These coconut flour Christmas cookies are a delicious and healthy way to have fun with your kids! Lower in sugar, nut-free, and gluten-free.

Coconut Flour Cut-Out Christmas Cookies (Nut-Free) 2

It seems just yesterday I created this cookie recipe for my oldest, Jade.

She had a plethora of allergies growing up and was always itching. I was forever trying to create gluten-free, nut-free, egg-free, dairy-free, AND low sugar recipes that suited her.

She has since grown out of a lot of her sensitivities, though she still has her down times, particularly when she eats too much sugar.

These cookies are a great allergy-friendly alternative for kids who are in a similar boat, and they actually taste great!

This recipe has taken me a dozen tries, with various amounts of coconut flour. I think the method I've outlined below is a solid one though!

The recipe is great if you or your children have allergies to gluten, grains, or nuts.

Recipe notes

Coconut flours vary in absorbancy, which accounts for the range given in the recipe. I typically use Bob's Red Mill coconut flour.

I've only added a small amount of sugar to the cookie, as it will typically be topped with some type of sweet glaze and copious amounts of sprinkles.

I typically use mini cookie cutters, which work well with this recipe, so I get about 20 small cookies, give or take.

Coconut flour cut-out cookies for Christmas

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4.78 from 9 votes

Coconut Flour Christmas Cookies

These coconut flour Christmas cookies are a delicious and healthy way to have fun with your kids! Lower in sugar, nut-free, and gluten-free.

Prep Time20

Cook Time10

Total Time30

Servings: 20 small cookies

Author: Lauren Goslin

Ingredients

▢ 7-8 Tablespoons coconut flour
▢ 1 Tablespoon arrowroot
▢ ½ teaspoon baking powder
▢ ⅛ teaspoon sea salt
▢ ¼ cup butter or coconut oil softened, not melted
▢ 2-4 Tablespoons natural granulated sugar see Recipe Notes above
▢ 1 egg
▢ 1 teaspoon vanilla

Instructions

Start with room temperature ingredients.
Preheat the oven to 350 degrees.
Mix the dry ingredients (flour, tapioca, baking powder, salt), beginning with seven tablespoons of coconut flour.
Mix the wet ingredients in a separate bowl (butter, sugar, egg, vanilla).
Combine the wet ingredients with the dry/flour mixture.
If your dough is still sticky to the touch, knead in more coconut flour, a tiny bit at a time, until the dough is moist, but not sticky.
Place your ball of dough onto a piece of parchment paper.
Top with a piece of wax paper and roll out to about 1/4 inch in thickness.
Use cookie cutters to make your desired shapes.
Transfer the cookies to a clean piece of parchment paper and bake 8-10 minutes until golden.
Ball up remaining scrap dough and repeat process until dough is gone.
Cool cookies and frost!

Notes

Nutrition facts are based on using six tablespoons of coconut flour and two tablespoons of sugar.

WW points (new system): 1

Nutrition

Calories: 40kcalCarbohydrates: 2.1gProtein: 0.7gFat: 3.3gFiber: 0.9gSugar: 0.8g

As you can see, the dough isn't like working with a gluten-based variety, but once baked, the cookies hold together very well!

My daughters had fun frosting and eating them.

(This is an older picture of my girls at ages six and four, as this post was originally published in 2015.)

While I attempted to create a healthier frosting, in the end, I didn't like it well enough to post, so we just buzzed some xylitol in a coffee grinder, stirred in a bit of vanilla and rice milk, and it worked great!