Sugar-Free Coconut Shortbread Cookies Recipe
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.
Servings: 12 cookies
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.
Nutrition
Serving: 1cookie | Calories: 116kcal | Carbohydrates: 4g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 12mg | Potassium: 3mg | Fiber: 2g | Sugar: 1g | Vitamin A: 236IU | Calcium: 12mg | Iron: 0.3mg
