Gluten Free Sugar Cookies
These better for you, allergy friendly sugar cookies are made with simple, wholesome ingredients, and without refined sugar or flour.
Servings: 12 cookies
Ingredients
- 1/3 cup raw honey
- 1/4 cup butter softened
- 1 egg
- 1 tsp vanilla extract
- 1 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 tsp baking soda
- pinch salt
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, combine the wet ingredients for the crust (softened butter, honey, egg, and vanilla). Mix well, then stir in the dry ingredients (almond flour, coconut flour, baking soda, salt). Transfer to the refrigerator and chill for 20 – 30 minutes or until firm for best texture & baking results.
- Use a cookie dough or ice cream scoop to scoop out balls of cookie dough onto your baking sheet. Lay a piece of parchment paper over top of the cookies, and use the back of a small glass or measuring cup to flatten the cookies to about 1/4" thickness.
- Bake at 350ºF for 8 to 10 minutes or until the edges just begin to turn golden. They will look & feel soft, but will firm up as they cool. Transfer the cookies to a wire cooling rack, and allow to cool completely before serving. Enjoy!
Notes
- For funfetti cookies, roll the cookie dough balls in sprinkles before flattening and baking (step 3). I like these sprinkles for a cleaner option that is still tasty & fun!
- For a dairy-free option, you can substitute equal parts softened coconut oil for the butter.
- For cutout cookies, make sure your dough is nice and firm and chilled. Scoop it out onto a sheet of parchment paper and add another layer of parchment on top before rolling into a 1/4" thick sheet of dough. Keep your cookie cutters close together to get the most out of your dough. Feel free to re-roll any leftover dough until it's all used up! Bake as directed!