Don’t blow your diet this Christmas! Whether you eat keto, low carb, paleo or vegan these coconut flour cookies with no sugar (yes, they are 100% sugar free) are the healthy Christmas cookies you need to make everyone happy. You won’t miss your classic shortbread cookies, these have the exact same texture – they melt in your mouth with a heavenly buttery vanilla flavor – without the carbs, butter or sugar.
Coconut flour cookies with no sugar – low carb shortbread cookies
I am so ready for the Christmas cookie season. I know, it’s super early but with all the Christmas decorations already in store, I can’t stop thinking about Christmas cookies. Also I am French, and one of the French Christmas traditions is to bake a cookie everyday during the month of December. Well, I hadn’t really stuck to traditions for the past years. But still, Christmas means cookies for me.
Back to these shortbread coconut flour cookies with no sugar. I won’t lie to you, I tested this recipe 4 times before it really turned out great. Yep, it was a challenge to create a low-carb cookie recipe without eggs – you know I made the vegan choice 6 months ago, right? Removing eggs from a cookie recipe is usually easy peasy but when you are using crumbly coconut flour, it makes things more challenging. Anyway, here we are, I made these delicious coconut flour cookies with no sugar added and they are the BOMB!
Coconut flour cookies – fulfilling crumbly shortbread cookies
I really wanted to use coconut flour because it adds so much good protein and fiber to baked goods. I have been a huge cookie eater in the past, I could easily eat 10 shortbread cookies at once! Now, my technique to control my sweet cravings and keep my weight in control, is to create cookies with no sugar, good fat and healthy low carbs flours rich in protein and fiber. Coconut flour is one of my favorite flour to bake low carb recipes and I make everything with it from sugar free coconut flour brownie to coconut flour pie crust.
Trust me, even if these coconut flour cookies are very delicious, you won’t eat more than 2 or 3. They are very fulfilling and won’t blow your carb count either.
That’s how these coconut flour cookies came to be. Honestly, I am in love with them, the kids too. Luka my son is too small to try them, but when I say kids I mean my 4 1/2 years old daughter and my hubby 🙂
They are buttery like a real shortbread and the sweetness is just perfect.
Plus, all you need to make these are 5 ingredients:
Extra virgin coconut oil
Erythritol, or any sugar free crystal sweetener you love. Some people don’t like the fresh taste of erythritol, I guess I am now used to it after 4 years eating sugar-free. Other alternatives are monk fruit sugar or swerve in US.
Nut butter: I used cashew butter or peanut butter but the recipe works with any nut butter you love
Tips to make the best cookies
I made them 4 times, so I learnt a lot during the process of making these coconut flour cookies. Below are my tips to make them great every single time.
The dough can be made in a food processor, with an electric beater or your hands!I tested all options. I found it messy to make the dough with my hands so I prefer to use my food processor or to beat the ingredients with my electric mixer first. It forms a crumb in like 20 seconds, and then I use my hands to gather pieces into a dough ball.
The dough is crumbly, that is normal,that is what you want to make a delicious shortbread cookie recipe. It needs a bit of work to gather the crumb into a dough ball – took me about 1 minute. The more you knead the more the coconut oil soften/stick to the flour and makes that dough ball come to life.
Wrap the crumbs into a plastic wrap, press firmly, it helps the cookie dough ball to form.
Don’t skip the 10 minutes in the fridge, the dough needs to firm up before you roll cookie!
The crescent shapes are cute but not the easiest to make– dough is dry/crumbly. Make it simple form 12 cookie balls and press them with the back of a fork to flatten 🙂 Much faster and super cute too.
Fan forced ovenis the best way to bake them
Don’t touch the cookies when out of the oven, they will be super fragile/soft. They must cool down fully on the cooking tray to get hard and crunchy.
I hope you enjoy this recipe. Now I have to go for a run because I had too much cookies this morning. Food-blogger life is hard, right?
Coconut flour cookies no sugar - Low-Carb Shortbread
Don't blow your diet this Christmas! Whatever you eat keto, low carb, paleo or vegan, these coconut flour cookies have no sugar. It's the healthy Christmas cookies you need to make everyone happy.
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Preheat oven to fan-bake 180C (350F). Prepare a cookie tray, cover with parchment paper. Set aside.
Place all the ingredients in a bowl, beat with an electric beater until it forms a crumble. It should not take more than 20 seconds. If you don't have an electric beater you can also press/rub the dough with your hands until it forms a crumb - just a bit more messy!
Assemble the crumb with your hands to form a cookie dough ball and transfer the ball onto a piece of plastic wrap. It's a crumbly dough, that's normal, press firmly with your hands to gather the pieces together and firmly wrap the batter to form a ball. If it really doesn't come together after you kneaded the dough for 1 minute add slightly more coconut oil - up to 1 tablespoon max. Refrigerate for 15 minutes to firm up.
Remove from the fridge, open the plastic wrap, the dough will be firm but still crumbly when you take some in your hands that is ok. The more you knead the dough the easier it gets to form balls as the coconut oil softens.
Roll 1 tablespoon of dough into a ball, pressing the dough firmly in your hands. Place the balls onto the prepared baking sheet. If you want to make crescent-shaped cookies, first shape the ball into a cylinder, slightly pinch the middle to form a crescent shape. The fastest will be to simply flatten the ball with a fork to form lovely round shortbread cookies. Repeat with remaining dough until you form 12 cookies.
If you like, sprinkle extra coconut flour on top of the cookies before baking.
Bake until light golden brown on the sides 6 to 8 minutes. The cookies will remain very soft at this stage and that is normal, don't touch them or don't try to remove them from the tray, they firm up when fully cool down.
Cool down on the baking sheet for about 30 minutes until it reaches room temperature. As it cools down, the coconut oil hardens and creates crispy crumbly shortbread cookies. I usually place my baking sheet outside in summer to cool down in fresh air quickly or near an opened window.
Decorate with a drizzle of melted sugar-free chocolate if you like. I used dark chocolate sweetened with stevia.
Net carb : 2.7 g per cookie without decoration.Storage: store in a cookie jar for up to 10 days.Sugar free Sweetener: I used erythritol in New Zealand I am buying Natvia. If you are based in the US, I recommend Swerve crystal sweetener or monk fruit sugar. Non-sugar-free sweetener/healthy: if you tolerate sugar but want to make this recipe with healthier sugar alternative use coconut sugar or unrefined cane sugar of your choice.Has you dough dried up after staying in the fridge? Simply knead the cookie balls a bit longer, they will warm up in your hands and soften the coconut oil to form perfect cookie balls.