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Coconut Shortbread Cookies


Introducing Our Irresistible Coconut Shortbread Cookies:


Indulge in the delicate charm of our Coconut Shortbread Cookies, a delightful treat that perfectly balances sweetness with a hint of coconut. These gluten-free, dairy-free, and vegan cookies boast a crumbly, melt-in-your-mouth texture that pairs beautifully with your favorite hot beverage or as a standalone dessert. Created with simple, wholesome ingredients like coconut flour, arrowroot powder, and natural coconut sugar, they're not only a guilt-free pleasure but also a testament to the enchanting world of plant-based baking. Prepare to be swept away by the enticing aroma of coconut and the satisfying sensation of savoring these delectable shortbread cookies. Whether shared with friends or kept as your secret indulgence, this recipe is bound to become a staple in your collection.

Recipe Type: Dessert/Snack

Dietary Info: Vegan, Gluten Free

Total Time: 20 minutes

Serving Size: 8

Ingredients: 1/2 Cup Coconut Flour 2 tbsps Arrowroot Powder 1/4 Cup Coconut Sugar 1/4 Cup Coconut Oil (melted) Notes: Leftovers- Freeze in an airtight container or freezer bag. Serve from frozen for best results Serving Size- Each serving equals one cookie Coconut Flour- This recipe was developed and tested with Bob's Red Mill Coconut Flour. If using another type of Coconut Flour, note that results may vary.

Directions: 1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat. 2. In a mixing bowl, stir the coconut flour, arrowroot powder, and coconut sugar together. Fold in the coconut oil until evenly combined. 3. Gently squeeze and shape a tablespoon of dough into a ball. Transfer to the baking sheet and use your fingers to flatten each ball slightly. Repeat until all the dough is used. 4. Bake for 5 minutes or until golden brown. Let cool completely before serving to allow the cookies to firm up, at least 15 minutes. If the cookies are too crumbly, freeze them before serving.

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