Shortbread Cookies With Coconut Flour
Today we create a simple, allergy-friendly treat that’s great to have on hand at any time.
This shortbread cookies recipe using coconut flour makes a perfect little batch of those “just sweet enough” cookies that are utterly satisfying without being too much.
These cookies are totally free of gluten, dairy, eggs, nuts and other typical allergen. Don’t let that sentence scare you away if you don’t have allergies, because it’s full of delicious flavor.
In today’s culinary world there is an abundance of gluten free cookies. If you have spent any time exploring and experimenting with recipes you know that they are not all created equal.
But this is one that you will want to make again and again. And your friends with some of the typical baking ingredient allergies will appreciate you – if you’re willing to share!
It’s not quite the same texture as traditional shortbread but that is a trade off when using whole food ingredients. You can expect a lighter, drier, slightly crumbly cookie, but with a perfect level of subtle sweetness.
These shortbread cookies with coconut flour come together in a snap and keep well for up to a week.
Let’s get started!
About the Ingredients
What’s a recipe without its ingredients? Nothing, of course! So let’s go over some of our star players.
The star ingredient here is obviously coconut flour.
Coconut flour is made from dried coconut ‘meat’. In the health world it is raved about for its health benefits. It’s low in carbs, high in fiber, and friendly to many diets including keto and low carb.
Coconut flour is a wonderful tool to have in the kitchen but it can be a learning curve to bake with.
When using coconut flour it’s important to be precise on measurements. Sift it or give it a stir to loosen before measuring into the measuring cup.
If you are feeling really ambitious, you can convert the measurements into weight. This provides the most accurate measurement.
It’s certainly not necessary, though, and I assure this recipe is easy to put together using measuring cups and spoons.
It is a unique kind of flour and can’t really be compared to anything else. If this is your first time using it, keep that in mind.
Because of its high fiber content it is very dense and can soak up a lot of moisture.
That’s why this recipe is just coconut flour and other moisture adding ingredients. This is also why it cannot be substituted with any other flour. An attempt with anything else will be a failed attempt so let me save you the trouble now.
This recipe calls for pure maple syrup, not your breakfast syrup. I opted to use maple syrup as the sweetener for a few reasons.
Firstly, and most importantly, because it’s delicious. Next, because it’s a lovely alternative to sugar for baking that makes this recipe fit all the dietary categories we have already discussed.
As a liquid sweetener, maple syrup also makes it the perfect companion for coconut flour.
On the topic of dietary standards, if you want to make this recipe paleo and/or vegan, it is very simple.
The butter can be replaced one-for-one (1:1) with room temperature coconut oil.
Butter, of course, gives the cookies a rich, buttery flavor and texture. I most often prefer butter but I do think coconut oil is an excellent substitute when needed.
So feel free to make the swap! Expect differences of course, and a stronger coconut flavor, but it will still make a great cookie.
Now let’s move to the fun part!
Making Your Shortbread Cookies With Coconut Flour
The first step is preheating the oven to 350 Fahrenheit and lining a cookie sheet with parchment paper.
Next, add the coconut flour to the bowl of a stand mixer along with the room temperature butter. Cream them together at medium speed until well combined.
Add the maple syrup, salt and vanilla. Mix it well again until the mixture forms into a ball of dough.
The dough will be a bit sticky but still easy to work with. Play with the ingredients if needed.
Too wet of a dough will need more coconut flour and too dry will need more butter or maple. If you add more coconut flour do so cautiously, start with a teaspoon at a time as a small amount makes a big difference.
With a teaspoon, or similar sized spoon, scoop out balls of dough onto the lined cookie sheet. With a fork press each cookie twice, in opposite directions, fattening them gently.
Bake for 8 to 10 minutes until just starting to brown. Let them cool completely on the pan. Enjoy!
More Ideas For Your Cookies
If you want to make these a bit more decadent, might I suggest dipping them in melted chocolate and letting them dry?
Or for a bit of variety try adding almond extract instead of vanilla, adding ½ teaspoon of cinnamon, or even 1 teaspoon of lemon zest to the dough.
There are always simple variations that can make baked goods extra special but you really don’t need to make any changes, these cookies are winners as is.
How To Make Shortbread Cookies With Coconut Flour
Preheat your oven to 350 Fahrenheit. Line a cookie sheet with parchment paper.
In a mixer, beat the coconut flour and butter together, mixing until well combined.
Add the remaining ingredients and mix until a soft dough forms.
Scoop small balls of dough onto the cookie sheet.
Use a fork to press down slightly, making criss-cross markings.
Bake for 8-10 minutes until the cookies start to brown. Remove from oven and let cookies finish cooking on the hot pan for a few minutes.
Serve and enjoy!
Shortbread Cookies With Coconut Flour
These gluten-free shortbread cookies made with coconut flour are the perfect "just sweet enough" treat!
- 1 cup coconut flour
- ½ cup butter, room temperature
- 2 tbs pure maple syrup
- 1 tsp vanilla extract
- ½ tsp salt
- Preheat your oven to 350 Fahrenheit. Line a cookie sheet with parchment paper.
- In a mixer, beat the coconut flour and butter together, mixing until well combined.
- Add the remaining ingredients and mix until a soft dough forms.
- Scoop small balls of dough onto the cookie sheet.
- Use a fork to press down slightly, making criss-cross markings.
- Bake for 8-10 minutes until the cookies start to brown. Remove from oven and let cookies finish cooking on the hot pan for a few minutes.
- Serve and enjoy!
Dip these cookies halfway in melted chocolate and leave to dry for an elegant look.
For a bit of variety, add almond extract instead of vanilla, as well as a ½ tsp of cinnamon or 1 tsp of lemon zest.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 128Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 164mgCarbohydrates: 8gFiber: 1gSugar: 4gProtein: 2g