Coconut Flour Cut Out Cookies
With the holiday season in full swing, my girls keep asking me for cut out cookies. So this past weekend I set out to make some delicious, yet healthy, cut out cookies.
These cookies turned out so great! The dough will take you about 5 minutes to whip up and it is super easy to roll out!
For sprinkles or colored sugar, you can either make your own (see red sprinkles in this post) or check your local health food store for some organic sprinkles that are colored from vegetables and not dyes.
You could also frost these cookies if desired. I made a frosting out of Greek yogurt, cream cheese, raw honey and a little vanilla. Add some food coloring (made out of vegetables, not dye) and you will have a wonderful icing to decorate your cookies with.
I hope you all enjoy these cookies, we sure did!
Organic Coconut Flour Cut Out Cookies Recipe
Prep Time: 5 mins- Cook Time: 8 mins
- Total Time: 13 minutes
Yield: 10-12 cookies
Prep Time:
Yield:
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Pin RecipeIngredients
- 1/4 cup butter or ghee – you can buy ghee here
- 1/2 cup granulated sweetener of choice. I used dry granulated honey and it was great!
- 1 large egg
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp unrefined sea salt – You can buy it here
- 1/2 cup coconut flour – You can buy it here
- 1-2 tbsp tapioca flour/starch – You can buy it here
Instructions
- Preheat oven to 350ºF.
- In a medium mixing bowl add the butter or ghee, granulated sweetener, egg, baking powder vanilla extract and the unrefined sea salt and blend with a handheld blender for 2 minutes on medium speed.
- Add coconut flour and blend until combined.
- Allow the dough to sit for 5 minutes.
- After 5 minutes add 1 tbsp of tapioca flour and knead dough until firm. If it is sticky or not firm, add another tbsp of tapioca flour.
- Dust a surface with tapioca flour and roll out to desired thickness. I rolled mine out about 3/8″ thick.
- Use cookie cutters and cut desired shapes and place on cookie sheet and bake for 8 minutes.
- Allow the cookies to cool before frosting.
I have been looking for a healthy Christmas cookie. My daughter so loves to decorate and eat the cut-out cookies.
I tried this recipe…used a coconut blend flour mix. I was too moist to roll into a ball. Tried it as dropped cookies, and when in the oven, dough spread all over the pan. What did I do wrong???
OMG…..I mean THE BATTER was too moist….LOL~~~
@montanabby OMG, I am laughing so hard LOL, thanks for the laugh 🙂 A coconut flour “blend” would not work for this, you would most likely need to add more flour. Out of curiosity what is the coconut flour blended with? Coconut flour is very absorbent and there are a lot of liquid ingredients in this recipe, so you would either have to reduce some of the liquids or increase the amount of the blended flour you used.
The blend has white rice flour, tapioca flour, potato starch, organic coconut flour and sweet rice flour. It says on the package it “offers a unique ‘tangy’ sweet taste”…its BITTER…will be tossin’ it out, for sure!!
LOL I had to read that twice 😀
The ingredients say baking soda but the directions say baking powder which one is correct?
@kayleeh Baking powder. I will make the change, sorry about that.
I updated this recipe this year (2013) and they have a terrific texture and the dough is super easy to work with! I hope you all enjoy! 🙂
These look delicious and so easy! Adding these to the next batch to try with the kids. Thanks!
~Alicia
I’m hoping I can sub cornstarch for tapioca starch?
I bake these cookies last week before Christmas and they came out PERFECT! I loved them….the texture was great and the taste was great! I used maple sugar as my sweetner. I can’t wait to make them again. My kids and husband – four tough critics loved them.
Thank you for sharing this recipe. It is hard to find a good coconut flour recipe that doesn’t require a lot of eggs.
Oh I am so happy that you and your family liked them! Thanks so much for taking the time to comment 🙂
I just made these and the batter was way too wet to roll out, so I had to more than double the coconut flour! Eventually I got it to the consistency that worked to roll out and they turned out great. Not sure what I did wrong!!
Coconut flour is very tricky to work with. You did the right thing by adding more. My coconut flour is very dense and little is often needed.
Hi….They look great!!!!! Can I use honey….how much?
Just made these cookies and they are so good! They were fast and easy to make. My 4 year old loved them!
I didn’t have tapioca starch so I used arrowroot starch instead and they still came out perfect.
Thank you so much for the recipe 🙂
Could you please post your frosting recipe? It sounds great! Can’t wait to try cookie recipe. How do I make them crispy please? More butter? Thank you☺
Great idea Kate! I have a great recipe in mind…a butter cream!
I love this recipe. Thank you for sharing it!
You are welcome. Glad to hear that you are enjoying this recipe!
My daughter is allergic to eggs. Any ideas how to modify recipe without eggs?
I have not tested it without eggs, but you could try 1/4 cup chickpeas brine with 1/2 tsp cream of tartar (this is equivalent to 2 large eggs) whipped up with mixer until a hard peak meringue forms, or you could even try a flax egg or two…
After reading the comments I added 50% more Bob’s Red Mill coconut flour, and used arrowroot powder for the full amount of tapioca starch that the recipe called for. I rolled out the dough to 3/8″ thick and refrigerated it. Then I baked the cutout cookies for 12 minutes. The shapes came out perfectly – thanks for the recipe!
★★★★★
I am looking for a cookie dough recipe to use as a tart or pie crust. Do you think this will do?
I’m not sure as I’ve never tested that. I do however have a gluten-free pie crust recipe here if you’d like to try it: https://wholelifestylenutrition.com/recipes/grain-free-gluten-free-pie-crust-holistic-recipe/