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These coconut flour sugar cookies are perfectly crispy and sweet. You would never think they are made from coconut flour. Have fun using your favorite cookie cutters.
These are my favorite holiday cookies made with coconut flour. I even made them dairy-free by using coconut oil instead of butter.
The cookies freeze nicely and can be unthawed before eating or easily store them in the fridge for a week (probably longer but.. I couldn’t resist eating them all before the week was over to find out!)
These grain-free sugar cookies will definitely become your go-to cookie for nut-free cookie recipes each holiday.
For this recipe you will need:
- cookie sheets
- parchment paper
- cookie cutters
- large mixing bowl
- whisk
- measuring cups and spoons
- piping tips or zip log bags (filling a small ziplock bag with my icing and then I cut the corner of the bag)
Coconut Flour Sugar Cookies Ingredients
Cookie Ingredients
- 1 large egg
- ½ cup sugar
- ¼ cup + 2 tbsp coconut oil, liquid (you can also DIY the coconut oil)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¾ cup coconut flour (you can also make your own coconut flour)
- ½ teaspoon baking powder
Icing Ingredients
- 1 cup powdered sugar
- 1 tablespoon water, plus more
- Optional, natural food dye or some juice from frozen berries
Coconut flour sugar cookie FAQ
What brand of coconut flour should I use?
I prefer to do all of my baking with Bob’s Red Mill coconut flour. Use any brand of coconut flour you prefer. If you find the dough isn’t pliable enough just add more coconut flour.
Can I use almond flour instead?
This recipe was only tested exclusively with coconut flour. If you try using almond flour but start with ½ cup and slowing add more until you have a dough you can form into a ball.
Can I make egg-free coconut flour sugar cookies?
This recipe wasn’t tested with an egg-free version but you could try an egg replacer like Just Egg
How can I make these sugar cookies without sugar?
You can easily make this recipe sugar free by using erythritol instead of sugar. Use a sugar replacement that is measured cup for cup. You cannot use stevia as a sugar replacement in this recipe.
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Coconut Flour Sugar Cookies
5 Stars4 Stars3 Stars2 Stars1 Star
3.8 from 10 reviews
An easy coconut flour sugar cookie that is perfectly crispy and nut-free.
- Author: Carol Lovett
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: 18–20 cookies 1x
Ingredients
Cookie Ingredients
- 1 large egg
- 1/2 cup sugar
- 1/4 cup + 2 tbsp coconut oil, liquid
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup coconut flour
- 1/2 teaspoon baking powder
Icing Ingredients
- 1 cup powdered sugar
- 1 tablespoon water, plus more
- Optional, natural food dye or some juice from frozen berries
Instructions
- Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper.
- In a large mixing bowl, whisk together the egg, sugar, coconut oil, vanilla, and salt.
- Add in coconut flour and baking powder.
- Mix together until the ingredients form a ball. If you cannot form a ball, continue to slowly add more coconut flour. The dough will also become more firm once it has been refrigerated.
- Place the bowl with the dough in the fridge for 5 minutes. The dough can be left longer but you will have to work with it more to loosen it up before rolling.
- Remove the dough from the fridge and place on a large sheet of parchment paper.
- Using a rolling pin, roll the dough out to about ⅛-inch thickness or preferred thickness. Please note that if you make the cookies thicker they will require a longer baking time.
- If the dough begins to stick to the rolling pin sprinkle coconut flour on the dough and rolling pin.
- Use your cookie cutters to cut shapes into the dough. Using a butter knife, gently lift the cut out shape onto a cookie sheet with parchment paper. Once you have a tray full of cookies place in the oven and bake 6-8 minutes or until the edges are lightly brown.
- Re-roll any remaining dough as many times as you need.
- Allow cookies to cook on the baking sheet for 5 minutes before transferring to a wire rack to completely cool before decorating.
- Decorate the cooled cookies with the icing glaze or preferred icing (directions below).
- Store decorated or undecorated cookies in the freezer or in your fridge. Can be refrigerated for up to 7 days. Do not store at room temperature because the cookies will go soft and coconut flour baked goods tend to go bad faster than regular baked goods.
Icing Instructions:In a medium sized mixing bowl, add the powdered sugar and water and start whisking. Add tiny amounts of more water until the icing is thick but still spreadable.Divide the icing up and add food dye.Fill a piping bag with icing and start to decorate cooled cookies.The icing hardens within 10 minutes.
