Gluten Free Cut-Out “Sugar” Cookies

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
  1. Preheat oven to 325.
  2. Combine all ingredients well.
  3. Flatten into a disk and wrap in plastic wrap.
  4. Chill dough, at least 1 hr.
  5. Roll out, use cutters and place on baking sheet lined with parchment or silpat.
  6. Bake for 8-10 minutes until slightly dark around edges.
  7. 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.
  8. 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.

16 thoughts on “Gluten Free Cut-Out “Sugar” Cookies”

  • I am excited to try these! I have cookie cutters that I have not been able to use, since making gluten-free sugar cookies was not within my price range with the other recipes that I had found. And these are all coconut flour!

  • Hi! I’m English, can you tell what weight a “stick” of butter is please? Hope I can find coconut flour and coconut oil. By the way, is almond flour the same as ground almonds? Can’t wait to try out the cookies and the cupcakes. Thanks for the recipes!

    • Hi Irena,
      I found this website that converts measurements to weight here . The almond flour I use is blanched almond flour, which differs from just ground almonds because the skins are removed and it creates a lighter texture and color of course. I am not sure what the availability of blanched almond flour is where you live, your best bet is to purchase it online. If you check on my page, click on the tab INGREDIENTS and there I list where I purchase my ingredients. Thanks for checking out my site:)

  • If the dough is sticky do you just keep it in the fridge longer? I made the dough and attempted to cut out cookies, but they just stuck to the parchment paper I was rolling them out on. any ideas?

    • Chill the dough longer, it should peel right off of parchment paper if cold. Sorry I just saw this, hope they turned out!

  • Your cookies look amazing! I’m baking this recipe today and it’s my first time using coconut flour. I let it chill in the fridge for at least 2 hours. When I rolled it out, it stuck terribly to the rolling pin. I sprinkled a little coconut flour on top (like you would if you were using wheat flour) and that helped a little. If I would put any pressure on the dough however it would break apart. Is coconut flour just more delicate to work with or did I do something wrong? Thanks!


  • Just made up a batch and the “dough” is not like typical dough when you think of dough, more liquefied. Will this firm up? Planning to keep in the fridge overnight.

    • Hi Maureen!

      This is what my dough was like when I first made it. I added another Tbsp of coconut flour and it was perfect, however the dough was a bit more crumbly when I was rolling it out. But the taste was amazing in the end!!

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