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Coconut Sugar Cookies


Coconut Sugar Cookies


  1. Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper.

  2. In a large mixing bowl, whisk together the egg, sugar, coconut oil, vanilla, and salt.

  3. Add in coconut flour and baking powder.

  4. Mix together until the ingredients form a ball. If you cannot form a ball, continue to slowly add more coconut flour. The dough will also become firmer once it has been refrigerated.

  5. Place the bowl with the dough in the fridge for 5 minutes. The dough can be left longer but you will have to work with it more to loosen it up before rolling.

  6. Remove the dough from the fridge and place on a large sheet of parchment paper.

  7. Using a rolling pin, roll the dough out to about ⅛-inch thickness or preferred thickness. Please note that if you make the cookies thicker, they will require a longer baking time.

  8. If the dough begins to stick to the rolling pin sprinkle coconut flour on the dough and rolling pin.

  9. Use your cookie cutters to cut shapes into the dough. Using a butter knife, gently lift the cut-out shape onto a cookie sheet with parchment paper. Once you have a tray full of cookies place in the oven and bake 6-8 minutes or until the edges are lightly brown.

  10. Re-roll any remaining dough as many times as you need.

  11. Allow cookies to cook on the baking sheet for 5 minutes before transferring to a wire rack to completely cool before decorating.

  12. Decorate the cooled cookies with the icing glaze or preferred icing (directions below).

  13. Store decorated or undecorated cookies in the freezer or in your fridge. Can be refrigerated for up to 7 days. Do not store at room temperature because the cookies will go soft and coconut flour baked goods tend to go bad faster than regular baked goods.

Icing Instructions: In a medium sized mixing bowl, add the powdered sugar and water and start whisking. Add tiny amounts of more water until the icing is thick but still spreadable. Divide the icing up and add food dye. Fill a piping bag with icing and start to decorate cooled cookies. The icing hardens within 10 minutes.

How to make


Cooking Ingredients

1 large egg

½ cup coconut sugar

¼ cup + 2 tbsp coconut oil, liquid

1 teaspoon vanilla extract

¼ teaspoon salt

¾ cup coconut flour

½ teaspoon baking powder

Icing Ingredients

1 cup powdered sugar

1 tablespoon water, plus more

Optional, natural food dye or some juice from frozen berries

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