Aunt Rocky’s Coconut Flour Cut Out “Sugar Cookies” (Sugar-Free)

In a large mixing bowl, melt coconut oil in microwave. Add vanilla and egg, and whisk until well blended.

Add dry ingredients and stir with a large mixing spoon. The dough will thicken and turn into a dough ball quickly. Wrap dough in plastic wrap (or cover the bowl with plastic wrap) and refrigerate for about 2 hours to make sure the coconut oil has solidified once again.

Preheat oven to 325ºF. Line 2 cookie sheets with silicone liners or parchment paper, set aside.

Roll dough out between 2 pieces of parchment. Use a sponge or moist cloth to dampen the countertop before putting down the first piece of parchment. This keeps the parchment from slipping around while you roll the dough. The unbaked dough is somewhat fragile. I found it best to use a thin aluminum pie server to carefully transfer the cut cookies to the cookie sheet.

Cut the cookies using any cookie cutter you choose. One with no small corners (like stars or flowers with stems) will work best with this dough. Carefully transfer to baking sheet. If you want to use colored sprinkles, put that on now (see recipe on Tasty Kitchen for Aunt Rocky’s Colored Sprinkles).

Bake 12 minutes, or until edges are just beginning to turn golden. Transfer cookies to a cooling rack. Cookies will crisp up when fully cooled and allowed to sit on cooling rack overnight.

If you didn’t use sprinkled sugar on top of the cookies before baking, frost or glaze as desired. Store in airtight container after frosting/glaze dries.

Yield: I used a variety of shapes, but all of the cookies were about 2 inches across. I got a total of 40 small cookies from this batch, or 20 servings of 2 cookies each.

Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer. If you make any changes to the ingredients, your results may differ. The recipe is stored there and available to MFP users for logging in their food diaries. Send an MFP friend request to auntrocky1 so you can access my recipes on MFP. Sugar alcohols and liquid Sucralose are excluded from nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.

Serving size: 2 cookies.
Calories 42, Total Fat 3 g, Saturated Fat 3 g, Sodium 33 mg, Potassium 4 mg, Total Carbohydrate 2 g, Dietary Fiber 1 g, Net Carbs 1 g, Sugars 0 g, Protein 1 g. Macros: 77% fat, 11% protein, 11% carbs.

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to assure a similar outcome to mine, and more accurately assess nutritional estimates, which are based on exact ingredients listed here.