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March 23, 2018 by Brandi

Gluten Free Coconut Oil Sugar Cookies

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These gluten free coconut oil sugar cookies are amazing. Soft and chewy on the inside and crispy on the outside. They are perfect for adding colored sugar or sprinkles to.
This post, Gluten Free Coconut Oil Sugar Cookies, may contain affiliate links. This means if you make a purchase through one of these links, Penguins in Pink will receive a commission at no additional cost to you. Penguins in Pink is an Amazon Associate site.

I made these Gluten Free Coconut Oil Sugar Cookies specifically for a play date Cakey had with a group of toddlers from church a few years ago. One of the little girls has a dairy allergy. They were a hit!

We loved them so much they quickly became our favorite sugar cookie recipe. The coconut oil adds a subtle hint of coconut flavor. The cookies were crispy on the outside and chewy in the middle. Just the way I like them!

I always add my colored sugar or sprinkles to the cookies before I bake them. By adding the colored sugar or sprinkles to the cookies before baking ensures the sprinkles actually stay on!

Gluten Free Coconut Oil Sugar Cookies
These gluten free coconut oil sugar cookies are amazing. Soft and chewy on the inside and crispy on the outside. They are perfect for adding colored sugar or sprinkles to.
Ingredients:
  • 1/2 cup coconut oil
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups gluten free all purpose flour *See notes below
  • 1 tsp xanthan gum *See notes below
  • Colored Sugar/sprinkles (for rolling the cookies in)
Directions:
  1. Line cookie sheets with parchment paper.
  2. In a large mixing bowl, cream the coconut oil and sugars until smooth.
  3. Add the egg and vanilla; stir until combined.
  4. In a separate mixing bowl, sift together the flour, baking soda, cornstarch, and salt.
  5. Slowly add the flour mixture to the sugar mixture, stirring until combined.
  6. Using a cookie press, press out the cookies on a cookie sheet.
  7. Place the cookies 2 to 3 inches apart on the prepared cookie sheets.
  8. Sprinkle with colored sugar/ sprinkles then cover and chill in the refrigerator for 2 hours.
  9. Heat the oven to 350 degrees.
  10. Remove the cookie dough from the refrigerator and bake 7-9 minutes or until golden brown.
  11. Allow the cookies to cool for about 5 minutes on the cookie sheets before moving them to cooling racks to finish cooling.
These gluten free coconut oil sugar cookies are amazing. Soft and chewy on the inside and crispy on the outside. They are perfect for adding colored sugar or sprinkles to.

Enjoy!

Makes 2 dozen cookies.

NOTES:
  • I use Better Batter’s gluten free flour for all my baking and it already contains xanthan gum. If your flour does not, and most don’t, you’ll need to add 1 tsp of xanthan gum to the ingredients.

This dough does freeze well. I often double the recipe and freeze half of it.

These cookies are not only delicious they are fun to make. And perfect for kids to help with!

Kids can:
  • Mixing the dough.
  • Press out the cookies.
  • Sprinkle the cookies with the sugar sprinkles.

What’s your favorite cookie recipe?

Have a great day!

Brandi

This post may or may not contain referral links.  Please read my disclosure policy here.

Print this recipe

Gluten Free Coconut Oil Sugar Cookies

Coconut oil sugar cookies that are crispy on the outside and chewy in the middle with a subtle hint of coconut flavor.
Category From My Kitchen

Tags

Dairy Free,
Desserts,
Freezer Friendly,
Gluten Free,
Kids,
Vegan Friendly
Brandi
March 23, 2018
by Brandi
Persons
24
Serving Size
1
© 2023 This recipe originally appeared on www.penguinsinpink.com
These gluten free coconut oil sugar cookies are amazing. Soft and chewy on the inside and crispy on the outside. They are perfect for adding colored sugar or sprinkles to.

Ingredients

  • 1/2 cup coconut oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups gluten free all purpose flour *See notes below
  • 1 tsp xanthan gum *See notes below
  • Colored Sugar/sprinkles (for rolling the cookies in)

Instructions

  1. Line cookie sheets with parchment paper.
  2. In a large mixing bowl, cream the coconut oil and sugars until smooth.
  3. Add the egg and vanilla; stir until combined.
  4. In a separate mixing bowl, sift together the flour, baking soda, cornstarch, and salt.
  5. Slowly add the flour mixture to the sugar mixture, stirring until combined.
  6. Using a cookie press, press out the cookies on a cookie sheet.
  7. Place the cookies 2 to 3 inches apart on the prepared cookie sheets.
  8. Sprinkle with colored sugar/ sprinkles then cover and chill in the refrigerator for 2 hours.
  9. Heat the oven to 350 degrees.
  10. Remove the cookie dough from the refrigerator and bake 7-9 minutes or until golden brown.
  11. Allow the cookies to cool for about 5 minutes on the cookie sheets before moving them to cooling racks to finish cooling.

Notes

I use Better Batter’s gluten free flour for all my baking and it already contains xanthan gum. If your flour does not, and most don’t, you’ll need to add 1 tsp of xanthan gum to the ingredients.

http://penguinsinpink.com/gluten-free-coconut-oil-sugar-cookies/

Looking for more desserts? Check out my Recipes: Desserts board on Pinterest.

These gluten free coconut oil sugar cookies are amazing. Soft and chewy on the inside and crispy on the outside. They are perfect for adding colored sugar or sprinkles to.
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