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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
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:
- Line cookie sheets with parchment paper.
- In a large mixing bowl, cream the coconut oil and sugars until smooth.
- Add the egg and vanilla; stir until combined.
- In a separate mixing bowl, sift together the flour, baking soda, cornstarch, and salt.
- Slowly add the flour mixture to the sugar mixture, stirring until combined.
- Using a cookie press, press out the cookies on a cookie sheet.
- Place the cookies 2 to 3 inches apart on the prepared cookie sheets.
- Sprinkle with colored sugar/ sprinkles then cover and chill in the refrigerator for 2 hours.
- Heat the oven to 350 degrees.
- Remove the cookie dough from the refrigerator and bake 7-9 minutes or until golden brown.
- Allow the cookies to cool for about 5 minutes on the cookie sheets before moving them to cooling racks to finish cooling.
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.
What’s your favorite cookie recipe?
Have a great day!
Brandi
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Coconut oil sugar cookies that are crispy on the outside and chewy in the middle with a subtle hint of coconut flavor.
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
- Line cookie sheets with parchment paper.
- In a large mixing bowl, cream the coconut oil and sugars until smooth.
- Add the egg and vanilla; stir until combined.
- In a separate mixing bowl, sift together the flour, baking soda, cornstarch, and salt.
- Slowly add the flour mixture to the sugar mixture, stirring until combined.
- Using a cookie press, press out the cookies on a cookie sheet.
- Place the cookies 2 to 3 inches apart on the prepared cookie sheets.
- Sprinkle with colored sugar/ sprinkles then cover and chill in the refrigerator for 2 hours.
- Heat the oven to 350 degrees.
- Remove the cookie dough from the refrigerator and bake 7-9 minutes or until golden brown.
- 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.
Looking for more desserts? Check out my Recipes: Desserts board on Pinterest.
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