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Gluten-Free Coconut Flour Shortbread Cookies

Rated as 4.65 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."
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23 m servings 42
Original recipe yields 22 servings (22 cookies)


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  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 4.5 0.6 14 31 Full nutrition

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Read all reviews 35
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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...

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...

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...

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...

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...

Making these cookies was simple and fast! I didn‘t have coconut flavor, so I used almond flavor. Delicious!