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Oatmeal & Coconut Shortbread Cookies (Gluten-free, Dairy-free)

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Adjust Servings:
150 g All-purpose gluten-free flour recipe in the description
50 g Almond flour
50 g Oat flakes
50 g Coconut flakes
50 g Walnut
100 g Brown sugar and some for decoration
1/4 tsp Salt
1 tbsp Honey or Golden Syrup
140 g Coconut oil or ghee butter, or 170 g butter
1 tbsp Water cold, if needed

Oatmeal & Coconut Shortbread Cookies (Gluten-free, Dairy-free)

  • 25 min
  • Serves 4
  • Easy




I’m presenting you these amazing and crispy (which is almost unachievable in gluten-free baking) gluten- and dairy-free shortbread cookies! They get crispy the next day and it’s so cool! Besides, it has nuts, coconut flakes, almond flour, and honey, which in combination create a delicious, flavorful, and pleasant texture. 

It’s a hit!

The recipe uses home-made all-purpose gluten-free flour, which you can make yourself with this recipe.

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Chop the walnuts.
In a large bowl, combine the dry ingredients together. Add the honey and cool coconut oil pieces, rubbing it with your fingers. It will gradually form into cookie dough that you can form into a ball. If dough is still too dry and can not be formed in ball, add 1-2 tablespoons of cold water.


Preheat the oven to 180 degrees.


Roll into a 4-5 cm diameter log. Cut it into 5 mm thick rounds. Roll each one brown sugar. Transfer to the prepared baking sheet. These cookies don’t spread a lot, so you can place them pretty close to one another.


Bake for 13-15 min at 180 degrees until slightly brown. When done, the cookies are still soft. Take them out and let cool until they get hardened. Then carefully transfer them to the cooling rack to completely cool.
The cookies will get crispy only after completely cooled.
Store in a closed container so they stay crispy.

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