15 Minute Coconut Oil Shortbread Sugar Cookies


These oat and almond based sugar cookies are the perfect treat to bake up for Valentines Day or to enjoy at any time of the year. They’re made using simple ingredients like oats, ground almonds and coconut oil and the result is a tender, vanilla flavoured, sweet and buttery cookie.   

These cookies are gluten free and vegan and made using coconut oil and agave instead of the butter and refined sugar in conventional sugar cookie recipes. 

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With only 9 ingredients and one bowl,  they’re really easy to whip up and they can be baked right away….the dough doesn’t even need to chill. In under half an hour the cookies will be ready to eat.

All you have to do is grind your oats into flour and mix all ingredients in a bowl. The batter will be thick and sloppy but it bakes up perfectly. Because of the consistency of the unbaked batter, you have to start with circular cookies and then cut them into shapes half way through baking, if desired.  The leftover bits are great to crumble up on top of muesli or oatmeal.     

I iced these with a basic icing recipe (icing sugar, vanilla and almond milk) and used beet juice for the red colouring.


Coconut Oil Sugar Cookies
Prep time
Cook time
Total time
A sweet, tender, flakey cookie that's vegan and gluten free. They're perfect cut into heart shapes and served on Valentines Day or for any time of the year when you want a healthier treat.
Serves: 16 large circular cookies
  • 1 tbsp ground flaxseeds + 2 tbsp hot water
  • ½ cup agave
  • ½ cup coconut oil
  • 1 tbsp almond milk
  • 1 tsp ground vanilla
  • 1.5 cups rolled oats, ground into flour (gluten free if needed)
  • 1.5 cups almond meal
  • ½ tsp baking powder
  • pinch of salt
  1. Preheat oven to 350 F and line a baking sheet with parchment paper
  2. Mix flaxseeds and water in a small cup and let it sit for 5 minutes
  3. Using beaters or a hand mixer, mix agave and coconut oil until well combined
  4. Add flaxseed mixture, almond milk and vanilla and mix until everything is well incorporated
  5. To the same bowl, add oat flour, almond meal, baking powder and salt and mix.
  6. The dough will be sticky. Spoon heaping tablespoons of dough onto your cookie sheet.
  7. Use the back of a spoon, dipped in hot water to flatten and smooth the tops and edges of the cookies into flat discs.
  8. It's impossible to cut the cookies into shapes before baking since the batter is too sticky. If you want to cut them, take them out of the oven after 7-8 minutes, use cookie cutters to cut the discs into desired shapes and place back in the oven.
  9. Bake for 10-12 minutes or until cookies are brown around the edges.
  10. Let them cool completely before icing. I used a basic icing recipe (1 cup icing sugar, ¼ tsp ground vanilla and 1 tbsp almond milk) plus fresh beat juice to get the red colour.