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I love the holiday season! One of my favorite childhood memories is making Christmas cookies. I remember always making the dough from scratch, rolling out the dough and having fun picking out which cookie cutters to use. My mission this year was to make some cut-out coconut flour cookies for Christmas that I could use cookie cutters with.
Rolling the Dough for Cut-Out Coconut Flour Cookies Recipe
At first it was hard to make a coconut flour cookies recipe for dough that I could easily roll out with a rolling pin and one that tasted good, like real Christmas cookies! I initially made this recipe for coconut flour cookies with raw honey as a sweetener, but the cookies tasted kind of plain, so the next time I added in a mashed banana. As a result, I think this addition made the recipe perfect! It gives the cookies a little extra flavor and makes them extra tasty!
You will love how amazing these coconut flour cookies taste and how great they look! The recipe was simple to make and the dough was easy to roll and use the cookie cutters with. Coconut flour recipes tend to come out on the drier side and I was afraid these cookies would end up too delicate or crumble easily, but they don’t at all.
I experimented with baking one cookie with a top coating of organic olive oil and one without. The light top coating of oil really helped the cookie stay together and prevent dryness. So, make sure you don’t skip this step. They are delicious and look fantastic! I can’t wait to bring them to my family get-together in a few days. They are also such fun to decorate!
Decorating with Healthy Paleo Frosting
I typically decorate these cut-out coconut flour cookies with coconut butter. It makes perfect ‘white’ frosting. If you want to use different colored frosting for the cookies, you can use healthy foods to make just about any color! For the cookies in the picture above, I used spinach and spirulina to make the green frosting and beets to make the red frosting.
Cut-Out Coconut Flour Cookies Recipe
Ingredients
- 3/4 cup coconut flour
- 1/4 cup raw honey
- 2 and 3/4 tablespoons butter
- 5 tablespoons coconut oil measure when melted
- 1/2 banana (mashed)
- 2 eggs
- 1/4 teaspoon sea salt
Instructions
- Combine all ingredients into a large mixing bowl and stir well.
- Prepare an area to roll out the dough. I put down a sheet of parchment paper and sprinkled some coconut flour on top, so the dough won’t stick to it.
- Place the dough on the parchment paper and roll it out until it is about 1/4 inch thick. As you roll the dough, you may need to sprinkle a little more coconut flour on top of the dough so it does not get stuck to the rolling pin.
- Use your cookie cutters to cut the dough into desired shapes.
- Carefully put your cut out shapes on a baking sheet. (I covered my baking sheet with parchment paper)
- Before you put the coconut flour cookies in the oven, lightly coat the top of each cookie with oil (coconut oil or olive oil). This really helped the dough to stick together and prevented the cookies from breaking easily.
- Bake at 350 degrees for 10 to 14 minutes, depending on how thick they are. Watch them carefully and remove them when the edges begin to lightly brown.
Notes
Nutrition
How to Decorate Coconut Flour Cookies:
Click here to see my recipes for the healthiest frosting ever! Seriously! You can make it in all different colors.
Enjoy! Happy Holidays!
These coconut flour cookies are light a bite of sweet delight, I have to make a whole batch of these for my party this Sunday.
I tried these tonight but the dough was so sticky. Maybe name the brand of ingredients you use… how much banana (1/2 could be many sizes) I followed this exactly and they werent dough like at all. I could not roll it out and use cutters. I was so excited for these 🙁
I tried adding more flour but did not work.
They do come out a little sticky. They can be a little hard to shape, but adding a little flour here and there as needed should help when rolling it out and using cookie cutters. Maybe try using less banana. I used a medium sized banana. I will have to measure it by cup to give a more precise amount.
I am so impressed with this recipe. I am not a baker but have recently become addicted to decorating cookies. This is a great dough. I creamed together all the wet ingredients then added the flour and stirred it together. The dough came together beautifully, it was easy to roll out, cookies cut perfectly and I was able to tale the leftover dough and roll it out again – it made 16 cookies. This recipe is a keeper for me – thanks so much
So glad you like the recipe!
Thank you so much Lori – going to try these!
I have tried recipes with coconut flour, yet I always seem to get a flaky dough. Just followed your recipe to the exact measurement, and I could not even use a rolling pin because the whole dough breaks. Any ideas as to.why this can.happen?
Sorry to hear you’ve had difficulty with coconut flour recipes. Hmm..did you change anything in the recipe? Did you measure the coconut oil when it was liquid?
Agreed. I followed it exactly and these were pretty unworkable and unimpressive. Won’t be making again.
same here, they did not work sadly
Try putting it in the fridge for a while first! 🙂
Is there any substitute for the butter or can I just leave it out? I am wanting to bring a healthier dish to my family gatherings but also use my cookie cutters than have not been used in years…
I omitted the butter and these turned out nasty. I do not like the texture or taste…maybe I did it wrong idk.
I haven’t tried anything in place of the butter, but coconut oil may work.
Hi! I would like to make these, but I don’t know what to make of just mixing it all together at once by stirring! Why is not the traditional creaming, then egg, then dry ingredients…?
You could do that too. I’ve made them many times and I always just put all ingredients together and they come out great. Plus, making them is a little quicker lol 🙂
Hi! How are the texture of these cookies like? Soft cakey type or crunchy?
Thanks
They’re not really crunchy. I would say more like a soft cookie. But it is not cake like.
If I were to substitute something else for the coconut oil – what would you suggest? Vegetable oil? And how much of it?
Vegetable oil is really processed. I would use olive oil, sesame oil, or almond oil..just something not highly processed. The amount will be the same because it is still oil.
Just to say, I replaced the butter with avocado oil (I also substituted xylitol for the honey) and it worked fine. They didn’t cook through at first (just got scalded/ burnt underneath) so I stuck them in a Toast-R-Oven on broil for a short while till the topside cooked more and it worked great. Thanks for a very helpful recipe – definitely the best coconut flour recipe I’ve come across. I almost didn’t try it because I’ve found coconut flour so horribly disasterous in the past. But glad I gave it a chance! Even my carb-loving teen nephew gobbled them up – which is the best ever compliment 😉
So glad you liked it!
Can I use olive oil instead of coconut oil…..or more butter……
That substitution should definitely work!
But baking the olive oil may cause the formation of oxidized unsaturated fat…Not healthy.
I’m going to try these for my son but my hubby is autoimmune paleo so can’t eat eggs or butter. Can I omit these? would it still work? Thank you for sharing
Hmm..I’m not sure if it would hold together well without eggs, but it could probably still work well without butter. Let us know how it comes out if you give it a try.
Any substitutes you can suggest for the banana? I want to make these for a friend but she’s allergic to bananas.
You can make them without the banana. They still come out good, just a little more plain. Or add in extra honey or pure maple syrup.