Coconut Flour Sugar Cookies Recipes

COCONUT FLOUR COOKIES

Steps:

• Blend together coconut oil and coconut sugar using an electric mixer or a fork in a mixing bowl until fluffy. Add eggs and vanilla extract; mix thoroughly. Combine coconut flour and salt in a separate bowl; pour into the mixture and blend well. Fold in pecans.
• Form dough into a ball and wrap in waxed paper or plastic wrap. Refrigerate for at least 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Roll dough into small balls, 1 to 1 1/2-inches wide. Place balls a few inches apart on a baking sheet. Sprinkle a tiny bit of coconut sugar on top of each cookie and flatten using the bottom of a glass to 1/4-inch thickness.
• Bake in the preheated oven until edges start to brown slightly, about 8 minutes.

COCONUT FLOUR SUGAR COOKIES

Steps:

• 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.

COCONUT FLOUR SUGAR COOKIE RECIPE

Steps:

• In a large bowl, combine together the coconut flour, almond flour and baking soda.
• In a separate bowl, whisk the honey, butter, egg, water and vanilla together.
• Add the wet ingredients to the dry ingredients and mix well till it forms a soft dough. Cover the dough in plastic wrap and chill in the fridge for at least half an hour.
• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• Roll the dough out between two large sheets of parchment paper until it's about ¼ inch thick.
• Shape cookies using a cookie cutter and place on the prepared baking sheet.
• Bake for 10 minutes or until just beginning to turn light brown.
• Allow the cookies to rest on the baking sheet for 5 minutes, before carefully transferring to a cooling rack to cool completely. Decorate and enjoy!

COCONUT SUGAR COOKIES

Steps:

• Whisk the vanilla and egg in a small bowl and set aside.
• In a large bowl with a hand-held mixer, cream the butter until fluffy. Scrape down the sides of the bowl with a rubber spatula, add the coconut sugar and continue beating until light, 2 to 3 minutes. Scrape the sides of the bowl again if needed, then add the egg mixture, beating for about 1 minute. Sift the flour with the salt in a small bowl. Reduce the mixer speed to low, then add the flour mixture, mixing just until blended.
• Turn the dough out of the bowl. Divide the dough in half and place each half between 2 pieces of lightly floured parchment or waxed paper. Use a rolling pin to flatten the dough into a disk about 1/4 inch thick. Slide the dough/parchment sheet onto a flat baking sheet or on the back of a rimmed baking sheet. Refrigerate until firm, about 2 hours and up to overnight.
• Position oven racks in the top and bottom thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment (or use nonstick baking sheets).
• Place 1 disk of the cookie dough on a clean work surface and peel off the top sheet of paper. Cut the cookies with a 1 1/2-inch round or decorative-shaped cookie cutter directly on the parchment. Use a spatula to transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart. Repeat with the other sheet of dough. Any excess dough can be re-rolled, refrigerated and cut.
• Bake until the edges of the cookies are light golden, about 15 minutes. Transfer the cookies to a rack to cool.