So this recipe has been a long time coming. I didn’t get around to it over the holidays and decided Valentine’s Day would be a good time to figure it out. I made these cookies with what I like to call the “superior” of gluten free flours, coconut flour. Full of fiber and packed with nutrition, you won’t feel bad sharing these with your children. This is a good recipe to have because nut allergies are quite common, especially among school age children. And most of my recipes have both almond and coconut flours, which I think are great, but I haven’t been able to bring many treats to my son’s preschool because it is a nut free school.
As you can see in the photos, these cookies hold their shape exactly as they are cut out. Feel free to decorate with gluten free sprinkles, dip in chocolate, or top with your favorite frosting. Of course the only “sugar” in these cookies is in the decoration.
Gluten Free Cut-Out “Sugar” Cookies
- 1 stick of butter, melted
- 1 cup honey
- 2 eggs
- 1 cup coconut flour, packed
- 1 teaspoon baking soda
- Preheat oven to 325.
- Combine all ingredients well.
- Flatten into a disk and wrap in plastic wrap.
- Chill dough, at least 1 hr.
- Roll out, use cutters and place on baking sheet lined with parchment or silpat.
- Bake for 8-10 minutes until slightly dark around edges.
- Remove from oven and let cool down for at least 5 minutes on tray before moving to a cooling rack. They will be delicate at first, but firm up once cooled.
- Decorate and eat, or store in an air tight container.
*yields 48 cookies, if you don’t need that many, simply make a 1/2 recipe.