Shortbread Coconut Flour Cookies (4 Ingredient!)

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mine Almond Flour Shortbread Cookies The most popular cookie recipe on Wholesome Yum, but people often ask me how to make it Coconut Flour Cookies If they can’t eat almond flour. So after some (yummy!) testing, I’m excited to show you these buttery and rich (and nut-free!) Coconut Flour Shortbread Cookies! They have all the sweetness you love in this classic treat without any white flour, sugar or nuts.

These cookies are perfect for keto diet (2.2g net carbs each! ), but it’s also a great healthy option if you just want to cut down on sugar and gluten.while at the same time Coconut Flour Recipe Notorious for being dry or overly crumbly (I hope not mine?), these aren’t like that at all. Give it a try!

The best coconut flour cookie recipes require a good quality flour and sweetener for that perfect tender finish.That’s why I use Wholesome Yum Coconut Flour as a key ingredient in this recipe, and Besti Monk Fruit Allulose Blend. Sweeteners are one of the key ingredients to keep cookies from drying out because allulose in them locks in moisture.

This flour and sweetener work together to create a sweet cookie that won’t fall apart or be too dry – perfect for shortbread coconut cookies! (this is the same combination that gave me Coconut Flour Chocolate Chip Cookies and Coconut Flour Sugar Cookies Best taste and texture. )

Ingredients and Substitutes

This section explains how to choose the best ingredients for coconut flour cookies, what each ingredient does in the recipe, and substitution options. See recipe card below for measurements.

For the Coconut Flour Shortbread:

• Wholesome Yum Coconut Flour – This flour uses premium organic coconut and superfinely ground to create a delicious texture in cookies and other baked goods. One thing to note is that different brands of coconut flour absorb liquid differently, so using other brands may result in cookies that are too wet or too dry.
• butter – I prefer the taste of grass-fed butter, but use any unsalted variety you like. Coconut oil is fine for a dairy-free alternative, but the taste and texture will vary. (If coconut flavor is not available, use Refined Coconut Oil instead. )
• Besti Monk Fruit Allulose Blend -Cookie recipes that contain coconut flour can dry out, but this sweetener helps lock in moisture for a better texture. This is the only sweetener I will use for these coconut flour cookies and it makes them sugar free!If you want to try a different sweetener, check out my keto sweetener Conversion guide. Note that most other sugar substitutes will yield more dry cookies. For paleo cookies, you can use coconut sugar.
• vanilla extract – With so few ingredients, high-quality herbs really shine in this recipe.

Variation: Want to use almond flour instead?

If you like almond flour, make these Almond Flour Shortbread Cookies instead. Replacing this flour with coconut flour will make the cookies too wet to turn out good.

Chocolate Dip (optional):

• Unsweetened Dark Chocolate Chips – You can also use traditional chocolate chips if your lifestyle allows it.
• coconut oil – Helps chocolate stay shiny and stick to cookies. I don’t recommend substituting other oils as coconut oil is the only oil that is solid at room temperature. If you use another oil, the chocolate will melt more easily in your hands.
• walnut – Optional.You can substitute any chopped, sliced ​​or sliced Keto Nuts you like. (Obviously, skip the nuts if you need to keep these coconut flour cookies nut-free.)

How to Make Coconut Flour Cookies

This section describes how to make gluten-free coconut flour cookies, with step-by-step photos and details on the technique. See the recipe card below for full instructions.

1. Prepare wet ingredients. Whisk together butter and besti in a bowl until light and fluffy. Add vanilla extract.
2. Add flour. Beat the coconut flour and salt into the cookie dough.

3. scoop. Add round tablespoons of dough to a cookie sheet lined with parchment paper (or a silicone mat). A cookie scoop makes this easier. Flatten each coconut flour cookie to desired thickness.
4. bake. Bake in a 350°F oven until golden around the edges. Cool completely. (You can transfer to a wire rack to speed things up, but wait 10 minutes before moving them to a rack.)
5. Make optional dipping sauce. Melt the chocolate and coconut oil together in a double boiler. (Alternatively, you can melt in the microwave at 50% power in 10-15 second increments, stirring between each increment.)
6. dip. Dip coconut flour cookie halves in melted chocolate, place on a lined baking sheet, and sprinkle with nuts before chocolate sets.

3. chill. Place the cookies in the refrigerator (uncovered to prevent the chocolate from curdling) until the chocolate is firm.

Tips for the Best Coconut Flour Cookies

These cookies are super easy to make, but use these tips for perfect results every time.

• Find the right cookie dough texture. It should be crumbly and dense, but still stick together when pressed together. If you use a different brand of coconut flour, you can start with a little less and adjust to get the right consistency.
• Flatten the cookies. They don’t fall apart during baking, so adjust the thickness to your liking.
• If dipping in chocolate, clear space in the refrigerator first. You’ll want to cool the dipped coconut cookies on a pan in the refrigerator, so make sure you have a rack where you can lay the pan flat.

Storage Instructions

• Shop: Store coconut flour cookies in a cool place (like the pantry) for up to 1 week.
• freeze: Wrap tightly and store in the refrigerator for up to 3-6 months.

More Coconut Flour Baking Recipes

It’s not just dessert – you can make dozens of recipes with coconut flour!try all my coconut flour recipe hereor some of these favorites:

Shortbread Coconut Flour Cookies (4 Ingredient!)

Make easy coconut flour shortbread cookies with this 4-ingredient recipe – always buttery and never dry (unlike some coconut flour cookies)!

Prepare: 10 minute

chef: 10 minute

All: 20 minute

Serving Size: 12 (Adjust the scale recipe)

raw material

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instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

Coconut Flour Cookies

1. Preheat oven to 350°F (177°C).line one cookie sheet and parchment.

2. use one hand mixer or stand mixer Whisk together butter and besti until fluffy and light in color. Add vanilla extract.

3. Add coconut flour and salt. (The dough will be thick and a little crunchy, but should stick together when pressed together.)

4. Spoon round tablespoons of dough onto prepared cookie sheets. Flatten each cookie to about 1/2 inch (0.8 cm) thick. (You can make them as thick or thin as you like. Remember, they don’t fall apart or thin during baking, so make them as thin as you want when you’re done.)

5. bake 10-12 minutes, until the edges are golden. Let cool completely in the pan before handling.

Optional Chocolate Dipping Sauce:

1. Let the coconut flour shortbread cookies cool completely and firm before dipping in the chocolate.small line bakeware and parchment (one that fits in your fridge).

2. Melt unsweetened chocolate and coconut oil in double boiler on the stove. (Alternatively, you can melt in the microwave at 50% power in 10-15 second increments, stirring between each increment.) Once melted, dip the cookies in half the chocolate and place on a lined flat bottom on the pot. Sprinkle with chopped nuts immediately before the chocolate sets.

3. Chill in the refrigerator before handling (uncovered to prevent the chocolate from curdling) until the chocolate is firm.

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recipe notes

Serving Size: 1 cookie

Nutrition Facts does not include optional chocolate topping.

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories
144

fat
13 grams

protein
2 grams

total carbohydrates
5.7 grams

net carbs
2.2g

fiber
3.5 grams

sugar
0.8 g

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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