Skip to Content

Coconut Oil Shortbread Cookies

Coconut Oil Shortbread Cookies

Share

Here’s a cookie that is easy to make, takes only a handful of ingredients, vegan and best of all taste delicious! Enjoy with your morning cup of coffee or tea and as a dessert.

 
These amazing Coconut Oil Shortbread Cookies, are vegan, easy to make and only 6 ingredients including coconut oil. They do not have a strong coconut flavor and taste like a simple shortbread cookie!

Recipe for Coconut Oil Shortbread Cookies; delicious and easy!

This post may contain affiliate links, thanks for supporting this blog.  

 

COCONUT OIL SHORTBREAD COOKIE RECIPE

These coconut oil shortbread cookies are a hit in my household, I love enjoying one with my coffee in the morning and the kids love having them as a dessert with a little chocolate drizzled over.

These are great with or without a topping. If you choose to add a topping; chocolate drizzle, sprinkles, coconut flakes or almonds are wonderful options.

They are vegan and can be made gluten free. 

 

LOOKING FOR MORE COOKIE RECIPES?

We are big sweet fans in our house, I can’t resist a good cookie in front of me. We love to be in the kitchen baking cookies and if I could have a fresh baked batch daily – I would!

Recipe for Coconut Oil Shortbread Cookies; delicious and easy!

COCONUT OIL SHORTBREAD COOKIE INGREDIENTS & SUBSTITIONS

  • Coconut Oil – Room temperature, the coconut oil shouldn’t be liquid but also not too hard so you can easily mix it.
  • Vanilla Extract – In my honest opinion don’t ever buy imitation vanilla, only buy pure vanilla extract!
  • Sugar – We’ve used both cane sugar and granulated sugar and both turned out great.
  • Salt
  • Water
  • All-purpose flour – My favorite flour company to use is King Arthur Flour

Can I make these gluten free? This recipe can also be made gluten free by substituting the flour for a gluten free substitute. 

HOW TO MAKE COCONUT OIL SHORTBREAD COOKIES:
PREP DOUGH

Add your room temperature coconut oil to a large mixing bowl. With an electric mixer on medium-high, mix coconut oil until it’s smooth and not chunky.

Add your sugar, vanilla extract, salt and water and mix for another 2-3 minutes until combined.

Now with a large spoon, stir in the flour until combined. The dough shouldn’t be soft and soggy but it shouldn’t be dry and crumbling either. Aim for the between, if it’s too dry add a little more water; if it’s too soggy add a little more flour.

Grab a piece of saran wrap or wax paper and sprinkle a little flour so the dough doesn’t stick to the wrap/paper. The dough needs to be formed into a log shape about 2 inches in circumference and then wrapped in the wrap or paper. This can be done with your hands. Wrap tightly and refrigerated for at least 30 minutes.

HOW TO MAKE COCONUT OIL SHORTBREAD COOKIES:
BAKE COOKIES

Preheat the oven to 350° F and line a baking sheet with parchment paper.

When your dough is hard and ready, take out of fridge and unwrap it. With a sharp knife cut into 1/2 inch pieces and place on baking sheet about 1 inch apart.

Bake in the preheated oven for 18-20 or until the edges are little brown. If you’d like to add sprinkles, almonds or coconut flakes, add them on the last few minutes of baking. Transfer them to a cooling rack and cool completely before serving.

WHAT DOES COCONUT OIL SHORTBREAD COOKIES PAIR WELL WITH?

 

HELPFUL KITCHEN TOOLS:

Recipe for Coconut Oil Shortbread Cookies; delicious and easy!

Recipe for Coconut Oil Shortbread Cookies; delicious and easy!
Print Recipe
5 from 4 votes

Coconut Oil Shortbread Cookies

These amazing Coconut Oil Shortbread Cookies, are vegan, easy to make and only 6 ingredients including coconut oil. They do not have a strong coconut flavor and taste like a simple shortbread cookie!
Course: Dessert
Cuisine: Italian
Keyword: Coconut Oil, Cookies, Tea, Vegan
Servings: 14 cookies

Ingredients

  • 1/2 cup coconut oil room temperature
  • 1/4 cup cane sugar or granulated sugar
  • 2 tsp pure vanilla extract
  • 1/4 tsp salt
  • 2 Tbsp water
  • 1 1/4 cup all-purpose flour

Instructions

  • In a large mixing bowl, add your room temperature coconut oil. It should be solid, but not hard. With an electric mixer on medium-high, mix coconut oil until it's smooth and not chunky.
  • Add your sugar, vanilla extract, salt and water and mix for another 2-3 minutes until combined.
  • Now with a large spoon, stir in the flour until combined.
  • The dough shouldn't be soft and soggy but it shouldn't be dry and crumbling either. Aim for the between, if it's too dry add a little more water; if it's too soggy add a little more flour.
  • Grab a piece of syran wrap or wax paper and sprinkle a little flour so the dough doesn't stick to the wrap/paper. The dough needs to be formed into a log shape about 2 inches in circumference and then wrapped in the wrap or paper. This can be done with your hands.
  • Wrap tightly and refrigerated for at least 30 minutes.
  • Preheat the oven to 350° F and line a baking sheet with parchment paper.
  • When your dough is hard and ready, take out of fridge and unwrap it. With a sharp knife cut into 1/2 inch pieces and place on baking sheet about 1 inch apart.
  • Bake in the preheated oven for 18-20 or until the edges are little brown. Transfer them to a cooling rack and cool completely before serving.
  • *Optional: You can drizzle baking chocolate over them and add some sprinkles. They make perfect holiday treats for Valentine's Day, Easter, Christmas, ect.

Want to try this Coconut Oil Shortbread Cookie recipe? 
Pin it to your Pinterest board for later!

Instagram  |  Twitter  |  Facebook  |  Pinterest
Find more recipes here.

Share

Recipe Rating




Alexis

Sunday 29th of May 2022

I was skeptical about the low sugar in this recipe, even wondered if it was a typo. I tasted the dough and it was okay. But I followed the directions and the cookies turned out great in the end! I rolled half the batch in cinnamon sugar and put chocolate chips in the other half. For how simple these are I will definitely make them again. Thanks!

Pietro Wislon

Sunday 12th of December 2021

Instead of rolling the dough and cutting chilled slices, I tried our family tradition of pressing the dough into a cast iron skillet. I used a metal measuring cup base to press the dough about a quarter inch deep into the ungreased skillet , smoothed the edges with a spoon and made some ridge patterns on the top with a fork. Then, with a sharp knife I carefully scored the dough to make pizza like pieces. It turned out very well, just like the old days! Thanks for a great recipe.

Asha

Monday 12th of July 2021

I loved them. This is my third time making them. Because of where I live, I omit the water and they turn out perfectly. Thanks for a great recipe!

Rachel

Monday 21st of June 2021

Hmm, this dough tastes amazing but it’s SUPER crumbly. I’m not able to make a cookie out of the chilled dough thus far :/ I’ll wait for it to thaw and maybe they’ll turn out.

Angela

Saturday 2nd of January 2021

I tried out this recipe this past December with excellent results. They are fantastic! Will be adding this to our Christmas favorites.