Gluten-free Coconut Sugar Cookies are naturally sweetened with coconut sugar and made with almond flour for a soft chewy texture. They’re perfect for cutting into shapes, decorating, sprinkling with coconut, filling with jam or frosting, or enjoying as-is.
Coconut sugar cookies with coconut flakes toast nicely in the oven.
These cookies are nice for Christmas, Valentine's, or any special occasion. I didn't make them too sweet, so they're a great snack anytime!
Why this recipe works
I like that the coconut sugar in these cookies makes them a more healthful choice than most other sweets. Because you can cut them into any shape, they are very adaptable for various events.
Gather Your Ingredients
- Cathy's Gluten Free All-Purpose Flour Blend - Save money by making a batch yourself and you'll have lots left over for other gluten free baking. If you don't want to do that, Better Batter Original Blend is probably the closest available product. I can't guarantee results with other flours, because each one is so different.
- Almond Flour - also known as almond meal
- Coconut Milk - Use full-fat coconut milk from a can OR heavy whipping cream
Substitutions
This recipe uses coconut milk from a can(not the kind that comes in a carton) to enhance the coconut flavor, but heavy whipping cream works well, too.
Step-by-Step Instructions
It's really easy to make these cookies with a food processor! If you don't have one, don't despair! You can still mix them by hand.
1. Blend
flour, sugar, baking powder, and salt until thoroughly combined. Then pulse in the butter until it is evenly distributed in small pieces.
2. Whisk
egg into either full-fat coconut milk from a can or heavy whipping cream. The idea is to get the two thoroughly incorporated before adding to the dry mixture.
3. Mix
As you run the food processor on low speed, pour in the egg-coconut milk/cream mixture. Stop as soon as it comes away from the sides like this. Allow to sit for 30 minutes.
4. Roll and Cut
Sprinkle lots of rice flour onto your counter and rolling pin to keep the dough from sticking. Roll it out to about ⅛-inch thick and cut into shapes. Transfer to a parchment-lined baking sheet.
5. Bake
the cookies until they start to brown around the edges. Remove them from the oven and allow them to cool for 10 minutes on a wire rack.
Recipe Notes
I was inspired to make these cookies while I was revamping my old tea biscuit recipe. The old recipe was not as soft and fluffy as the revised one. I thought that if they were rolled thin, there was potential for a good cookie recipe!
This recipe has had many revisions along the way. I streamlined the baking process by using my all-purpose gluten-free flour blend. Then, because I like to keep sugar content low, I had to slightly increase the coconut sugar with each batch until the family was satisfied that there was enough!
Expert Tips
Letting gluten-free dough rest for 30 minutes allows moisture to be absorbed for better results in the end. Don't leave it longer than that, though. You don't want it to dry out.
Serving Tips
I like to enjoy these cookies as a snack with a cup of coffee or tea. It's fun to serve healthy cookies with coconut sugar to the grandchildren and watch them enjoy them!
Storage Tips
Store the cookies sealed in an airtight container at room temperature for two or three days. Beyond that, I recommend freezing.
Freezer Instructions
Freeze the cookies that won't be eaten in a day or two in an airtight container. They thaw quickly and seem just as fresh as when you put them in.
How to Prep Ahead
You can prepare ahead of time to make these coconut cut-out cookies by mixing up a batch of Cathy's Gluten-Free All-Purpose Flour Blend. You'll also be able to use it in lots of other gluten-free treats.
Crispy Coconut Cookies
For crispy little cookies, roll this dough extra thin and make sure to bake them well. Watch them closely, because thinner cookies bake faster!
Recipe FAQ's
Yes, you sure can! Coconut sugar will give your cookies a darker color and change the flavor in a good way. I would say that coconut sugar gives baked goods a slightly caramel flavor.
Coconut sugar is made from the sap of coconut trees, which is evaporated during processing. It tends to have a somewhat higher nutritional content and lower glycemic index than cane sugar.
Pair the cookies up with jam or icing between them.
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Recipe
Coconut Sugar Cookies
Equipment
- 1 food processor optional
- 2 Baking sheets
- 1 Rolling Pin
- Measuring cups and spoons
- cookie cutters
Ingredients
- 1½ cup Cathy's Gluten Free All Purpose Flour Blend
- 1 cup almond flour
- ¾ cup coconut sugar
- 2 teaspoons gluten free baking powder
- ½ teaspoon fine sea salt
- ¼ cup cold butter chopped into a few chunks
- 1 large egg
- ½ cup full-fat coconut milk OR heavy whipping cream
- shredded coconut optional, for garnish
Instructions
- Blend the flour, sugar, baking powder, and salt together in a food processor.
- Pulse in the butter just until it's evenly distributed throughout.
- In a separate container, whisk together the egg and coconut milk or cream.
- With the food processor running on low speed, pour in the liquid mixture and stop the machine as soon as the dough forms a ball.
- Let the dough sit for 30 minutes.
- Preheat oven to 350℉ (177℃). Line baking sheets with parchment paper.
- On a floured surface with a floured rolling pin (I use plain white rice flour.), roll out the dough to about ⅛-inch thick. Cut into desired shapes and transfer to prepared baking sheet.
- Optionally, sprinkle some coconut on top of each cookie.
- Bake the cookies for about 13 minutes or until they begin to turn brown around the edges.
- Cool on a wire rack. If you like, spread some jam or frosting on one cookie and top it with another for a cookie sandwich!
Notes
- If you have a convection oven, bake the cookies for the same length of time at 325 degrees F. (163 C)
- If you don't have a food processor, whisk the dry ingredients together, cut in the butter, and stir in the wet ingredients by hand.
Cathy Brak says
I have made several batches of these cookies, and they turn out great!