Crispy Coconut Peanut Butter Shortbread Cookies

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!



  • 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.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hours

Servings: 12


  • 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