Notes
Recipe inspired by Whole Lifestyle Nutrition’s Coconut Flour Cut Out Cookies
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About Tiffany Pelkey
Tiffany is the founder of the wellness website Coconut Mama where she spent over a decade creating coconut-inspired recipes and tutorials. Tiffany lives in the Pacific Northwest with her family and works as a freelance writer, recipe creator, and photographer. She studies aromatherapy and herbalism and loves to cook plant-based meals. You can follow Tiffany on Instagram.
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Reader Interactions
25 Comments
Mahara
Yep, this is one of those *fall apart all over the place* recipes that needs waaaaaaaay more binding ingredients than it called for. Fortunately, my hopes were low enough to be okay to have coconut crumble yogurt instead of cookies for dessert.
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Hailey
Great! Thanks no problem at all soooo yummy!
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Carrie
I used coconut sugar in place since I had some. Had a little trouble with dough sticking to rolling pin. Sprinkling the coconut flower on the dough didn’t help much since it’s so much courser than regular flour. I just used top of a round glass to cut out circles since all my other cookie cutters are large Christmas ones. I prepped two pans with parchment paper, but only needed one. Only made 14 cookies. I baked for 7 minutes and they came out perfect. Tasted nothing like a regular sugar cookie. More like what you would expect a diet cookie to taste like. Not terrible, but not great. The coconut chocolate chip cookie recipe is much better in my opinion.
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theflowerspoint.com
delicious recipe
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Glenda
Do you have the nutrition info for this recipe? Thanks
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K Siglow
These need xanthan gum for a binder. I was wondering why it was omitted when I started baking these, but decided to trust the recipe and go with it… several wasted ingredients and high anxiety levels later, I tossed the dough.
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Glenda
How much xantham gum is needed? Maybe 1 tsp??
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See AlsoAlmond Flour Cookies
Marorie
I didn’t have much luck with the cookies staying together, though I followed the recipe to a tee, a little frustrating. Still tasted good at least! Also, I’m not sure what the correct baking time is, there are two different times given.
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Amanda
I agree. The batter completely fell apart. I tried following the recipe and when the dough fell apart the first time I put it in the fridge for longer but still no success. My daughter still thought they tasted great and so did my mother in law but I did not. I would not recommend.
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Lauren
I’ve tried this recipe twice and my rough just falls apart so therefore my cookies just fall apart too ?
Also you’ve given two different baking times. One you’ve said 6-8 minutes but further up you’ve said 16 minutes so which one is it?
Also would be great if you could post this in grams as well as I don’t have measuring cups and it’s hard to know how much ingredients to use
Thanksreply to comment
Bee
Worked well for me! The texture is a bit gritty, but I think that would be hard to avoid with coconut flour. I purposely chose a cookie cutter shape that I knew wouldn’t fall apart easily (a big fat snowman) and handled the dough very carefully. They came out beautifully!
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Alice
How many calories are in these cookies?
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Monique
This is seriously the worst recipe for sugar cookies. It took almost all the fun out of making with my kids because all the spider shapes we tried to make, the legs kept breaking off. Tried adding more of different ingredients to make the dough more firm and even put it in the fridge longer and nothing helped. Literally the worst recipe and especially if you have excited kids don’t use this. What a bummer.
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Angela D
This was an easy to make recipe and came out delicious! I followed the recipe exactly and had no issues whatsoever!
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Katie
This dough would not stay together at all for me. Was excited to try this and now I have all these wasted ingredients. Find a different one on Pinterest!
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Katy
How many calories are these?
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jessie chazin
i’m excited to try this recipe… but why are you calling it nut-free? Coconuts are nuts.
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Tammy
coconuts are NOT nuts!
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Margaret mandell
How do I substitute butter in place of coconut oil in this recipe?
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Tiffany - The Coconut Mama
You can use butter in place of coconut oil in almost any recipe. It’s always been a 1:1 replacement in all my baking.
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Amber
The batter was also too crumbly for me, so I increased the egg to 3 eggs, it worked well.
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Arianne
Looking forward to trying this recipe! Can coconut sugar be used instead of white sugar?
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Carol Lovett
Yes, that should work fine!
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David Northrop
Thank you so much for the recipe! I had to mix my flour (1 cup coconut flour, 1/4 cup tapioca flour and 1/4 cup Trim Healthy Mama Baking Blend).. I made a double batch and baked the cookies in Christmas cast iron molds. I put the dough too thick and the cookies came out like thick shortbread cookies. I may need to use parchment paper next time. The cookies stuck to the cast iron SLIGHTLY, but the cookies were crumbly, VERY tasty, but crumbly.
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Tracy
The dough crumbled after being putting in the fridge 🙁 very disappointing … especially since it was supposed to be something to do with my son.
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