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Home » Recipes » Dessert

Coconut Flour Shortbread Cookie Bars

Published: Jan 22, 2021 · Modified: Jan 31, 2023 by Ginny · This post may contain affiliate links.

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If you love shortbread, but prefer gluten-free options, this recipe is for you.  Coconut Flour Shortbread Cookie Bars are delicious and so easy to bake in 30 minutes. We took all the guesswork out of it and found just the right amounts of ‘this and that’, and it turned out great.

woman stacking the coconut flour shortbread on top of each other on a wooden surface.
Easy to Make Coconut Flour Shortbread Bars!
Contents hide
1 👩‍🍳 Why This Recipe Works
2 🥣 Use of Coconut Flour
3 🥄 Coconut Flour Substitution
4 🧈 Ingredients
5 🍽️ Instructions
6 🥚 Expert Tips
7 🍪 Recipe FAQs
8 Coconut Flour Shortbread Cookie Bars

It is hard to tell the difference between these and the traditional shortbread recipes. Add on some colorful sprinkles and watch this cookie bar disappear.

This is a perfect dessert that is great for a weeknight, potluck recipe, or bake sale.

👩‍🍳 Why This Recipe Works

  • Simple Ingredients
  • Great Gluten Free Dessert Recipe
  • Quick Cook
  • Fluffy, light shortbread flavor
  • Six ingredient dessert

🥣 Use of Coconut Flour

We’ve been asked this and thought I should share that this is a gluten free option. Regular flour contains gluten and many folks are allergic or just sensitive to it.

This is a great option to use if you have someone in your life with gluten allergies since it is made out of powdered dry coconut as these 45+ Coconut Flour Recipes have done.

🥄 Coconut Flour Substitution

There is NOT a 1:1 ratio between the two! Generally speaking, you can substitute ¼-⅓ cup of coconut flour for one cup of all purpose flour.

So if a recipe says “one cup of flour” you would use 1⁄4 to 1⁄3 cup of coconut flour, plus you would need to add an egg as there is not gluten to hold and bind the baked good together!

🧈 Ingredients

  • Coconut Flour
  • Sugar
  • Butter
  • Vanilla Extract
  • Italian Sweet Creamer
  • Sprinkles (optional)

🍽️ Instructions 

six process photos showing how to mix the dough, press it in a pan, slice, top with nonpareils and bake.
You’ll Love How Simple This Is To Make!

Step One: Line the bottom of and 8X8 inch, or 9X9 inch pan with parchment paper. Set aside.  

Step Two: In the mixing bowl of a stand mixer, add the softened butter, and blend until creamy, using the whisk attachment. 

Step Three:  Add the sugar, vanilla and Italian sweet cream. Mix until smooth.  

NOTE:  If you don’t have Coffee creamer, you can use cream, or half-n-half, and one tablespoon of sugar instead. 

Step Four: Add the coconut flour, and mix on low until the batter is smooth, and the dough becomes thick. Scrape down the sides of the mixing bowl, and blend again.  

Step Five: Remove the mixing bowl, and place the shortbread in the parchment lined pan.  Spread the shortbread evenly in the pan. Use your fingers or spatula to smooth the top.  

Step Six: Score the top of the shortbread with a sharp knife in one inch lines going across both ways in the pan. Don’t cut all the way through.  

Step Seven: Sprinkle with Nonpareils, lightly pressing them into the dough, and place in the oven at 350 degrees for 20 – 25 minutes, until golden brown. Remove from the oven and allow to cool completely before cutting.  Cut in one inch square, and serve. Enjoy!

🥚 Expert Tips

  • Double the recipe and use a 9×13 pan instead of an 8×8.
  • Leave off the sprinkles for a more traditional style.
  • Stir in some chocolate chips for a twist of flavor.
  • Use a vanilla coffee creamer instead if you can’t find a sweet cream creamer.
light and fluffy coconut flour shortbread bar.
Scoring the Surface Before Baking Helps!

🍪 Recipe FAQs

Does shortbread contain gluten?

Traditional shortbread does contain gluten. That is why I created this coconut flour based recipe. You get similar flavor and is an allergen-friendly dessert.

Can I use a gluten free baking flour blend for shortbread bars?

I have not tried to use a gluten free baking flour, but I don’t see it would be an issue to replace it with the coconut flour. I know there are some gluten free flours that are a 1 to 1 ratio swap.

