No, you didn’t wake up in the middle of December, it’s merely me jumping the gun with the holiday cookie baking. I hope you don’t mind. Also, if you grab some Halloween cookie cutters, you can make these into some wickedly awesome treats. Halloween’s a holiday, too, right?
Maybe I planned this all along! (I did not plan this at all :)).
In fact, I had no intention of posting about about these treats, I just needed to make some cookies. More specifically, my tea time breaks need cookies. Add to that, my recent coconut flour ventures. Do the math and the sum of these parts is an impromptu post about coconut flour cutout cookies!
These cookies are so simple to whip up, and so delicious to eat, I knew I had to share asap, regardless of the season.
Ready to bake a batch? Here you
Cut-out cookies are all about the dough. This one happens to be a cinch, especially compared to traditional cut-out cookie doughs. First and foremost, no mixer required. No creaming of any kind is needed because, with the absence of grains and gluten, this dough creates perfectly light and tender cookies with no more effort than a quick whisking and some simple stirring.
I have mentioned it before, but it’s worth bringing up again for this recipe in particular: coconut flour is very thirsty. When liquid ingredients and coconut flour combine, the initial result is not indicative of the final batter or dough because coconut flour will rapidly absorb more of the liquid in a matter of minutes (much faster than wheat or other grain flours). Hence, you’ll mix up this dough, let it sit for 5 minutes, and then add a bit of tapioca starch–just a tablespoon or more–to make the dough smooth, firm and pliable.
Wrap it up, let it hang out in the refrigerator for an hour, and you’re ready to roll!
And what an easy dough to roll! I (very lightly) dusted a cutting board with tapioca starch and rolled out the dough, just shy of 1/4-inch thick. Roll them too thin and they go from raw to burnt (with no in between).
Granted, a too-high oven temperature was part of my problem. But my mistakes equal your success, because I can now advise that 3/8-inch thickness + a low oven temperature (325F) equals perfect coconut flour cut-outs.
Note, too, that grain free doughs such as this can be rolled and re-rolled countless times without becoming tough (it’s the gluten in traditional cookies that seizes up and becomes tough). *Love*
I’ve also gone ahead and tested these with egg substitutes and I am happy to report that both chia and flax substitutes work beautifully! Note that, for the chia substitute, that I finely ground the chia seeds before making the chia egg. I am discovering that whole seed chia eggs work fine in breads and muffins, but grinding chia seeds works much better for delicate cookies such as these.
These have a delicate, yet distinctive, coconut flavor (yum) but you can go bold with the flavorings to change it up. I’ve added vanilla here, but consider citrus zests–lime is amazing!–almond extract, finely chopped cacao nibs, etc. to create just about any flavor profile you like. Using butter or ghee in place of the coconut oil will also give these a more traditional sugar cookie flavor.
Decorate these any which way you like–icings, sprinkles, drizzled chocolate, you name it. I’m choosing plain (for now). Enjoy!
- ½ cup coconut flour
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- ¼ cup virgin coconut oil, melted
- ½ cup honey, at room temperature
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1-2 tablespoons tapioca starch
- in a small bowl, whisk together the coconut flour, baking powder and salt.
- In a medium bowl, whisk together the egg, honey, coconut oil and vanilla extract until blended. Add the coconut flour mixture, stirring until completely combined; it will have the consistency of pancake batter. Let the stand for 5 minutes (the coconut flour will absorb more liquid while it sits). Stir in 1 tablespoon of tapioca starch, or more, to make dough smooth and pliable.
- Gather dough into a ball and securely wrap (plastic wrap, parchment or wax paper) and chill for 1 hour.
- Preheat oven to 325F. Line a large baking sheet with parchment paper.
- On a flat surface sprinkled with a very light dusting of tapioca starch, roll out dough to about ⅜-inch thickness with a tapioca-dusted rolling pin.
- Cut out shapes with a cookie cutter. Gather scraps and re-roll; cut out additional cookies until all of the dough is used. Place cookies on prepared sheet, spacing 1 inch apart..
- Bake in the preheated oven for 10 to 13 minutes until golden brown at edges (go by color, not firmness as they will still be slightly soft). Transfer sheet to a cooling rack and let cookies cool completely on sheets (they will firm up as they cool).
Keep Cookies the Same Size: Cut the cookies any size, but keep the all the same size for each batch you bake. If making small cut-outs start checking for doneness after 7 minutes; larger cookies will need an extra minute or so depending on size.
Coconut Oil Subs: An equal amount of melted ghee or unsalted butter can be used in place of the coconut oil. Other vegetable oils will not work in this recipe.