Crispy Coconut Peanut Butter Shortbread Cookies

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

This is another one of my recipes that came up after I made a bunch of coconut milk that is soon becoming a family favorite, so I’m continuing to come up with ways to make the most of the coconut pulp like with the Low-Sugar Lemon Coconut Balls and the Coconut Chia Shortbread Squares. Coconut pulp can also be dried in a dehydrator or a low temp oven to dry it out and make your coconut flour to store. You can also use it for muffins, biscuits, pancakes, pizza bases and savory crackers! I am certainly having some coconut fun, the possibilities are endless!


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  • 1 cup coconut pulp
  • ¼ cup almond flour
  • 3 tbsp coconut oil, melted
  • 3 tbsp natural peanut butter (nothing added)
  • 3 tbsp cacao powder
  • 2 tbsp maple syrup
  • 4 tbsp coconut milk
  • 1 tbsp chia seeds
  • 1 tsp. vanilla extract
  • 1 pinch of Himalayan salt


  1. Preheat oven to 350F (180C).
  2. Mix all the ingredients in a bowl until well combined.
  3. Roll out between 2 pieces of parchment (baking) paper with a rolling pin until 1/4 inch think.
  4. Score the dough to give you squares. Approximately 12 squares.
  5. Bake in the oven on a baking tray for 20 mins then try and separate them a little to allow the middle squares to bake a little better, you could also turn them over. Bake for another 15-20 mins OR you can use a dehydrator for 6-8 hours (this is how I did this bunch while my last were cooked in the oven).
  6. Once cooked leave to cool then store them in the fridge to harden a little more.
  7. Store in an airtight container.


  • Coconut pulp – almond or cashew pulp
  • Almond flour – cashew or any other nut meal
  • Peanut butter – cashew, macadamia or almond butter
  • Cacao – cocoa, carob
  • Honey – maple syrup
  • Coconut milk – almond milk
  • Chia seeds – flaxseeds

Prep time: 30 minutes

Cook time: 30 minutes

Total time: 1 hours

Servings: 12

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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