Vanilla Short Bread Coconut Flour Cookies

4.5/5 stars from 100 users. Reviews: 88.

How This Nourishes Your Body

Coconut Flour Cookies are amazing for a healthy cookie alternative without the sugar. This recipe is great for when you get a cookie craving… these remind me of the Trefoil girl scout cookie, and the batter is equally as delicious;)

These are great to freeze for later, or eat strait out of the oven. They go wonderfully with my easy to make coconut milk ice cream, or my 3 ingredient peach ice cream!

vanilla coconut flour cookie

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5 Comments

  • shelley

    My batter is flaky and the cookies came out dry. Any help appreciated Thanks

    Reply
    • Renewing All Things

      Hi Shelley! What brand of coconut flour did you use? Different brands can act differently. Try adding another tablespoon – 1.5 tablespoons of butter or coconut oil 🙂

      Reply
      • shelley

        Oh thank-you very much. I apologize for my late reply. The coconut flour I used was from the bulk barn and GMO free. Thanks for the tip as I will do as you advised.

        Reply
  • Donald Miller

    I love these. I made two versions. One I added pecans and substituted maple flavoring for the vanilla and used the maple syrup. The other I substituted peanut butter for the butter, and replaced two tablespoons of the coconut flour with peanut powder. Both came out crunchy and yummy. (Laura)

    Reply
    • Renewing All Things

      Yum! That sounds so good! Thanks for sharing, I will have to try that:)

      Reply

    Recipe Information




  • Servings
    5
  • Prep Time
    5 min
  • Cook Time
    15 min
  • Categories
  • Author
  • Cuisine
    American
  • Keywords
    Tasty

Nutritional Information

  • Calories
    131
  • Carbohydrates
    9.5
  • Fat
    10.1
  • Protein
    1.3

Ingredients





Cooking Instructions

  1. Preheat oven to 350 degrees.
  2. In a small bowl, mix all ingredients together until it is the consistency of a thick paste.
  3. Shape into balls and place on a lined baking sheet. Press down on the tops gently with a fork.
  4. Bake for 8-10 minutes until lightly browned on the bottom.
  5. Let cool completely on the pan or they will crumble.

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