If you’ve been looking for a grain-free sugar cookie cutout recipe, you have got to try these!
Recipe: Coconut Sugar Cookie Cutouts
1/2 cup butter, softened (you could sub coconut oil if needed, but they may be a bit more “greasy”)
3/4 cup coconut sugar
1 TBSP pure vanilla extract
3 cups almond flour
2 tsp gluten-free, aluminum-free baking powder
1/2 tsp salt
1/4 cup tapioca flour or arrowroot starch for when you’re working with the dough
Beat together the butter, sugar, eggs and vanilla in a small bowl. In a large bowl, mix together the dry ingredients, except for the tapioca/arrowroot starch. Stir in the wet ingredients, cover with plastic wrap and refrigerate for a couple hours to chill. After a few hours, take dough out and sprinkle a cutting board with a bit of tapioca/arrowroot, and roll out the dough to about a 1/4″ thickness. Sprinkle with a bit more starch and use desired cookie cutters for cut outs. Place onto baking sheet lined with parchment paper. Bake at 350 for about 8-9 minutes. Decorate with frosting, if desired.
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Yum! I bet a little coconut butter mixed with honey would make a nice frosting for these too! 🙂
What could be substituted for the almond flour? Could you use coconut flour and increase eggs?
I wouldn’t recommend subbing coconut flour if you want to get the same finished result, although you could try it. I know some people can’t tolerate almonds–sorry. =( I don’t use coconut flour much because I just don’t care for the taste/texture of it.
Mcal, if you’re looking for a coconut based recipe Paleo parent’s have a really good one http://paleoparents.com/2011/not-sugar-cookies-for-the-nut-free-school-dilemma/