Coconut Oil White Whole Wheat Shortbread Cookies

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 In Cookies & Bars, Vegan
Coconut Oil White Whole Wheat Shortbread Cookies | Anita's Organic Mill
Our White Whole Wheat Flour add a delicate nutty flavour and a slight robustness to these shortbread cookies. You won’t need to eat too many but you will certainly be tempted to go back for more. Leave as is or decorate with whole almonds/ pecans, dried cranberries or organic sprinkles.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins


  • 1 1/4 to 1 1/2 cups Coconut oil, room temp
  • 1 1/2 cup Anita's Organic Icing Sugar
  • 3 cups Anita’s Organic White Whole Wheat Flour
  • 1 pinch Salt


  • Preheat oven to 375˚F and line two cookie sheets with parchment paper.
  • Using a stand mixer or a wooden spoon, mix all the ingredients together. The mixture should resemble wet sand and hold its shape when squeezed into a ball. If not add a little more coconut oil.
  • Using a tablespoon scoop the dough and shape into a ball. Place each ball on the prepared cookie sheet and flatten slightly with a fork.
  • Decorate with cranberries or almonds if desired.
  • Bake in preheated oven for 10 to 12 minutes until golden around the edges.
  • When done remove from the oven and allow to cool on a wire rack.
Showing 3 comments
  • Doris108

    This is a super tasty cookie and I enjoyed making it! I posted a couple of images on the Facebook group.

    Since I prefer metric I converted the recipe to grams, I had to switch my mixing bowl size twice as this recipe has about 5 cups of ingredients.
    And I actually reduced the flour by about 180 grams ( approx. 6 1/2 oz ) as it seemed too dry and I did not think I could incorporate all the flour.
    At first I was a bit ‘overwhelmed’ by mixing it all, I do not have a stand mixer and kneaded it with my hands. It took a few minutes to achieve the ‘wet sand’ texture.
    Next time I will definitely sift the icing sugar and the flour and because I did not have white flour on hand I used organic whole wheat flour, maybe that’s why I needed to reduce the flour amount.
    It was easy to form the balls ( 20 gr. each – 0.71 oz ), after I placed them on the cookie sheet I flattened the cookie with a fork, that was first dipped in flour to make the process smoother.
    12 mins appears to be the best baking time, one tray I left in the oven for 17 mins and the cookies are tougher, lol, oh well they shall be dipped in coffee first.
    My yield was about 50 cookies. Some of them have been enjoyed by my partner who absolutely loves the cookies, the rest I put in a tin container with a couple of apple slices.

    The reason I wanted to make this cookie is because it reminded me of my mom’s snowball cookie. We made it for Christmas for many years whilst I still lived in Germany, the recipe is from her middle school days in the 1950’ies. Her recipe is a bit different as it requires more corn starch than flour and also vanilla pod.

    Looking forward to trying out more recipes, love your new website and hopefully soon I will visit your store in Chilliwack. Thank you!

  • Kimmie

    Hoping to make this soon, wondering if I could substitute a different sweetener, instead of using icing sugar. I’m game to try coconut sugar? Any thoughts on that? Thx!!

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