Coconut Flour Shortbread Cookie Bars

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

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings servings

Calories 135kcal

Author Ginny

Equipment

8x8 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 9x9 instead of 8x8 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 9x13 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!

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