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 minutes- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 10-12 cookies 1x
- Category: dessert
- Method: baking
- Cuisine: american
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print Recipe
Pin RecipeDescription
These organic coconut flour cut out cookies are delicious, yet healthy.
Ingredients
- 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 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/
Would a coconut butter or palm shortening be an okay substitute for the butter/ghee?
Thanks for the recipe! I made this tonight but I had to adjust the recipe. After I added two TB of arrowroot starch, the dough still wasn’t rollable enough. But after letting it rest and continuing to add more starch, it was rollable. I think I may need to add more coconut flour next time. Also, the ones I rolled thinner turned out easier to peel off the tin foil and didn’t fall apart in our hands. I didn’t grease up the pan. I couldn’t see where it said to or not. Probably grease it next time.
Thanks for an amazing family approved coconut flour cookie recipe!
★★★★★