Shortbread Coconut Flour Cookies

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My almond flour shortbread cookies are the most popular cookie recipe on Wholesome Yum, but people often ask me how to make coconut flour cookies if they can’t have almond flour. So after some (delicious!) testing, I’m excited to show you these buttery and rich (and nut-free!) coconut flour shortbread cookies! They have all the sweet flavor you love in this classic treat, without any white flour, sugar, or nuts.

These cookies are great for a keto diet (2.2g net carbs each!), but are also a wonderful healthy option if you just want to cut sugar and gluten. And while coconut flour recipes are notorious for coming out dry or overly crumbly (not mine, I hope?), these aren’t like that at all. Give them a try!

The best coconut flour cookie recipes need a quality flour and sweetener for perfectly tender results. That’s why I used Wholesome Yum Coconut Flour as a key ingredient for this recipe, along with Besti Monk Fruit Allulose Blend. The sweetener is one of the key components that prevents the cookies from drying out, because the allulose in it locks in moisture.

Together, this flour and sweetener create a sweet cookie that won’t fall apart or be too dry — perfect for shortbread coconut cookies! (It’s the same combo that gives my coconut flour chocolate chip cookies and coconut flour sugar cookies the best taste and texture.)

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Ingredients & Substitutions

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

For The Coconut Flour Shortbread:

• Wholesome Yum Coconut Flour – This flour uses premium organic coconuts and a superfine grind to create a delicious texture in cookies and other baked goods. One thing to be aware of is that different brands of coconut flour absorb liquid differently, so using another brand may yield cookies that are too wet or too dry.
• Butter – I prefer the flavor of grass-fed butter, but use any unsalted variety you like. Coconut oil works for a dairy-free substitute, but the flavor and texture will be different. (For no coconut taste, use a refined coconut oil instead.)
• Besti Monk Fruit Allulose Blend – Cookie recipes with coconut flour can turn out dry, but this sweetener helps lock in moisture for better texture. It’s the only sweetener I’ll use for these coconut flour cookies, and it keeps them sugar free! If you want to try a different sugar substitute, check my sweetener conversion chart. Just be aware that most other sugar alternatives will yield more dry cookies. For paleo cookies, you can use coconut sugar.
• Vanilla Extract – With so few ingredients, a high-quality vanilla really shines in this recipe.

VARIATION: Want to substitute almond flour?

If you prefer almond flour, make these almond flour shortbread cookies instead. Substituting this flour in the coconut flour version will make the cookies too wet and they won’t turn out.

For The Chocolate Dip (Optional):

• Sugar-Free Dark Chocolate Chips – If your lifestyle allows, you can also use conventional chocolate chips.
• Coconut Oil – Helps the chocolate stay glossy and stick to the cookies. I don’t recommend substituting other oils, because coconut oil is the only one that is solid at room temperature. The chocolate will melt more easily in your hands if you use another oil.
• Pecans – Optional. You can substitute any chopped, sliced, or slivered 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 shows how to make gluten free coconut flour cookies, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

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

3. Scoop. Add rounded tablespoonfuls of dough onto a cookie sheet lined with parchment paper (or a silicone mat). A cookie scoop makes this easier. Flatten each coconut flour cookie to the desired thickness.
4. Bake. Bake in a 350 degree F oven until edges are golden brown. Cool completely. (You can transfer to a wire rack to speed this up, but wait 10 minutes before moving them to the rack.)
5. Make optional dip. Use a double boiler to melt chocolate and coconut oil together. (Alternatively, you can melt in the microwave in 10-15 second increments at 50% power, and stir between each increment.)
6. Dip. Dip coconut flour cookies halfway into the melted chocolate, place onto a lined baking sheet, and sprinkle with nuts before chocolate sets.

3. Chill. Place cookies in the refrigerator (uncovered to prevent condensation on the chocolate), until the chocolate is firm.

Tips For The Best Coconut Flour Cookies

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

• Look for the right cookie dough texture. It should be crumbly and dense, but still stick 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 won’t spread during baking, so adjust the thickness to how you would like them when done.
• If dipping in chocolate, clear space in your fridge first. You’ll need to chill the dipped coconut cookies on a pan in the refrigerator, so make sure you have a shelf that can hold the pan flat.

Storage Instructions

• Store: Keep coconut flour cookies covered in a cool place (such as the pantry) for up to 1 week.
• Freeze: Wrap tightly and store in the freezer for up to 3-6 months.

More Coconut Flour Baking Recipes

It’s not just for desserts — you can make dozens of recipes with coconut flour! Try all my coconut flour recipes here, or some of these favorites:

Coconut Flour Bread

Brownies With Coconut Flour

Coconut Flour Blueberry Muffins

Coconut Flour Cake

5 from 16 votes

Shortbread Coconut Flour Cookies (4 Ingredients!)

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

Prep: 10 minutes

Cook: 10 minutes

Total: 20 minutes

Author: Maya Krampf from WholesomeYum.com

Servings: 12 (adjust to scale recipe)

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Ingredients

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Basic Coconut Flour Cookies:

• 1 cup Wholesome Yum Coconut Flour ▢
• 12 tbsp Unsalted butter (or coconut oil for dairy-free) ▢
• 1/3 cup Besti Monk Fruit Allulose Blend ▢
• 1 tsp Vanilla extract ▢
• 1 pinch Sea salt ▢

Optional Chocolate Dip:

• 1/2 cup Sugar-free dark chocolate chips ▢
• 2 tsp Coconut oil ▢
• 3 tbsp Pecans (skip for nut-free) ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

Coconut Flour Cookies

1. Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.

2. Use a hand mixer or stand mixer to beat together the butter and Besti, until fluffy and light in color. Beat in the vanilla extract.

3. Beat in the coconut flour and salt. (The dough will be dense and a little crumbly, but should stick when pressed together.)

4. Scoop rounded tablespoonfuls of the dough onto the prepared cookie sheet. Flatten each cookie to about 1/2 inch (.8 cm) thick. (You can make them thicker or thinner to your liking. Keep in mind they will not spread or thin out during baking, so make them as thin as you want them when done.)

5. Bake for 10-12 minutes, until the edges are golden. Allow to cool completely in the pan before handling.

Optional Chocolate Dip:

1. Allow coconut flour shortbread cookies to cool and firm up completely before dipping in chocolate. Line a small baking sheet with parchment paper (one that will fit in your fridge).

2. Melt sugar-free chocolate and coconut oil in a double boiler on the stove. (Alternatively, you can melt in the microwave in 10-15 second increments at 50% power, stirring between each increment.) Once melted, dip the cookies halfway into the chocolate and place onto the lined pan. Immediately sprinkle with chopped nuts before the chocolate sets.

3. Chill in the refrigerator (uncovered to prevent condensation on the chocolate) before handling, until the chocolate is firm.

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Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!

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Recipe Notes

Serving size: 1 cookie

Nutrition facts do not include optional chocolate topping.

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 144

Fat 13g

Protein 2g

Total Carbs 5.7g

Net Carbs 2.2g

Fiber 3.5g

Sugar 0.8g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Dessert

Cuisine: American

Keywords: coconut flour shortbread cookies, shortbread coconut cookies

Calories: 144 kcal

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