Soft, melt-in-your-mouth texture with just the right hint of sweetness, these Coconut Flour Sugar Cookies are dangerously good. Made with simple, real-food ingredients and no-dairy, they’re a gluten-free cookie that’s perfect for decorating… or devouring straight from the cooling rack.
"I love all things cinnamon. Especially in the winter!!! I can't wait to try these!" - Lea
A Quick Look At The Recipe
- ⏲️Ready In: 60 Minutes
- 👪Serves: 14
- 🍽 Calories and Protein: 79 kcals and 2 grams of protein
- 📋 Main Ingredients: Natural peanut butter, beef-based protein powder, eggs, and honey.
- 📖 Dietary Notes: Coconut flour, oat flour, cane sugar, eggs, and honey.
- ⭐ Why You'll Love It: Soft-baked coconut flour sugar cookies are naturally sweet, perfectly tender, and just the right balance of cozy and craveable.
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If you're craving a soft, buttery cookie that doesn’t fall apart or taste overly “healthy,” these coconut flour sugar cookies are it. They bake up tender and perfectly sweet, and unlike many coconut flour recipes (learn more about coconut flour versus almond flour), they’re not dry or crumbly. I’ve tested a lot of gluten-free cookie recipes over the years (with flourless peanut butter and jam cookies being one of my favorites), and this one hits the sweet spot between indulgent and simple.
I first made these for a playdate, and between my kids and their friends, the batch disappeared faster than I expected (always a good sign!). Now, I keep them in the rotation alongside crispy hazelnut sugar cookies and festive coconut flour thumbprint cookies. They’re made with real-food ingredients I already have in the pantry, and they’re easy enough to whip up with a toddler hanging off your hip.
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💭Why You'll Love The Recipe
Easy to make: Though you need to roll and chill the dough, there's no other big kitchen skills required, and the cookies are easy for even kids to cut out.
Versatile: You can enjoy this coconut flour cookie recipe dusted with a simple cinnamon sugar topping or iced with dairy-free frosting. Perfect for any occasion just like this paleo donut recipe.
Allergy-friendly: The cookies are naturally gluten-free and dairy-free, making them perfect for dietary restrictions.
Ingredients and Substitutions
- Oat flour: Make sure to use certified gluten-free oat flour if needed. If you're grinding your own flour from rolled oats, grind it as finely as possible, or you'll have a lot of texture in the sugar cookies.
- Cane sugar: I use cane sugar personally, but any sugar you have on hand will work. Know that coconut palm sugar will give the cookies a darker texture, though.
- Honey: You want to use a natural, drippy honey so that all the ingredients combine easily enough.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
Chocolate sugar cookies: Add a bit of raw chocolate cacao powder to the sugar cookie dough for a rich, chocolate twist.
Nutty: Use almond extract in the dough for a nuttier taste.
Topping: Top the coconut flour cookies with sugar cookie icing, sprinkled with cane sugar, or drizzled with a homemade chocolate sauce or dairy-free caramel sauce with coconut milk.
How To Make Coconut Flour Sugar Cookies
Step 1: Mix together all the dry ingredients in one bowl and the wet in another. Pour the egg mixture into the dry ingredients and mix until combined.
Step 2: Let the dough sit briefly before wrapping it in plastic wrap in a ball and chill it in the freezer for 20 minutes. Once chilled, roll it between two pieces of parchment paper until it's ½ inch thick.
Step 3: Using a cookie cutter, cut the dough into your desired shapes and place the cookies on a lined baking tray.
Step 4: Sprinkle the tops with cinnamon sugar and bake until just turning golden.
Expert Tips
Once you mix the wet ingredients into the dry, let it sit for a couple of minutes. This is when the coconut flour absorbs the liquid and helps the dough firm up.
You only need to freeze the dough long enough to get it chilled. In the fridge, this is about 45 minutes, but in the freezer, it’s only 20 minutes.
You may need to fold it over a few times as you’re rolling to get it to stick together. Know that the longer the dough sits at room temperature, the harder it is to work with.
How To Frost The Sugar Cookies
I personally just sprinkle extra cane sugar on top of my gluten-free cookies. However, if you want to frost them, either use a classic royal icing or the dairy-free, healthy icing recipe below.
- 5 tbs coconut milk powder
- 2 tbs coconut oil (measured solid and then melted)
- 2 tbs cane sugar
First, heat the coconut oil and ensure there are no clumps in the coconut milk powder. Then, mix together all the ingredients until ultra-smooth. Finally, place the sugar cookie icing into a plastic bag, cut the corner, and pipe it on!
How To Store Them
If you ice the sugar cookies with coconut flour, store them in an airtight container on the counter for up to 3 days or in the fridge for up to a week.
To freeze the gluten-free sugar cookies, let them cool fully and do not decorate them. Store them in a freezer-safe bag in layers separated by pieces of parchment paper for up to 2 months. When you're ready, let them come to room temperature and sprinkle them with sugar before enjoying.
