Coconut Sugar Cookies

golden round cutout cookies sprinkled with coconut arranged on white plate.

These deliciously golden cutout cookies are naturally sweetened with coconut sugar and made with almond flour. They’re perfect for decorating or enjoying as-is.

Course Cookies, Dessert, Snack

Cuisine American, Canadian

Diet Gluten Free

Keyword almond flour, coconut sugar, gluten free cookies

Prep Time 17

Cook Time 13

Resting Time 30

Total Time 1

Servings cookies

Calories 66kcal

Author Cathy

Equipment

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

US Customary - Metric

Instructions

Blend the flours, 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.

Nutrition