Rating: 4.65 stars
43 Ratings
  • 5 star values: 29
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Advertisement

Ingredients

22
Original recipe yields 22 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F. Lightly grease a baking sheet, or line it with parchment.

    Advertisement
  • 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.

  • 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.

  • Use a fork to flatten each cookie to about 1/4 inch thick, making a cross-hatch design.

  • Bake the cookies for 8 to 12 minutes, until just browned on the bottom. Allow the cookies to cool completely on the baking sheet.

Nutrition Facts

42 calories; protein 0.6g; carbohydrates 4.5g; fat 2.6g; cholesterol 14mg; sodium 31.3mg. Full Nutrition
Advertisement

Reviews (36)

Most helpful positive review

Rating: 5 stars
10/22/2015
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 change a thing! They are quick easy and hit the spot when you are craving something crispy and sweet without much guilt! (The cookie with the coconut oil is actually slightly higher in calories. Another reason not to change a thing!!) Read More
(13)
43 Ratings
  • 5 star values: 29
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/20/2016
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 with the coconut flavoring or a little lemon zest. Also used raw sugar instead of refined. And I used a small melon scooper to drop which worked great. Will definitely make again. And will double the recipe. This recipe only makes about 12 small cookies. They were good enough to want more. Read More
(15)
Rating: 5 stars
10/22/2015
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 change a thing! They are quick easy and hit the spot when you are craving something crispy and sweet without much guilt! (The cookie with the coconut oil is actually slightly higher in calories. Another reason not to change a thing!!) Read More
(13)
Rating: 4 stars
04/25/2016
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 not as sweet as expected. They could use a little vanilla extract or almond extract for a bit more flavor. I made another batch with the same coconut flour and Bob's Redmill All Purpose Baking Flour (blue and white bag). I added 1 1/2 Tsp of cocoa powder and used 1/4 cup of lightly packed dark brown sugar. I may have also used a bit more than 1/4 cup of butter since I estimated and didn't measure exactly. I also added a tiny bit of fresh orange zest to the tops of each cookie before baking. The dough was delicious so I imagine the finished product will be quite tasty. Because of my oven, I have had to bake them 12-15 minutes. Just tried the chocolate cookies and they are better than the plain ones. Definitely an improvement to use brown sugar, cocoa powder and orange zest. Read More
(12)
Advertisement
Rating: 5 stars
08/29/2015
Tried it and loved it! Added a little bit of vanilla extract and it was delish. Read More
(6)
Rating: 5 stars
08/29/2015
Very tasty! I added a dash of vanilla and I used coconut sugar instead of regular sugar. Delicious easy and gluten free! Read More
(6)
Rating: 5 stars
12/21/2016
I used coconut and almond flour instead of the gluten free flour.... I made them into thumb prints with jelly in the middle SOOOOOOOOO GOOOOOOD Read More
(5)
Advertisement
Rating: 5 stars
11/16/2016
I wasn't sure how these would turn out. Pulling a all-nighter doing class work and the infamous sweet tooth kicked in. I used almond flour in place of gluten-free flour. I put a tbsp of unsweetened cocoa powder and unsweetened vanilla almond milk. I added pecan pieces and unsweetened coconut. I used pure stevia in place of sugar. Meant to add some chia seeds but I forgot. Will make it a point to add them next round. These are delish!! They didn't fall apart like a lot of gluten-free cookies. So glad I found this easy recipe! Read More
(4)
Rating: 5 stars
10/29/2018
Followed directions with the exception of using almond flour instead of gluten-free flour. Pressed half the cookies with a fork and made thumbprint cookies with blueberry jam with the other half. I also added the additional coconut extract. These cookies were yummy! Light and crumbly. The coconut flavor overpowered the blueberry preserves but I was craving coconut anyway. The preserves would definitely stand out without the addition of extract though. Will make again! Read More
(2)
Rating: 5 stars
07/27/2016
Amazing! Read More
(1)