Skip to main content New this month
Get the Allrecipes magazine

Gluten-Free Coconut Flour Shortbread Cookies

Rated as 4.6 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


23 m servings 42 cals
Original recipe yields 22 servings (22 cookies)


{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 400 degrees 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 inch between them; these cookies won't spread much when they bake.
  4. Use a fork to flatten each cookie to about 1/4 inch 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.

Nutrition Facts

Per Serving: 42 calories; 2.6 g fat; 4.5 g carbohydrates; 0.6 g protein; 14 mg cholesterol; 31 mg sodium. Full nutrition

Similar recipes


Read all reviews 22
Most helpful
Most positive
Least positive

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 chan...

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 no...

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...

Very tasty! I added a dash of vanilla, and I used coconut sugar instead of regular sugar. Delicious, easy and gluten free!

Tried it and loved it! Added a little bit of vanilla extract and it was delish.

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

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 unswee...

This recipe is definitely a keeper. Like several other cooks, I added vanilla rather than coconut extract (1/2 tsp), substituted coconut sugar for the white sugar, and used coconut oil rather...

Made these completely organic with vanilla extract. My husband loved them and he's not a crunchy fella.