Gluten-Free Coconut Flour Shortbread Cookies

Gluten-Free Coconut Flour Shortbread Cookies

"These buttery-rich, crisp shortbread cookies are a great wheat-free alternative to classic shortbread. Without the additional coconut flavor, they have the faint aroma and taste of coconut thanks to coconut flour. With the flavor, you'll have a cookie with robust coconut taste, perfect for dunking into a pot of chocolate fondue or glass of milk."
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Ingredients

23 m servings 42 cals
Serving size has been adjusted!
Original recipe yields 22 servings

Nutrition

  • Calories:
  • 42 kcal
  • 2%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 31 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 400 degrees F. Lightly grease a baking sheet, or line it with parchment.
  2. Mix all the ingredients, by hand or mixer, until a well-blended, cohesive dough forms; this will take about 2 minutes at medium-low speed in a stand mixer.
  3. Drop the cookie dough by teaspoonfuls onto the prepared baking sheet (a teaspoon cookie scoop works well here), leaving 1 inch between them; these cookies won't spread much when they bake.
  4. Use a fork to flatten each cookie to about 1/4 inch thick, making a cross-hatch design.
  5. Bake the cookies for 8 to 12 minutes, until just browned on the bottom. Allow the cookies to cool completely on the baking sheet.

Reviews

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I made these cookies first using coconut oil in place of butter; next following recipe exactly, using butter. They are both good. But if you are looking for a shortbread type cookie don't chan...

Tried it and loved it! Added a little bit of vanilla extract and it was delish.

Wow! Didn't crumble and fall apart like a lot of gluten free baking does. Very subtle flavor but I really liked these cookies. I used vanilla instead of coconut flavoring. Can't wait to try them...

Very tasty! I added a dash of vanilla, and I used coconut sugar instead of regular sugar. Delicious, easy and gluten free!

This recipe is definitely a keeper. Like several other cooks, I added vanilla rather than coconut extract (1/2 tsp), substituted coconut sugar for the white sugar, and used coconut oil rather...

Made these completely organic with vanilla extract. My husband loved them and he's not a crunchy fella.

Amazing!

I made these following the recipe exactly. I used Sprouts brand organic coconut flour and Bob's Red Mill all purpose flour (made with garbanzo and fava flours). They came out quite tasty, and no...

Super easy and quick. I made it with coconut flour and regular flour and it was great. I also added a little vanilla extract. My 3 year-old and I did it together. This will definitely become...