Coconut Flour Shortbread Cookies Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350°F (180°C) and line a large cookie sheet with parchment paper. Set aside.
- Mix Dry Ingredients: In a medium mixing bowl, combine the coconut flour and salt (if using).
- Add Wet Ingredients: Stir in the maple syrup, melted coconut oil, vanilla extract, and almond milk at room temperature until well combined.
- Form Dough: Use a silicone spatula to mix for about 40 seconds until the dough forms a soft, sticky, and moist consistency.
- 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.
- 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.
- Repeat: Continue shaping the remaining dough into 9 cookies and place them spaced out on the baking sheet.
- 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.
- 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.
- 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
