Gluten Free Maple Pecan Coconut Shortbread Cookies

photo by recipe author

Servings: approx. 6 dozen
Preparation Time: 15 minutes

1 cup organic whole sugar
3/4 cup pure maple syrup
2 cups coconut oil
3 tsp. vanilla extract
2 eggs
2 1/2 cups gluten free flour*
2 1/2 cups coconut flour
1 1/2 cups chopped pecans

Preheat oven to 375 degrees F.

In large bowl, beat sugar, syrup and coconut oil until light and fluffy. Blend in vanilla and eggs. Stir in flour until well blended. Evenly stir in pecans.

Roll dough into 1 inch balls and place 2 inches apart on ungreased cookie sheet. With fork dipped in flour, flatten to about 1/4 inch thickness or roll dough to 1/4 inch thickness and cut with cookie cutters.

Bake for 7-9 minutes or until light golden brown. Enjoy these delicious cookies!

*Use flour blend of choice for this recipe, but here are a few suggestions: Flour mix one, flour mix two, flour mix three, flour mix four.

Recipe submitted by Elizabeth, Indianapolis, IN

Submit your recipe here!

Published on February 25, 2011

Be the first one to rate!

7 Comments

Noel-Holly February 28, 2013 at 4:45 pm - Reply

Has anyone made these without the tremendous amount of sugar and figured out if she meant 2.5 tbs of coconut flour versus 2.5 cups. I agree 2.5 cups would make an incredibly dry cookie. They look awesome but I don’t want to waste ingredients.

tracey February 16, 2013 at 6:55 pm - Reply

Waht is the amount of butter used in this recipe?  I can’t see it listed in the ingredients.

Laura June 4, 2012 at 12:24 pm - Reply

Are u sure it’s 2.5 CUPS coconut flour? That stuff absorbs a lot of liquid…2.5 tbsp makes more sense

Nikki June 4, 2012 at 12:22 pm - Reply

These look yummy! I’m new to GF baking, how would you decide which GF flour mix to use? Thanks!

Carol March 3, 2011 at 7:29 am - Reply

Is there any way to make this recipe without the use of sugar, just using maple syrup? Less sweet would be OK.

Elizabeth February 25, 2011 at 10:09 pm - Reply

Try this as an egg substitute:

1. Substitue 2 tablespoons liquid + 2 tablespoons flour + ½ tablespoon shortening + ½ teaspoon baking powder for each egg or 2. Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.