Gluten Free Shortbread Cookies

Two gluten free flours make a buttery shortbread.

Gluten free cookie recipe
Photo courtesy of King Arthur Flour®

King Arthur flour® comes thru again with these rich, buttery, crispy, yummy coconut shortbread cookies.

Another reason to use up that bag of coconut flour you have sitting around.

Here is the very short list of ingredients needed:

  • 1/4 cup coconut flour

  • 1/4 cup gluten free flour blend

  • 1/4 cup sugar

  • 1/4 cup (4 tablespoons) soft unsalted butter

  • 1/4 teaspoon salt

  • 1 large egg

  • 1/8 teaspoon coconut flavor, optional; for stronger flavor

Here are some tips for this recipe from the Bakers:

tips from our bakers

  • For flavored variations, add up to a tablespoon of lemon or orange zest (grated rind), or a teaspoon of ground cinnamon or vanilla extract.

  • For crunchier cookies, substitute vegetable shortening for half the butter.

  • This recipe can also be made in a stoneware shortbread pan. Press the cookie dough evenly into the lightly greased pan. Bake at 350°F for 22 to 25 minutes, until the edges are dark golden and the surface is pale golden.

Be sure to go here to read all the directions. Click here!

Happy baking!
Team Gluten Free Farm Girl

P.S. Invite us over after you make these please:)



  • Connie

    Reply Reply September 29, 2016

    Can I substitute coconut flour, I am allergic to coconut?

    • kathy

      Reply Reply November 2, 2016

      Yes, you can. Add another gluten free flour that you are not allergic too.

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