These cookies are great for a keto diet (2.2g net carbs each!), but are also a wonderful healthy option if you just want to cut sugar and gluten. And while coconut flour recipes are notorious for coming out dry or overly crumbly (not mine, I hope?), these aren’t like that at all. Give them a try!
Ingredients & Substitutions
Here I explain the best ingredients for cookies with coconut flour, what each one does in the recipe, and substitution options. For measurements, see the recipe card below. Together, this flour and sweetener create a sweet cookie that won’t fall apart or be too dry — perfect for shortbread coconut cookies! (It’s the same combo that gives my coconut flour chocolate chip cookies and coconut flour sugar cookies the best taste and texture.)
For The Coconut Flour Cookies:
Wholesome Yum Coconut Flour – This flour uses premium organic coconuts and a superfine grind to create a delicious texture in cookies and other baked goods. One thing to be aware of is that different brands of coconut flour absorb liquid differently, so using another brand may yield cookies that are too wet or too dry. Butter – I prefer the flavor of grass-fed butter, but use any unsalted variety you like. Coconut oil works for a dairy-free substitute, but the flavor and texture will be different. (For no coconut taste, use a refined coconut oil instead.) Besti Monk Fruit Allulose Blend – Cookie recipes with coconut flour can turn out dry, but this sweetener helps lock in moisture for better texture. It’s the only sweetener I’ll use for these coconut flour cookies, and it keeps them sugar free! If you want to try a different sugar substitute, check my sweetener conversion chart. Just be aware that most other sugar alternatives will yield more dry cookies. For paleo cookies, you can use coconut sugar. Vanilla Extract – With so few ingredients, a high-quality vanilla really shines in this recipe.
For The Chocolate Dip (Optional):
Sugar-Free Dark Chocolate Chips – If your lifestyle allows, you can also use conventional chocolate chips. Coconut Oil – Helps the chocolate stay glossy and stick to the cookies. I don’t recommend substituting other oils, because coconut oil is the only one that is solid at room temperature. The chocolate will melt more easily in your hands if you use another oil. Pecans – Optional. You can substitute any chopped, sliced, or slivered keto nuts you like. (Obviously, skip the nuts if you need to keep these coconut flour cookies nut-free.)
How To Make Coconut Flour Cookies
This section shows how to make gluten free coconut flour cookies, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below. If you prefer almond flour, make these almond flour shortbread cookies instead. Substituting this flour in the coconut flour version will make the cookies too wet and they won’t turn out.
Storage Instructions
Store: Keep coconut flour cookies covered in a cool place (such as the pantry) for up to 1 week. Freeze: Wrap tightly and store in the freezer for up to 3-6 months.
More Coconut Flour Baking Recipes
It’s not just for desserts — you can make dozens of recipes with coconut flour! Try all my coconut flour recipes here, or some of these favorites: These cookies are so simple to make, but use these tips for perfect results every time.
Look for the right cookie dough texture. It should be crumbly and dense, but still stick when pressed together. If you use a different brand of coconut flour, you can start with a little less and adjust to get the right consistency. Flatten the cookies. They won’t spread during baking, so adjust the thickness to how you would like them when done. If dipping in chocolate, clear space in your fridge first. You’ll need to chill the dipped coconut cookies on a pan in the refrigerator, so make sure you have a shelf that can hold the pan flat.
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