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a stack of 5 coconut flour shortbread on a flral napkin

3-Ingredient Coconut Flour Shortbread {vegan, keto option}


  • Author: Camilla
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25
  • Yield: 10 cookies 1x
  • Diet: Vegan

Description

3-ingredient coconut flour shortbread cookies are everything that your cup of tea needs! Fast, easy (1 bowl, no chilling), & frugal, these vegan, grain-free cookies have all of the hallmarks of superior shortbread! They ae also keto-friendly (with 1 ingredient swap).

 


Ingredients

Scale
  • 70 g (10 tablespoons) coconut flour (see notes for accurate measurements)
  • 3 tablespoons (36 g) coconut sugar (see notes for Keto & other options)
  • Optional: 1/8 teaspoon fine sea salt
  • 6 tablespoons (84 g) virgin coconut oil, melted and still very warm
  • 3 tablespoons (45 mL) very warm water

Instructions

  1. Preheat oven to 325F (160C). Line a large baking sheet with parchment paper.
  2. In a medium bowl, whisk the coconut flour, coconut sugar, and (optional) salt until completely blended, breaking up any and all lumps in the coconut flour.
  3. Add the warm coconut oil and warm water; stir until completely blended (the dough should appear and feel like wet sand).
  4. Working quickly, scoop 10 small rounded mounds of cookie dough onto the prepared baking sheet (I used a small cookie scoop) spacing 2 inches (5 cm) apart, Using fingertips, pat down any uneven areas on each mound, smoothing the tops and sides and flattening cookies to about 1/2-inch thickness..
  5. Bake in the preheated oven for 20 to 23 minutes until just set and the edges of the cookies are golden brown (the cookies will be still be soft).
  6. Remove from oven and cool on sheet for 10 minutes. Use a spatula to transfer the cookies to a cooling rack and cool completely. Place the cooled cookies in an airtight container and chill until cold.

Notes

Storage: Store the cookies in an airtight container in the refrigerator for 2 weeks or the freezer for up to 6 months.

Measuring the Coconut Flour: For greatest accuracy, it is best to weigh the coconut flour on a digital scale. If using cups and tablespoons, 70 grams of coconut flour is equal to 1/2 cup plus 2 tablespoons (10 tablespoons total) of lightly spooned and leveled coconut flour.

Make it Keto: Replace the coconut sugar with the keto-friendly, measure-for-measure, granulated sweetener of your choice. Keto Macros per Cookie: Calories (122); Total Carbs (5.5 g); Sugars (0.5);  Net Carbs (0.6 g).

Sugar Options: An equal amount (48 g) of brown sugar, natural cane sugar or granulated sugar can be used in place of the coconut sugar.

  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 124
  • Sugar: 4.3 g
  • Sodium: 15 mg
  • Fat: 9.2 g
  • Saturated Fat: 8.1 g
  • Carbohydrates: 7.8 g
  • Fiber: 2.5 g
  • Protein: 1 g
  • Cholesterol: 0 mg

Keywords: coconut flour cookies, coconut flour shortbread, vegan, keto, ketogenic, Paleo shortbread, egg-free, dairy-free, 3 ingredients, easy, no chilling