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These Coconut Flour Cookies Are My Go-To Nut-Free Treat
After I shared my almond flour shortbread cookies, I got so many messages asking for a version without nuts, and honestly, I get it! Whether it’s allergies, school lunches, or just trying something new, not everyone can use almond flour. I wasn’t sure if coconut flour could deliver the same rich, buttery texture… but after (many!) test runs and tweaks, I finally got it just right. Here’s what makes these coconut flour cookies worth baking:
- Perfect shortbread texture – Coconut flour recipes are known for turning out dry or crumbly (and definitely not like shortbread), but not mine. I tested a bunch of butter-to-flour ratios to get the texture just right — tender, buttery, and crisp without falling apart.
- Just 5 simple ingredients – No eggs, no cream, no complicated steps. These cookies are quick, easy, and on the baking sheet in 20 minutes or less.
- Naturally nut-free – These are a great option for nut-free homes, but also work for low carb, keto and gluten-free lifestyles. Plus there’s just 2.2g net carbs in each one!
Grab your coconut flour and make them with me!
Reader Review
“Nice, crumbly, melt-in-your-mouth shortbread. We loved these cookies! They were easy to make, and everyone could eat them because they were gluten-free. Thanks for the recipe!” –Glenda
⭐⭐⭐⭐⭐
Ingredients & Substitutions
Here I explain the best ingredients for my coconut flour cookies recipe, what each one does, and substitution options. For measurements, see the recipe card.
Coconut Flour Cookies:
- Wholesome Yum Coconut Flour – I use this one because it’s made from organic coconuts and ground super fine, which makes a big difference in the texture. Some other brands can absorb more or less moisture, so your cookies might turn out too wet or too dry if you swap it. If you’d rather use almond flour, I recommend making my almond flour cookies instead.
- Butter – I usually go with grass-fed butter for the flavor, but any unsalted butter works. If you need a dairy-free option, coconut oil is fine too. Just keep in mind the texture will be a little different, and you’ll taste the coconut more unless you use refined oil.
- Besti Monk Fruit Allulose Blend – This is my go-to sweetener here because it actually helps keep the cookies moist (which is super important when baking with coconut flour). Most other sugar-free sweeteners can make the cookies dry or gritty, so I don’t recommend swapping unless you check my sweetener conversion chart first. For a paleo version, coconut sugar will work, but they just won’t be sugar free.
- Vanilla Extract – I like using a high-quality one to really bring out that classic shortbread flavor.
- Sea Salt
Optional Chocolate Dip:
- Sugar-Free Dark Chocolate Chips – I usually go with sugar-free chocolate chips to keep the cookies low carb, but if that’s not a priority for you, regular chocolate chips will totally work here too. Just use whatever fits your lifestyle.
- Coconut Oil – This helps the chocolate melt smooth and stay shiny. Other oils won’t set the same, so your chocolate might melt in your hands (literally).
- Pecans – Totally optional, but I love the little crunch they add. You can also use chopped almonds, walnuts, or any you prefer. Or just skip them to keep the cookies nut-free.
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How To Make Coconut Flour Cookies
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix wet ingredients. Beat the butter and Besti together in a bowl until light and fluffy. Fold in the vanilla extract.
- Add dry ingredients. Beat the coconut flour and salt into the cookie dough.
- Scoop. Drop rounded spoonfuls of dough onto a lined baking sheet. I use a cookie scoop to make it easier.
- Bake. Bake until the edges are golden. Let them cool completely before handling.
- Melt & dip. Melt the chocolate and coconut oil together until smooth. Dip the cookies halfway, set on a lined pan, and sprinkle with nuts before the chocolate sets. Refrigerate until the chocolate is firm.
My Recipe Tips
- Use the right sweetener. Believe it or not, it actually adds a lot of moisture! I always use Besti here because it keeps the cookies soft instead of dry.
- Coconut flour is super dry and absorbent, so don’t just scoop straight from the bag. It packs in too much. Lightly spoon it into your measuring cup and level it off with a butter knife for the right amount.
- Watch the dough texture. It should look crumbly and dense but still hold when you press it together. If you’re using a different brand of coconut flour, start with less and add more as needed.
- Flatten before baking. These cookies won’t spread on their own, so shape them to the thickness you want before they go in the oven.
- If you’re dipping in chocolate, clear a flat spot in your fridge for the pan before you start. It’ll make chilling way easier.
- Want coconut flour chocolate chip cookies? Just fold the chips right into the dough instead of making the dip.
- Let them cool before moving. If you’re using a wire rack, wait a few minutes before transferring so they don’t crumble apart.
Coconut Flour Cookies (Just 4 Ingredients!)
By
My coconut flour cookies are crisp and buttery like shortbread, made with just 5 ingredients and perfect dipped in chocolate.
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Basic Coconut Flour Cookies:
Optional Chocolate Dip:
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
Coconut Flour Cookies
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Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
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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.
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Beat in the coconut flour and salt. (The dough will be dense and a little crumbly, but should stick when pressed together.)
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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.)
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Bake for 10-12 minutes, until the edges are golden. Allow to cool completely in the pan before handling.
Optional Chocolate Dip:
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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).
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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.
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Chill in the refrigerator (uncovered to prevent condensation on the chocolate) before handling, until the chocolate is firm.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 cookie
- Tips: Check out my recipe tips above to help you get the right texture, choose the best ingredients, and make your coconut flour cookies turn out just right.
- Store: Keep in an airtight container in the pantry for up to a week.
- Freeze: Wrap the coconut flour cookies tightly and freeze for 3 to 6 months.
- Note on nutrition info: The nutrition facts do not include optional chocolate topping. If you dip the cookies, the values will vary based on the chocolate and nuts you use.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Coconut Flour Cookies
More Coconut Flour Desserts
If you’re loving these coconut flour cookies, you’ve gotta check out some of my other favorite coconut flour desserts next:
40 Comments
Anna G
0Hi! I had issues with the cookies being very crumbly with this recipe for coconut flour shortbread cookies. They would not stick together enough without cracking. Do I need more butter?
Maya | Wholesome Yum
0Hi Anna, Sorry to hear that! Did you use Wholesome Yum Coconut Flour? Different brands vary in density and moisture absorption, so the result can vary.
Tracy Mills
0Fabulous recipe! I’ve finally found a cookie that I LOVE! I used monkfruit and find they are a wee bit too sweet, but I will adjust next batch. I also added choc chips and pecans because that’s what I love, but they would have been good on their own! Thanks so much for this recipe!
Gina
0These cookies were delicious! I will be making these again!
Allison
0Buttery and delicious! Thanks for sharing this tasty recipe.
Florence
0These are so good! I wanted to make more baked desserts that does not have almond flour, so I tried these. I couldn’t wait to dip the slightly cooled cookies into the chocolate, just had to have them for dessert tonight. Well, you are right–it’s best to wait until the cookies are completely cooled. What I did instead was to simply pour teaspoons of chocolate onto each cookie and sprinkled the pecans. It was a bit messy, but oh, the taste was just as good. Thank you so much for yet another great recipe!