Coconut Flour Cookies

Coconut flour cookies are delicious sugar cookies with slightly crispy edges and soft, chewy centers. Roll them out into your favorite shapes and decorate for the holidays or just everyday treats.

Amazing cut-out cookies that are grain-free, gluten-free, and nut-free! Yum!

Ingredients:

• Butter or oil
• Sugar
• Egg
• Vanilla Extract
• Sea Salt
• Coconut Flour
• Tapioca Starch/Flour
• Baking Powder
• Icing (optional)

How to make coconut flour cookies:

1. Gather and measure the ingredients.
2. Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper.
3. In a small bowl, whisk together the dry ingredients (except for sugar), coconut flour, tapioca starch, baking powder, and sea salt.  Set aside.
4. Using an electric mixer, cream together the butter and sugar.
5. To the electric mixer add the egg and vanilla.  Mix to combine.
6. Next, add the dry ingredients to the electric mixer mixing until just combined and forms a dough. (See photos below). Tip: If the dough is too crumbly, add a bit of maple syrup.
7. Place the dough between two pieces of parchment paper, on a flat surface and roll out the dough and use cookie cutters to create shapes. You should end up with a baking pan of cookies.  The number of cookies will depend upon the size of your cookie cutters.
8. Bake the cookies for approximately 8 minutes until the edges and bottoms are slightly golden.  Check the cookies starting at 5 minutes to insure they don’t burn.
9. Let cookies cool completely before icing and decorating.

Recipe Tips:

• Start with room temperature ingredients.
• If the cookie dough is too crumbly, add a bit of maple syrup.
• Whisk the dry ingredients together to get out any lumps.  Coconut flour tends to clump and have lumps.
• Do not substitute any other flour for the coconut flour.
• Let the cookies completely cool before decorating.
• Store in an airtight container in the refrigerator for up to 5 days.

Coconut Flour Dessert Recipes:

• Coconut Flour Cake
• Coconut Flour Muffins
• Coconut Flour Cupcakes
• Coconut Flour Heart Cookies

Coconut Flour Recipes

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Coconut Flour Cookies!

Coconut flour cookies are delicious sugar cookies with slightly crispy edges and soft, chewy centers. Roll them out into your favorite shapes and decorate for the holidays or just everyday treats. Amazing cut-out cookies that are grain-free, gluten-free, and nut-free! Yum!

Course Cookie, Cookies, Dessert, Dessert Topping/Icing/Frosting, gluten-free, grain-free, holidays, Snack

Cuisine American, Cookies, Dessert

Prep Time 5 minutes

Cook Time 8 minutes

Servings 10

Calories 96kcal

Author Christine Galvani

Ingredients

• 1/4 cup butter (substitute oil)
• 1/4 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 1/2 cup coconut flour
• 1 Tablespoon tapioca starch/flour
• 1 teaspoon baking powder

Instructions

• Gather and measure the ingredients.
• Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper.
• .In a small bowl, whisk together the dry ingredients (except for sugar), coconut flour, tapioca starch, baking powder, and sea salt. Set aside.
• Using an electric mixer, cream together the butter and sugar.
• To the electric mixer add the egg and vanilla.  Mix to combine.
• Next, add the dry ingredients to the electric mixer mixing until just combined and forms a dough. (See photos below). Tip: If the dough is too crumbly, add a bit of maple syrup.
• Place the dough between two pieces of parchment paper, on a flat surface and roll out the dough and use cookie cutters to create shapes. You should end up with a baking pan of cookies.  The number of cookies will depend upon the size of your cookie cutters
• Bake the cookies for approximately 8 minutes until the edges and bottoms are slightly golden.  Check the cookies starting at 5 minutes to ensure they don't burn.
• Let cookies cool completely before icing and decorating.
• Store in an airtight container in the refrigerator for up to 5 days. These cookies can be frozen. They can be made ahead for decorating later.

Notes

Recipe Tips:

• Start with room temperature ingredients.
• If the cookie dough is too crumbly, add a bit of maple syrup.
• Whisk the dry ingredients together to get out any lumps.  Coconut flour tends to clump and have lumps.
• Do not substitute any other flour for the coconut flour.
• Let the cookies completely cool before decorating.
• Store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 96kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 118mg | Potassium: 46mg | Fiber: 2g | Sugar: 5g | Vitamin A: 166IU | Calcium: 21mg | Iron: 1mg

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