These coconut flour sugar cookies are perfectly crispy and sweet. You would never think they are made from coconut flour. Have fun using your favorite cookie cutters.
These are my favorite holiday cookies made with coconut flour. I even made them dairy free by using coconut oil instead of butter.
The cookies freeze nicely and can be unthawed before eating or easily store them in the fridge for a week (probably longer but.. I couldn’t resist eating them all before the week was over to find out!)
These grain free sugar cookies will definitely become your go-to cookie for nut-free cookie recipes each holiday.
Coconut Flour Sugar Cookies Tips & Tools
For this recipe you will need:
- cookie sheets
- parchment paper
- cookie cutters
- large mixing bowl
- whisk
- measuring cups and spoons
- piping tips or zip log bags (filling a small ziplock bag with my icing and then I cut the corner of the bag)
What brand of coconut flour should I use?
I prefer to do all of my baking with Bob’s Red Mill coconut flour. Use any brand of coconut flour you prefer. If you find the dough isn’t pliable enough just add more coconut flour.
Can I use almond flour instead?
This recipe was only tested exclusively with coconut flour. If you try using almond flour but start with ½ cup and slowing add more until you have a dough you can form into a ball.
Can I make this recipe egg-free?
This recipe wasn’t tested with an egg-free version but you could try an egg replacer like this (insert an option).
How can I make this recipe sugar-free?
You can easily make this recipe sugar free by using erythritol instead of sugar. Use a sugar replacement that is measured cup for cup. You cannot use stevia as a sugar replacement in this recipe.
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PrintCoconut Flour Sugar Cookies
An easy coconut flour sugar cookie that is perfectly crispy and nut-free.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: 18–20 cookies 1x
Ingredients
Cookie Ingredients
- 1 large egg
- ½ cup sugar
- ¼ cup + 2 tbsp coconut oil, liquid
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¾ cup coconut flour
- ½ teaspoon baking powder
Icing Ingredients
- 1 cup powdered sugar
- 1 tablespoon water, plus more
- Optional, natural food dye or some juice from frozen berries
Instructions
- Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper.
- In a large mixing bowl, whisk together the egg, sugar, coconut oil, vanilla, and salt.
- Add in coconut flour and baking powder.
- Mix together until the ingredients form a ball. If you cannot form a ball, continue to slowly add more coconut flour. The dough will also become more firm once it has been refrigerated.
- Place the bowl with the dough in the fridge for 5 minutes. The dough can be left longer but you will have to work with it more to loosen it up before rolling.
- Remove the dough from the fridge and place on a large sheet of parchment paper.
- Using a rolling pin, roll the dough out to about ⅛-inch thickness or preferred thickness. Please note that if you make the cookies thicker they will require a longer baking time.
- If the dough begins to stick to the rolling pin sprinkle coconut flour on the dough and rolling pin.
- Use your cookie cutters to cut shapes into the dough. Using a butter knife, gently lift the cut out shape onto a cookie sheet with parchment paper. Once you have a tray full of cookies place in the oven and bake 6-8 minutes or until the edges are lightly brown.
- Re-roll any remaining dough as many times as you need.
- Allow cookies to cook on the baking sheet for 5 minutes before transferring to a wire rack to completely cool before decorating.
- Decorate the cooled cookies with the icing glaze or preferred icing (directions below).
- Store decorated or undecorated cookies in the freezer or in your fridge. Can be refrigerated for up to 7 days. Do not store at room temperature because the cookies will go soft and coconut flour baked goods tend to go bad faster than regular baked goods.
Icing Instructions: In a medium sized mixing bowl, add the powdered sugar and water and start whisking. Add tiny amounts of more water until the icing is thick but still spreadable. Divide the icing up and add food dye. Fill a piping bag with icing and start to decorate cooled cookies. The icing hardens within 10 minutes.
Notes
Recipe inspired by Whole Lifestyle Nutrition’s Coconut Flour Cut Out Cookies
How do I substitute butter in place of coconut oil in this recipe?
You can use butter in place of coconut oil in almost any recipe. It’s always been a 1:1 replacement in all my baking.
Looking forward to trying this recipe! Can coconut sugar be used instead of white sugar?
Yes, that should work fine!
Thank you so much for the recipe! I had to mix my flour (1 cup coconut flour, 1/4 cup tapioca flour and 1/4 cup Trim Healthy Mama Baking Blend).. I made a double batch and baked the cookies in Christmas cast iron molds. I put the dough too thick and the cookies came out like thick shortbread cookies. I may need to use parchment paper next time. The cookies stuck to the cast iron SLIGHTLY, but the cookies were crumbly, VERY tasty, but crumbly.
★★★★★
The dough crumbled after being putting in the fridge 🙁 very disappointing … especially since it was supposed to be something to do with my son.