These Sugar-Free Coconut Shotrbread Cookies are buttery and tender with coconut flavor that’s lightly sweet without tasting artificial. These cookies are naturally gluten-free too.
Using both coconut flour and almond flour balances moisture and structure, while the powdered monk fruit keeps the dough smooth. I’ve been testing sugar-free desserts for a few years now, and I’m confident you’ll love this cookie.
Aimee’s Recipe Notes
Using my sugar-free shortbread , I tested this cookie multiple times to get it just right for you!
😋Taste & Texture: Flaky melt-in-your-mouth shortbread cookies with coconut flavor.
⏱️Ease to Make: Beginner friendly cookies. No chilling, rolling, just a one-bowl cookie dough.
🗝️Sugar-Free: Powdered monk fruit is what I use in this shortbread cookie. I find it doesn’t leave that cooling effect on my tongue, but Stevia brand tends to be more affordable.
😍Top Tip: If your dough is crumbly, use the warmth of your hands to press it together.
Cookie Ingredient Notes
Sugar free cookies only need a handful of ingredients. While the ingredients can be expensive, they are easily accessible at most grocery stores.
- Unsalted butter– Use my tips on how to soften butter quickly. Be sure to use good quality butter, this is where the bulk of the flavor comes from.
- Powdered Monk Fruit Sweetener– Adds sweetness without artificial taste! I use Besti monk fruit from Amazon. You can swap out the monk fruit for powdered Stevia if you prefer.
- Coconut Flour– Adds more coconut flavor to the cookie while absorbing moisture and giving structure to the dough.
- Almond Flour– Keeps the cookies soft and delicate while giving a mild nutty flavor that complements the coconut.
How to Make Coconut Shortbread
These cookies bake at a slightly lower temperature to prevent browning and keep the crumb tender. They will look slightly soft when removed from the oven, this is normal. As the cool, the butter firms up and the cookies develop their signature shortbread texture.
- Flatten evenly. Press the cookies before baking to about 1/4-inch thickness.
- Don’t overbake.
- Chocolate option. Dip cookies in melted sugar-free chocolate for a delicious flavor and texture.
More Sugar Free Desserts
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Sugar-Free Coconut Shortbread Cookies Recipe
Ingredients
- ½ cup unsalted butter, softened to room temperature
- ½ cup powdered monk fruit sweetener
- ½ cup coconut flour
- ½ cup almond flour
- ½ teaspoon pure vanilla extract
- ½ teaspoon coconut extract
Instructions
- Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper and set it aside.
- In a mixing bowl, combine the butter with the powdered sweetener until well blended.
- Add in the coconut flour, almond flour, and both extracts. Mix until well combined.
- Use a 2 Tablespoon cookie scoop and place cookie dough balls on the baking sheet about 2-inches apart. Using the heel of your hand, flatten the cookie to about 1/4-inch thickness.
- Bake cookies for 10-12 minutes. Cookies will be soft, let them cool on the pan about 5 minutes. Let cookies cool completely to firm up.
Notes
- I use Besti monk fruit from Amazon. You can swap out the monk fruit for Stevia if you prefer.
- Chocolate: Melt about 1/2 cup of Lily’s dark chocolate chips to dip the cooled coconut shortbread cookies, or drizzle it over the top.
- Storage: Keep cookies in an airtight container at room temperature for up to one week. Or freeze cookies for up to three months in a freezer safe container.
- See blog post for more tips and tricks.
