Coconut Flour Christmas Cutouts. Coconut flour Christmas cutouts are super easy to make! They are made with just a few simple ingredients like egg, coconut oil, vanilla extract, salt, coconut flour, sugar, and baking powder. Coconut flour sugar cookies are healthier than your traditional Christmas sugar cookie cutout.
My coconut flour Christmas cutout cookies are:
-Easy to make
Is coconut flour healthy for you?
Yes! Coconut flour is a healthy for you flour alternative to all purpose baking flour. Coconut flour is also a great option for those with gluten intolerance and sensitivities.
- Naturally gluten free. Coconut flour is made from dried and ground up coconut flesh, making it a naturally gluten free flour.
- Rich in nutrients. It is a good source of healthy fats, fiber, iron, and some protein.
- Keeps blood sugars more stable. Because it is high in fiber, coconut flour can help to minimize the blood sugar spike.
Ingredients in coconut flour Christmas cutouts
You will need these 7 ingredients to make my coconut cutout cookies.
- Egg. I used just 1 large egg in this recipe. I have not tried making these with flax eggs yet, so if you try this out leave me a comment and let me know how they came out!
- Raw cane sugar. Or, you could use coconut sugar in place of raw cane sugar.
- Coconut oil. I use unrefined organic coconut oil that has been cold pressed.
- Vanilla extract. Make sure to buy pure vanilla extract and not artificially flavored vanilla extract.
- Sea salt. I use pink sea salt in all my baking and cooking.
- Coconut flour. Make sure to buy super fine coconut flour for this recipe.
- Baking powder. Look for aluminum free baking powder!
How to make Coconut Flour Christmas cutouts
In a mixing bowl, whisk together 1 large egg, ½ cup sugar, 6 tablespoons melted and cooled coconut oil, 2 teaspoons vanilla extract, and ¼ teaspoon salt until completely incorporated.
In another bowl, sift together ¾ cup coconut flour and ½ teaspoon baking powder. Stir the dry ingredients into the wet ingredients until they are fully incorporated.
Keep mixing until a ball of dough forms like this:
Allow your dough to rest for 5-10 minutes at room temperature to allow the coconut flour to soak up all of the moisture.
You can store this dough in the fridge, just let it warm up to room temperature before you roll out. If the dough is too cold, it will be very hard to roll.
How to roll your coconut flour cookie dough:
Form the ball of dough into a disk shape. Place the disk on a large piece of parchment paper.
Place another piece of parchment paper on top of the dough.
Use a rolling pin to roll the dough out to the thickness you want.
NOTE: thicker dough means they will take longer to bake, and thinner dough means they will bake very quickly and will probably be a bit crispier.
Gently peel off the top layer of the parchment paper.
Next, use your favorite cookie cutters to cut the dough.
It helps to peel off the extra dough on the outside of the cookie cutter before trying to transfer the cutout to your cookie sheet.
Make sure you are very gentle when transferring the dough to a cookie sheet. I used a spatula to transfer the cookies to the cookie sheet.
Arrange your cookies spaced evenly apart on a piece of parchment paper.
Bake them for approximately 8-10 minutes at 350 degrees Fahrenheit, or until the edges start to get golden brown.
Allow your cookies to cool on the cookie sheet for at least 5 minutes before transferring them to a wire rack to cool completely.
How to make marble cookie frosting
Marble cookie frosting is so easy to make and honestly is much quicker than frosting each cookie because with marble frosting, you dip them quickly!
I used to be super ambitious around the holidays and have these grand ideas of making gorgeous frosted Christmas cookies.. hours later and the counters are covered with frosting and still more to go.. not my idea of a relaxing time LOL!
To make the color in my marble, I used blue spirulina powder for blue and beet root powder for red.
All you have to do is mix blue spirulina with about 1-2 teaspoons of cold water.
Whisk the blue spirulina and then the beet root powder until there are no clumps left.
Use a dropper to transfer the blue spirulina and the beet root powder dye into your prepared frosting.
The frosting is just 1 cup of powdered sugar mixed with ½ teaspoon of vanilla extract and a splash of plant milk.