Can shortbread cookie bars be frozen?

You bet! Freeze the cookies bars if you don’t plan to eat them all at once. Just allow the shortbread to fully cool. Then place in a freezer container or freezer bag. Freeze up to three months, and thaw on the counter. Follow the Freezer Tips and Tricks 101 Printable for guidance.

🍰 Related Recipes

  • Chocolate Avocado Brownies
  • Coconut Flour Oatmeal Cookies
  • Coconut Flour Peanut Butter Cookies
  • Coconut Flour Waffles
a hand holding a shortbread cookie stacking them on a white board

Coconut Flour Shortbread Cookie Bars

If you love shortbread, but want it made with coconut flour, this recipe is for you.  It's really delicious, and so easy to make. It is a great gluten free option
4.50 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 16 servings
Calories: 135kcal
Author: Ginny

Equipment

  • 8×8 Pan
  • Parchment Paper

Ingredients

  • 1 cup Coconut Flour
  • 1 stick Butter softened but not melted
  • ¾ cup Sugar
  • 1 tbsp Vanilla
  • 2 tbsp Italian Sweet Cream Coffee Creamer Coffee Mate is the brand we used from the refrigerated section
  • 2 tbsp Nonpareils

Instructions

  • First, line the bottom of and 8X8 inch, or 9X9 inch pan with parchment paper, and set aside. 
  • In the mixing bowl of a stand mixer, place the softened butter, and blend until creamy, using the whisk attachment. 
  • Add the sugar, vanilla and Italian sweet cream, and mix until smooth.  
  •  Add the coconut flour, and blend on low until smooth, and the dough becomes thick. 
  • Scrape down the sides of the mixing bowl, and blend again.  
  • Remove the mixing bowl, and place the shortbread in the pan, on top of the parchment paper.  
  • Spread the shortbread evenly in the pan, using your fingers, and  spatula to smooth the top. 
  • Score the top of the shortbread with a sharp knife, in one inch lines going across both ways in the pan, like you would cut it in 1 inch square pieces, but don't cut all the way through.  
  • Sprinkle with Nonpareils, lightly pressing them into the dough, and place in the oven at 350 degrees for 20 – 25 minutes, until golden brown.
  • Remove from the oven, and allow to cool completely before cutting.
  • Cut in one inch squares, and serve.

Notes

Cooking Time: Always check the cookies at the earliest cooking time as everyone’s oven is calibrated differently. Check the oven if you use 9×9 instead of 8×8 as the shortbread will be thinner and you don’t want it to become hard. 
Double Recipe Option: You can double the recipe and reach for a 9×13 pan. 
Freezer Friendly: These cookie bars can be frozen. Allow them to fully cool then transfer to a freezer container. Freeze up to three months, and thaw on the counter. 
Storage: Store these cookie bars on the counter at room temperature for 3-5 days. 
Substitutions: There is NOT a 1:1 ratio between the regular and coconut flour! Generally speaking, you can substitute one cup of all purpose flour for ¼-⅓ cup of coconut flour. So if a recipe says “1 cup of flour” you would use ¼ to ⅓ cup of coconut flour, plus you would need to add an egg as there is not gluten to hold and bind the baked good together!

Nutrition

Serving: 1square | Calories: 135kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 76mg | Potassium: 12mg | Fiber: 3g | Sugar: 13g | Vitamin A: 183IU | Calcium: 6mg | Iron: 1mg
Tried this recipe?Mention @savorandsavvy or tag #savorandsavvy!
Coconut Flour Shortbread Cookie Bars
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About Ginny

Hi! My name is Ginny and I know how busy life can be! I am a mom working hard to prepare healthy meals for my family that is always on the go!

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Comments

  1. D. Monroe says

    August 20, 2022 at 6:18 pm

    4 stars
    Thanks for inserting the callout about substituting cream for the creamer. I find creamer unnatural and creepy. I used powdered allulose instead of sugar, and cut it to 1/3 cup. I also added lemon zest and minced rosemary, and a TINY pinch of fine salt. Really delicious.

    Reply
    • Ginny says

      August 22, 2022 at 2:34 pm

      That’s great! So glad it worked out for you!

      Reply

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Family Photo Hi! I'm Ginny and for over 30 years, I've been creating simple and easy recipes without sacrificing on taste for our family on the go. I can't wait to show you how to do the same for your family. Read More...

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