Soft and irresistibly delicious, this sugar cookie recipe is made with coconut flour for a gluten-free treat!
Sweetened with honey and made with almond and coconut flours, these Paleo-friendly sugar cookies will be a crowd pleaser at any party!
The combination of coconut and almond flours yield a dough that’s great to work with. It rolls out without breaking and holds up to the cookie cutter. Best of all, you get a firm but slightly soft confection that tastes like a traditional sugar cookie.
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Keep in mind that when you’ll need to refrigerate the cookie dough for at least half an hour before baking, although longer is better. Chilling the dough helps the cookies keep their cookie-cutter shape in the oven!
Since the dough might be is slightly moist after some time in the fridge, roll it out between two sheets of parchment paper to prevent it from sticking. Then, cut the dough into fun shapes with your favorite cookie cutters and bake for 10 minutes. Let the cookies cool completely before decorating as desired, and enjoy!
Coconut Flour Sugar Cookie Recipe
Coconut Flour Sugar Cookie Recipe
Dina HassanTools
- 2 mixing bowls
- BPA-free plastic wrap
- Baking sheet
- Parchment paper
- Cookie cutter
- Cooling rack
Ingredients
- ½ cup coconut flour
- ¾ cup almond flour
- ½ t baking soda
- ¼ cup honey
- ¼ cup grass-fed butter, room temperature
- 1 egg
- 1 T water
- 1 t vanilla extract
Instructions
- In a large bowl, combine together the coconut flour, almond flour and baking soda.
- In a separate bowl, whisk the honey, butter, egg, water and vanilla together.
- Add the wet ingredients to the dry ingredients and mix well till it forms a soft dough. Cover the dough in plastic wrap and chill in the fridge for at least half an hour.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Roll the dough out between two large sheets of parchment paper until it’s about ¼ inch thick.
- Shape cookies using a cookie cutter and place on the prepared baking sheet.
- Bake for 10 minutes or until just beginning to turn light brown.
- Allow the cookies to rest on the baking sheet for 5 minutes, before carefully transferring to a cooling rack to cool completely. Decorate and enjoy!
Looking for Paleo ingredients? Here are a few we’d recommend:
Coconut flour (Nutiva)
Almond flour (Bob’s Red Mill)
Raw honey (Bee Farms)
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