Coconut Sugar Cookies

December 12, 2018

Makes: 2 to 4 dozen (depending on size of cutter)
Prep time: 20 min
Cook time: 8 min


  • 1 1/2 cups tapioca flour
  • 1 1/2 cups coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon xanthan gum
  • 1/4 teaspoon fine Himalayan salt
  • 1 stick (4 ounces) butter, at room temperature
  • 4 ounces solid coconut oil
  • 1 cup coconut sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
In This Recipe


  1. Preheat oven to 350°F. In a large bowl, whisk to combine tapioca and coconut flours, baking powder, xanthan gum and Himalayan salt. In a large bowl of an electric mixer fitted with the paddle attachment, cream together butter, coconut oil and coconut sugar until very light and fluffy, about 2 minutes. Beat in egg and vanilla until combined, then flour mixture.
  2. Divide dough into two portions. Between two pieces of parchment, roll one dough portion to the thickness of 1/4-inch. Use cookie cutters to cut cookies into shapes and transfer to parchment-lined baking sheets. Repeat with remaining dough and any scraps.
  3. Bake cookies until lightly golden around edges, rotating pans halfway through, 6 to 8 minutes. Transfer cookies to a wire rack to cool completely.

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