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Recipe for Coconut Oil Shortbread Cookies; delicious and easy!

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!
5 from 4 votes
Course Dessert
Cuisine Italian
Servings 14 cookies


  • 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


  • 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.
Keyword Coconut Oil, Cookies, Tea, Vegan