and avoid baking past the point when edges just start turning golden.

Coconut Flour Shortbread Cookies Recipe

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★★★★★

5 from 127 reviews

Delicious and naturally gluten-free Coconut Flour Shortbread Cookies made with simple wholesome ingredients including coconut flour, maple syrup, and coconut oil. These soft, buttery cookies are subtly sweet and perfect for a healthy snack or dessert, featuring easy preparation and baking.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 9 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• ½ cup + 2 tablespoons Coconut Flour (scoop and sweep)
• ¼ teaspoon Salt (optional)

Wet Ingredients

• ⅓ cup Maple Syrup (or agave or coconut nectar)
• ¼ cup Melted Coconut Oil
• 1 tablespoon Unsweetened Almond Milk (at room temperature)
• 1 teaspoon Vanilla Extract (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (180°C) and line a large cookie sheet with parchment paper. Set aside.
2. Mix Dry Ingredients: In a medium mixing bowl, combine the coconut flour and salt (if using).
3. Add Wet Ingredients: Stir in the maple syrup, melted coconut oil, vanilla extract, and almond milk at room temperature until well combined.
4. Form Dough: Use a silicone spatula to mix for about 40 seconds until the dough forms a soft, sticky, and moist consistency.
5. Rest Dough: Let the dough rest at room temperature for 5 minutes to allow it to slightly thicken but remain soft and easy to handle.
6. Shape Cookies: Scoop one tablespoon of batter and roll it between lightly oiled hands into a ball. Place the ball on the prepared baking sheet and gently flatten it into a cookie shape.
7. Repeat: Continue shaping the remaining dough into 9 cookies and place them spaced out on the baking sheet.
8. Bake: Bake the cookies for 10-12 minutes or until the edges are just turning golden brown. Avoid over-baking to prevent them from becoming hard and dry in the center.
9. Cool: Allow the cookies to cool on the baking sheet for 10 minutes. They will be soft when hot, so avoid touching them. Then transfer to a wire rack to cool completely to room temperature.
10. Optional Decoration: If desired, melt dark chocolate and dip the cookies once they are room temperature. Freeze the dipped cookies for 2-5 minutes to quickly set the chocolate shell.

Notes

• Do not over-bake the cookies to keep them tender and moist.
• The baking time may vary depending on cookie thickness, so watch the edges carefully.
• You can substitute maple syrup with agave nectar or coconut nectar.
• Store cookies in an airtight cookie jar at room temperature for up to 1 month.
• Alternatively, freeze cookies in a ziplock bag and defrost the day before serving.
• If adding chocolate, ensure cookies are fully cooled for best results.

Keywords: Coconut Flour Cookies, Gluten Free Cookies, Healthy Shortbread, Low Carb Dessert, Coconut Oil Cookies, Maple Syrup Cookies