Coconut Flour Cookies!
Coconut flour cookies are delicious sugar cookies with slightly crispy edges and soft, chewy centers. Roll them out into your favorite shapes and decorate for the holidays or just everyday treats. Amazing cut-out cookies that are grain-free, gluten-free, and nut-free! Yum!
Ingredients
- 1/4 cup butter (substitute oil)
- 1/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup coconut flour
- 1 Tablespoon tapioca starch/flour
- 1 teaspoon baking powder
Instructions
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Gather and measure the ingredients.
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Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
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In a small bowl, whisk together the dry ingredients (except for sugar), coconut flour, tapioca starch, baking powder, and sea salt. Set aside.
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Using an electric mixer, cream together the butter and sugar.
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To the electric mixer add the egg and vanilla. Mix to combine.
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Next, add the dry ingredients to the electric mixer mixing until just combined and forms a dough. (See photos below). Tip: If the dough is too crumbly, add a bit of maple syrup.
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Place the dough between two pieces of parchment paper, on a flat surface and roll out the dough and use cookie cutters to create shapes. You should end up with a baking pan of cookies. The number of cookies will depend upon the size of your cookie cutters
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Bake the cookies for approximately 8 minutes until the edges and bottoms are slightly golden. Check the cookies starting at 5 minutes to ensure they don't burn.
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Let cookies cool completely before icing and decorating.
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Store in an airtight container in the refrigerator for up to 5 days. These cookies can be frozen. They can be made ahead for decorating later.
Recipe Notes
Recipe Tips:
- Start with room temperature ingredients.
- If the cookie dough is too crumbly, add a bit of maple syrup.
- Whisk the dry ingredients together to get out any lumps. Coconut flour tends to clump and have lumps.
- Do not substitute any other flour for the coconut flour.
- Let the cookies completely cool before decorating.
- Store in an airtight container in the refrigerator for up to 5 days.