Slice and Bake Spelt Coconut Sugar Cookies

Slice and Bake Spelt Coconut Sugar Cookies

I enjoy drinking tea. Any tea really. All the wondrous properties of each herb aside, I think there is something soothing about the whole process of tea drinking. That sense of quiet peace that comes with taking some time out of the day to yourself, or with a friend. As soothing as tea drinking is, I often find myself too worked up to stop what I’m doing and relax for cup of tea. Which comes first? Does the tea bring peace? Or does feeling peaceful in yourself allow you to fully enjoy a cup of tea? Some part of me longs for the sense of peace that will allow me to be there and enjoy a cup of tea. Maybe these cookies will help?

I took my favourite coconut oil shortbread recipe by River and switched up the flour and sugar for spelt flour and coconut sugar. These cookies are a lot darker than the original so I decided not to call them shortbread, they deserve a name of their own. The coconut sugar gives them a deep caramel flavour which I find irresistible. The texture is slightly different to regular shortbread, they are slightly crispier and firmer to bite, while still having that crumbly, buttery goodness.

Just a note, these aren’t your regular sweet shortbread cookies. If you want sweet cookies, increase the sugar to maybe 50g or 1/3 cup.

Time for tea, I think.

Slice and Bake Spelt Coconut Sugar Cookies
Prep time
Cook time
Total time
Inspired by this coconut oil shortbread recipe by River. Made with spelt flour and coconut sugar for cookies with a deep caramel flavor.
Makes: 20 small cookies
  • 105g (1/2 cup) coconut oil, at room temperature (soft but solid)
  • 45g (1/4 cup) powdered coconut sugar (see note for how to make your own)
  • 2 tablespoons water, divided
  • ¼ teaspoon salt
  • 165g (1+1/4 cup) spelt flour
To make the dough
  1. Make the powdered sugar (see note)
  2. If the coconut oil is rock solid, place it in a warm spot to soften up. If it is liquid, chill it until it firms up.
  3. Cream the coconut oil until light and fluffy, about three minutes. I placed the coconut oil in a bowl and used a stick blender on high to do this but you can use any mixer.
  4. Add the powdered sugar, 1 tablespoon water and salt to the creamed coconut oil and keep mixing on high until it is evenly fluffy and creamy.
  5. Add the flour to the creamed mixture and stir in with a wooden spoon. The dough shouldn't be wet and sticky or dry and crumbly. It will be smooth like play dough. Add an extra tablespoon of water if the dough is crumbly. Use your fingers to incorporate the last of the flour if you need to.
  6. Place the mixture on parchment paper large enough to cover the log of dough. Shape the dough into a log (I made mine about 3.5cm/1.5 inches in diameter) and wrap the parchment paper tightly around the dough. I closed the ends with elastic bands and placed the whole thing in a large bag to prevent it from drying out while chilling.
  7. Chill the dough log in the fridge for at least 30 minutes. The dough can be chilled for longer, so you can make the dough a few days before you plan to bake.
Baking the cookies
  1. Preheat the oven to 175C (350F)
  2. Take out the dough log and make sure it is firm enough to slice. Slice the log into 8mm (1/3 inch) slices and place them on a baking sheet.
  3. Bake on a high oven rack (to prevent burnt bottoms) until the cookies just begin to brown around the edges, about 18 minutes. Place the cookies on a cooling rack and let them cool completely. They will be soft when they come out of the oven but will firm up when cool.
  4. Store cookies in a jar or an airtight container.
To make powdered coconut sugar, Place sugar in a blender, food processor and give it a whiz until the sugar turns into a fine powder. Sugar will increase in volume when powdered so if you didn't weigh your sugar and went by volume, you will have some left over. Store leftover sugar in an airtight container.