Did someone say sugar cookies? I love sugar cookies. I have also been inspired to do some grain free baking lately, so a grain free sugar free cookie just seemed to make sense. I have already tried doing some grain free baking with my Grain Free Blondies and my Grain Free Blueberry Tart. I hadn’t really used any coconut flour though. So today at Whole Foods, I bought some. I was so excited to use it that I baked these sugar cookies this afternoon.
I knew they were good as soon as I saw my daughter lick the beater clean. If you are new to baking with coconut flour, there are some things you need to know. Coconut flour absorbs a lot of moisture so it’s good to add an egg for every 1/4 cup coconut flour. I used flax egg replacements in this recipe. I was a little worried because I have heard that if you use more than 2 flax eggs, it messes up the recipe, but I used 3 and this came out great.
Grain Free Sugar Cookies
- 1 cup almond flour
- 1/2 cup coconut flour
- 3 eggs (I used flax egg replacements)
- 1/2 cup coconut sugar
- 1/2 cup coconut oil
- 1 tsp baking powder
- 2 tsp vanilla bean or extract
- 1/2 tsp salt
- 1/4 cup milk (I used almond milk)
- Preheat oven to 350.
- Mix all the dry ingredients in one bowl.
- Mix all wet in another.
- Add wet to dry and mix.
- Roll dough into balls.
- Place them on a lined baking sheet, and then flatten each ball with your palm.
- Bake for about 12-15 minutes.