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Gluten-Free Coconut Flour Shortbread Cookies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Frank Tegethoff

Gluten-Free Coconut Flour Shortbread Cookies Recipe

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. Of course, flavored or unflavored, we think these cookies are perfectly snack-able as is, in all their subtle or robust coconut glory.

At a glance

Prep
Bake
Total
Yield
22 cookies
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. Preheat the oven to 400°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" between them; these cookies won't spread much when they bake.
  4. Use a fork to flatten each cookie to about 1/4" 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.
  6. Yield: 22 cookies.

Nutrition Information

  • Serving Size 1 cookie (10g)
  • Servings Per Batch 22 cookies
Amount Per Serving:
  • Calories 40
  • Calories from Fat 25
  • Total Fat 2.5g
  • Saturated Fat 1.5g
  • Trans Fat 0g
  • Cholesterol 15mg
  • Sodium 30mg
  • Total Carbohydrate 5g
  • Dietary Fiber 1g
  • Sugars 3g
  • Protein 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.