Coconut Flour Sugar Cookies FAQs
If your sugar cookie dough isn't holding together well enough to cut out cookies, it could be one of two things. The first is that you didn't let the batter sit for five minutes before chilling. This is when coconut flour binds, so it needs time. The second is that the dough is now at room temperature or you rolled it too thin. For coconut flour sugar cookies to work, you want to be cutting the dough while it's still a little cold. It holds together best that way. If you roll it too thin, it will become too warm and harder to cut.
To make sugar cookies with coconut flour in advance, follow the instructions for making the cookie dough and rolling it in plastic wrap. Then, you can freeze the cookie dough in that ball for up to a month. When you need it, let it thaw enough to roll out and finish the recipe by cutting your cutouts and baking them.
The secret to baking with coconut flour is letting the dough sit for upwards of 5 minutes. Coconut flour absorbs a lot of liquid, but it needs time to bind. Letting your baked goods sit gives the coconut flour time to do this.
More Gluten-Free Dessert Recipes
If you tried this Coconut Flour Sugar Cookie Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Soft Coconut Flour Sugar Cookies
Video
Ingredients
For the cookies
- ½ cup coconut flour
- ¼ cup oat flour gluten-free as needed
- ½ teaspoon baking powder
- ½ cinnamon optional, plus more for topping
- 2 tablespoons cane sugar
- 2 eggs
- 3 tablespoons coconut oil measured solid
- ½ teaspoon vanilla extract
- 2 tablespoons honey make sure it's runny
For the topping
- 1 tablespoon cane sugar
- 1 teaspoon cinnamon
Instructions
- In a large bowl combine the dry ingredients. Mix well and ensure there are no clumps from the coconut flour.
- Melt the coconut oil and whisk together the remaining wet ingredients until smooth.
- Pour the egg mixture into the dry ingredients and mix until everything is combined. Let it sit in the bowl for 5-7 minutes so that the coconut flour can absorb the liquid.
- Lay a piece of plastic wrap on the counter and place the cookie dough into the center. Wrap into a ball, squeezing it tightly, and place iit n the freezer for twenty to thirty minutes.
- Preheat the oven to 375F.
- Remove the dough from the freezer and place the ball between two pieces of parchment paper.
- Roll until dough is about ½ inch or slightly thick.
- With a cookie cutter, cut the dough into desired shapes and use a silicone spatula to lay the cut cookies on a baking pan lined with parchment paper. Roll, cut, and repeat until all the dough is used.
- In a small bowl combine the ssugar and cinnamon topping. Dust the cookies with the topping (you can also sift through a fine mesh strainer for this).
- Bake in the oven for 10-12 minutes. They should be starting to turn golden but still soft. Remove from the oven, and let cool on the pan for thirty minutes. This helps them firm up so don't try to move them too early!
- Enjoy them as is or top them with dairy-free, sugar cookie frosting! Store in the fridge
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Shelby S says
I love that these are a soft sugar cookie not a crispy one. Such a nice switch up.
Shell says
These look super delicious!!! They look fun to make with my little boy 🙂
fitasamamabear says
Ah i love that your son loves helping out- my 2yo is always in the kitchen with me "helping" (and by helping I mean licking all the utensils :P(
Ophelia Tang says
These cookies look so yummy. I would love to try to make them. Thanks for sharing.
fitasamamabear says
They're tasty and filling so it's nice- make them and let me know what you think!
Lea says
I love all things cinnamon. Especially in the winter!!! I can't wait to try these!
fitasamamabear says
I know right?! Cinnamon makes everything awesome- i hope you enjoy them!
GiGi Eats says
COCONUT FLOUR is my FLOUR OF CHOICE! I love it soooo much! And um, sugar cookies are the total BOMB too - so yeah, basically... THESE COOKIES are happening. Probably today! Girl needs some sweetness in her life!
fitasamamabear says
That's because coconut flour kicks butt. Seriously, it works with everything! If you love sugar cookies make the almond ones too! You'll eat them all while the coconut flour ones are cooking and then be ready for more 🙂
Annmarie says
My daughter LOVES sugar cookies but definitely has issues with gluten! Pinned so I can make these for her 🙂
fitasamamabear says
Perfect! I have a really tasty almond one posted also and a hazelnut one coming- all GF... I went through a cookie obsession a few weeks ago haha
Lizet says
That sounds delicious. I haven't made anything with coconut flour yet. I'm afraid I'll mess up. Your recipe looks easy to make. I'll give it a try. ?
fitasamamabear says
Pfft I mess up half of my recipes when I do trials haha the mess ups are still fun to eat 😉 Coconut flour is easy, there's one rule: it absorbs like crazy so whenever you mix it with liquid, let it sit for three ish minutes before portioning so it can absorb everything. Otherwise, you can't mess up cookies!!