Soft Coconut Flour Sugar Cookies
A healthy sugar cookie recipe perfect for any occasion! These soft, gluten-free sugar cookies can be dusted with cinnamon sugar or frosted with dairy-free sugar cookie frosting!
Servings 14 Cookies Depending On Cutter Size
Calories 79kcal
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
Video
Notes
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. You want it to be thick and still chilled when cutting so move quickly so that it doesn’t fully thaw. If it’s too soft to work with, re-chill.
These sugar cookies with coconut flour are not overly sweet. If you enjoy a sweeter cookie, top them with a dairy-free icing or add more cane sugar to the dough.
Makes 14 cookies depending on molds.
Nutrition breakdown is without sugar cookie icing.
Nutrition
Calories: 79kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 19mg | Potassium: 31mg | Fiber: 2g | Sugar: 5g | Vitamin A: 34IU | Calcium: 14mg | Iron: 1mg