Coconut flour cookies no sugar – low carb Shortbread Cookies
I am so ready for the Christmas cookie season. I know, it is super early but with all the Christmas decoration already in store I can’t stop thinking about Christmas cookies. Also I am French, and one of the French Christmas tradition is to bake a cookie everyday during the month of December. Well, I did not really stick to the tradition the past years. But still, Christmas means cookies for me.
So back to those shortbread coconut flour cookies with no sugar. I won’t lie to you, I tested this recipe 4 times before it really turns 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 those delicious coconut flour cookies no sugar added and they are BOMB!
Coconut flour cookies – fulfilling crumbly shortbread cookies
I really wanted to use coconut flour because it adds so much goods 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 those 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 as well.
So that is how those coconut flour cookies no sugar added (yes I like to insist on this I only used natural sugar free crystal sweetener! ) come to the world. Honestly I am in love with them, the kids too. Ok, Luka is too small to try them but when I say kids I mean my 4 1/2 years old and hubby 🙂
They are buttery like a real shortbread and the sweetness is just perfect.
Plus, all you need to make those is 5 ingredients:
- Coconut flour
- 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 used to it after 4 years eating sugar free. Others alternatives are monk fruit sugar or swerve in US.
- Vanilla extract
- 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 those coconut flour cookies. Those are my tips to make those cookies great everytime.
- 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 comes 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 oven is 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 gets 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. hahah foodblogger life is hard right ?
Watch the recipe video and make those delicious coconut cookies now !
Coconut flour cookies no sugar - Low Carb Shortbread
- 2/3 cup + 1 tbsp coconut flour
- 1/3 cup extra virgin coconut oil solid, not melted +/- 1 tablespoon (add if the dough is too crumbly)
- 4 tablespoons Sugar free Crystal Sweetner - Monk Fruit - monk fruit sugar or erythritol
- 1/4 teaspoon vanilla extract
- 1 tablespoons cashew butter or any nut butter you like
Optional - to sprinkle on top before baking
- 1 tablespoon coconut flour
- Preheat oven to fan-bake 180C (350F). Prepare a cookie tray, covered with parchment paper. Set aside.
- Place all the ingredients in a bowl, beat with an electric beater until it form 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 is a crumbly dough, that is 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 knead the dough for 1 minutes 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 become to form balls as the coconut oil soften.
- 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 shapes 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 stay 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 reach room temperature. As it cool down the coconut oil harden and create 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.
Nutrition panel is for one cookie using cashew butter and including the toppings. This recipe makes 12 coconut flour cookies no sugar.