Description
These Coconut Flour Shortbread Cookies are a delicious, egg-free treat made with simple, wholesome ingredients like coconut flour, maple syrup, and coconut oil. Perfectly soft and lightly sweet, these cookies are easily made in under 30 minutes and ideal for those looking for gluten-free, dairy-free, and vegan-friendly cookie options.
Ingredients
Dry Ingredients
- ½ cup + 2 tablespoons Coconut Flour
- ¼ teaspoon Salt (optional)
Wet Ingredients
- ⅓ cup Maple Syrup
- ¼ cup Melted Coconut Oil (cooled)
- 1 tablespoon Unsweetened Almond Milk
- 1 teaspoon Vanilla Extract (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C) and line a large baking sheet with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the coconut flour and salt until evenly distributed.
- Add Wet Ingredients: Stir in the maple syrup, cooled melted coconut oil, almond milk, and vanilla extract, mixing with a silicone spatula for about 40 seconds until the dough is soft, sticky, and moist.
- Rest the Dough: Let the dough sit at room temperature for 5 minutes to allow the coconut flour to fully absorb the liquids and maintain a soft, pliable texture.
- Shape the Cookies: Scoop one tablespoon of dough and roll between lightly oiled hands to form a ball. Place each ball onto the prepared baking sheet and gently flatten into a cookie shape. Repeat until you have 9 cookies.
- Bake the Cookies: Bake for 10-12 minutes or until the edges just start turning golden brown. Be careful not to over-bake as the cookies can become hard and dry.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 10 minutes without touching them, then transfer to a cooling rack to reach room temperature.
- Optional Decoration: If desired, dip cooled cookies in melted dark chocolate and freeze for 2-5 minutes to quickly set the chocolate shell.
- Storage: Store cookies in an airtight cookie jar at room temperature for up to 1 month or freeze in a ziplock bag; defrost at room temperature before serving.
Notes
- Use only coconut flour for this recipe; other flours like almond, oat, or wheat will not work.
- Maple syrup can be substituted with other liquid sweeteners such as coconut nectar, agave syrup, or sugar-free maple-flavored syrup.
- Ensure coconut oil is fully cooled before mixing; hot oil will negatively affect the dough texture.
- Any dairy-free milk can replace almond milk, depending on your preference.
- For conventional ovens (non-convection), increase the temperature to 375°F (190°C) and monitor baking time closely.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
