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. We took all the guesswork out of it, and found just the right amounts of ‘this and that’, and it turned out great. If you’ve never made shortbread before, this will surely become a family favorite, so make sure you Pin this for future reference!
Why Would I Use 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.
Can I Substitute Regular Flour for Coconut Flour
There is NOT a 1:1 ratio between the two! Generally speaking, you can substitute 1 cup of all purpose flour for ¼-⅓ cup of coconut flour. So if a recipe says “1 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! Sometimes, if it is struggling to hold together, add an egg.
How to Make Coconut Flour Shortbread Cookie Bars
Step one: First, 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.
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!
NOTE: If you don’t have Coffee creamer, you can use cream, or half-n-half, and one Tablespoon of sugar instead.
Packaging for Gift Giving
If you plan to give cookies away this holiday season for gifts, here is a great link to 50 creative ways to package them up for perfect gift giving! I love this as I tend to revert back to my same old ways! Not this year. Watch out! I’m going to be creative!!
We’ve made other coconut flour recipes so make sure to check them out!
Avocado Brownies – These delicious brownies use coconut flour as well, and are so dreamy! Package them up to wow your guests!
Coconut Flour Oatmeal Cookies – Oatmeal cookies are my all time favorite and this recipe is no exception. I question why I didn’t add chocolate chips though…I’ll add them next time! OH! Or add Craisins!
Coconut Flour Peanut Butter Cookies – I am not sure why I always feel nostalgic when I see peanut butter cookies. I can still see the criss-cross action from the fork from my gram’s kitchen! Funny how some recipes will do that. She didn’t use coconut flour, but the feeling was the same here!
Coconut Flour Shortbread Cookie Bars
Equipment
- 8×8 Pan
- Parchment
Ingredients
- 1 cup coconut flour
- 1 stick butter softened but not melted
- 3/4 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.
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