These delicious coconut flour sugar cookies are a gluten free alternative to the classic sugar cookies. They are melt-in-your-mouth with a sweet and buttery flavour. With paleo/low-carb option included.
How to Make Coconut Flour Sugar Cookies
As is in the case of other cookie recipes, this coconut flour sugar cookie recipe begins with preheating your oven to 350°F. At this point, you can also line a large baking sheet with parchment paper.
This low carb recipe makes a small batch of cookies (only a dozen) so you won't need to prepare multiple baking sheets - unless you decide to multiply the recipe.
Also, get all your ingredients gathered, since they will all be combined right in the first step. This coconut flour sugar cookie recipe calls for:
- coconut flour
- granulated sugar (or sweetener)
- baking powder
- butter (or vegan/dairy-free alternative)
- vanilla extract
If you don't have cornstarch, you can also use tapioca starch or arrowroot powder, which are also gluten-free ingredients commonly used in other coconut flour recipes and gluten-free baking.
Meanwhile, for sugar, you may use whatever type of granulated sugar you prefer. Of course, white sugar is a great choice of sweetener for classic sugar cookies, but you can also choose coconut sugar which would grant your cookies a more molasses taste. Alternatively, sugar-free sweeteners or muscovado sugar work great too.
Meanwhile, for the butter component, you can either use traditional butter or a vegan type. Both will work perfectly well in these low carb cookies.
Mixing the Dough
To make the grain free coconut flour sugar cookie dough, you will need a food processor.
1. Simply combine the coconut flour with the cornstarch, sugar, melted butter, egg, vanilla, baking powder, and salt in the food processor bowl.
2. Then, pulse the mixture until it combines into a ball that is easy to shape.
Rolling Out the Cookie Dough
3. Because the dough will be quite soft and sticky, it is best to roll out between two sheets of parchment paper. Since the dough is quite delicate, the parchment paper will make it a little easier to remove the cutout cookie shapes to a baking sheet without them tearing or sticking to the counter. I recommend that you roll the dough out to a ⅛-inch thickness, but feel free to roll the dough a little thicker if you like. Just be aware that thicker cookies may require more time to bake.
For easier cutting and transferring, it is best to chill the rolled out dough sheet for 5-15 minutes for it to firm up a bit. Next, you can use your choice of cookie cutters to cut out shapes.
4. Place them on the parchment paper-lined cookie sheet. These shouldn't spread out very much, but I recommend that you leave about 2 inches between them to be safe.
Baking the Cookies
The total baking time for the coconut flour cookies should only be 8 to 10 minutes, however, some ovens may cause this timing to vary. To tell if the cookies are done, they should be lightly browned around the edges and opaque on top. If you gently lift a cookie up, it should be lightly golden on the bottom as well.
Once the coconut flour cookies are out of the oven, you will want to allow them to sit on the baking tray for another 5 minutes. This is because the coconut flour cookies will be quite delicate out of the oven and allowing them to sit will help them firm up. The final step will be moving the cookies to a baking rack so that they can cool completely.
To store, you can simply place them in an airtight container where they should stay fresh for about a week. The cookies will be crispiest on the first day, and will softened more when stored in a closed container.
Coconut Flour Sugar Cookie Variations
Since these low carb coconut flour cookies have a relatively simple mixture, it is easy to vary their flavour. For example, if you would prefer to go outside of the box and not use vanilla extract, you could choose another type of extract to flavour your dough with.
For example, around the holiday season, peppermint extract or almond extract would make interesting additions. Just be wary that peppermint extract can be quite pungent so you will likely be able to get away with less than a teaspoon in your dough. In the case of almond extract, adorning each cookie with a maraschino cherry before baking would be delicious.
Adding citrus zest to the dough is another delicious, yet simple way to change up the flavor. With the bonus of tiny colourful flecks of zest to change up the look too.
How to Garnish the Coconut Flour Sugar Cookies
While these coconut flour cookies don't require garnishes, you may decide you would like to dress them up before serving. Some options include:
- Decorating the Baked Cookies with Royal Icing: The royal icing can be homemade (this is my trusted recipe) or storebought. Simply divide it up and colour each portion whatever colours you like before piping or flooding onto the cookies. At this point, you can also add some sprinkles for an additional garnish.
- Sprinkling the Raw Cookies with Sprinkles Before Baking: The sprinkles can reflect a particular holiday or simply be your favourite bright and colourful sprinkles.
- Drizzling with a Lemon or Lime Glaze: After the cookies are baked, you can drizzle them with icing sugar mixed with lime juice or lemon juice. This mixture should set on top of the cookies nicely. If desired, you could also sprinkle some lemon or lime zest on top before the glaze dries.
- Drizzling with Melted Chocolate: White, dark, or milk chocolate would be equally wonderful here. You could also dip half of each cookie in melted chocolate if you would like a different look.
Other Cookie Recipes You'll Love:
- Coconut Flour Oatmeal Cookies
- Soft Coconut Flour Chocolate Chip Cookies
- Coconut Flour Cookies
- The Best Chocolate Chip Cookies
Coconut Flour Sugar Cookies
- 1 cup coconut flour make sure to spoon the flour into your measuring cup - do NOT dip the measuring cup into the flour. It will be compressed, and the dough too dry
- 2 tablespoons cornstarch or tapioca starch or arrowroot powder
- ½ cup granulated sugar of your choice *
- ½ cup butter melted
- 2 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ⅛ teaspoon sea salt
- Preheat your oven to 350°F/180°C.
- To a food processor add all the sugar cookie dough ingredients (coconut flour, cornstarch, sugar, melted butter, eggs, vanilla, baking powder, and salt.
- Close the lid and process all the ingredients until a moldable dough ball forms.
- Place the dough between 2 parchment paper sheets and roll it out to about ⅛-inch thickness or preferred thickness.
- Chill the rolled out dough sheet for 10-15 minutes to firm up a little. This makes cutting shapes and transferring easier.
- Use your cookie cutters to cut shapes into the dough. With a small spatula or butter knife gently lift the cut out shape onto the prepared cookie sheet.
- Bake the coconut flour sugar cookies in the preheated oven for 8-10 minutes or until the edges are lightly browned.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to completely cool.
These cookies are gluten-free, melt-in-your-mouth treats made with coconut flour, offering a sweet and buttery flavor. They have variations for paleo and low-carb options.
Stored in an airtight container, these cookies stay fresh for about a week. While they are crispiest on the first day, they will gradually soften over time.
Overmixing the dough or using too much coconut flour can affect the texture, causing cookies to shrink. Follow the recipe instructions for optimal results.
To preserve freshness, store these cookies in an airtight container. For longer storage, consider freezing them and thawing as needed.