Use a toothpick to swirl the colors into the frosting. You might have to repeat this a few times as you dip the cookies to get the intensity of colors you want.
Dip each cookie in the frosting.
Transfer them to a cooling rack to dry completely.
And there you have it! Marble frosted coconut flour Christmas cutouts!
Can you freeze coconut flour Christmas cutouts
Yes! Place these in an airtight bag or container after baking and freeze them for up to a month. They are best frozen and then thawed out and frosted. But, I did freeze a batch with the frosting on and they thawed out just fine!
They are a great recipe to make ahead so that you don't have to worry about making too many Christmas cookies all on the same day!
Do coconut flour cutout cookies taste like coconut?
My coconut flour Christmas cutout cookies do have a subtle coconut flavor.
More coconut flour recipes:
Do you need to refrigerate coconut flour cookies?
No! You do not need to refrigerate the dough or the cookies after they are done baking. You do, however need a brief resting period after making the coconut sugar cookie dough. Simply leave the dough at room temperature in the bowl for 5-10 minutes. This resting period allows the coconut flour to soak up all the liquid and become a firm sugar cookie dough perfect for rolling.
Can you store coconut flour dough in the fridge?
Yes! You can totally make this coconut flour sugar cookie dough ahead to use later. Make sure to let your dough warm up to room temperature before you roll out. If the dough is too cold, it will be very hard to roll.
Can I use almond flour in place of coconut flour?
In some recipes you can definitely use almond flour as a replacement to coconut flour. The almond flour to coconut flour ratio is about 3:1 or 4:1. Coconut flour is used in much smaller quantities because it absorbs a TON of liquid. I have not tried making sugar cookies with almond flour yet, leave me a comment below if you substituted the almond flour for coconut flour!
Is parchment paper necessary to roll sugar cookies?
For sugar cookies made with regular flour, no. Usually you will just flour the counter and your rolling pin and you are good to go. However, this coconut flour cutout cookie dough is a little bit more fragile and stays together MUCH better when you place it between two sheets of parchment paper.
Is coconut flour gluten free?
Yes! Coconut flour is naturally gluten free. Just make sure to check the label for the gluten free certification. Some manufacturers process other foods that contain gluten and it can contaminate the same equipment used to make coconut flour. My gluten free cutout cookies are made with gluten free coconut flour, and 6 other gluten free ingredients. All the ingredients in these also happen to be dairy free too!
Looking for more? Try some of these cookies!
- Lemon Zucchini Cookies with Lemon Glaze
- No Bake Cookie Dough Bars
- Healthy Dairy Free Molasses Cookies
- Passion Fruit Macaroons
- 5 Ingredient Pink Meringue Cookies
- Matcha Macarons with Mango Buttercream
- Almond Flour Chocolate Chip Cookies
- Healthy Peanut Butter Cookies
If you make this recipe, please be sure to tag your photo #thehintofrosemary on Instagram and leave me a rating in the recipe card!
Coconut Flour Christmas Cutouts
- In a mixing bowl, mix together 1 large egg, ½ cup sugar, 6 tablespoons melted then cooled coconut oil, 2 teaspoons vanilla extract, and ¼ teaspoon salt. In another bowl, sift together ¾ cup coconut flour and ½ teaspoon salt. Add the dry ingredients to the wet ingredients and keep mixing until a ball of dough forms. Let the dough rest at room temperature 5-10 minutes. Meanwhile, preheat your oven to 350 degrees Fahrenheit.
- Form dough into a disk shape and place on a piece of parchment paper on the counter.
- Place another piece of parchment paper on top of the dough and roll it with a rolling pin to get the thickness you want.
- Cut your cookies using cutouts.
- Gently transfer them to a parchment paper lined cookie tray using a spatula.
- Bake for 8-10 minutes or until the edges are golden brown. Cooking time may vary depending on how thick you rolled the dough. Thicker dough- longer cooking time & chewier/tender cookies Thinner dough- less cooking time & crispier cookies Allow your cookies to cool and frost them as you like !