The best way to approach this recipe is they are like a sugar cookie, but made with raw honey. Chilled dough, rolled out, and cut into shapes. However, it’s gluten-free and allergy friendly, over old school sugar cookies. The neighborhood kids had no complaints and quickly devoured the batch. The cookies are best eaten within a day or two, as coconut flour continues to absorb moisture from the air.
Coconut Rolled Cookies
- ½ cup coconut flour
- ½ tsp baking powder
- ¼ tsp fine sea salt
- ¼ cup coconut oil, melted
- ½ cup raw honey
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- ¼ cup cornstarch + more for kneading/dusting
In a mixing bowl whisk coconut oil, honey, egg, and vanilla together. Add in the coconut flour, baking powder, and sea salt. Stir until absorbed. Let rest for 5 minutes.
Stir in 2 Tablespoons cornstarch, then the remaining 2 Tablespoons, working in. Scrape dough onto a piece of plastic wrap, cover and chill for an hour in the refrigerator.
Preheat oven to 325° and line a large baking sheet with parchment paper.
On a work surface, sprinkle out more cornstarch, drop dough on it. It the dough is still wet, work in more cornstarch as needed, kneading it in, till you can roll out the dough about ½” thick (liberally coat the rolling-pin with more cornstarch). Use smaller cookie cutters to cut out as desired. Use a bench scraper or frosting spatula to lift the cookies up. Re-dust and re-roll the dough as needed, till you use it up. You can also make balls and press then gently if desired.
Place on prepared baking sheet (they can be close on the sheet) and bake for 10 to 15 minutes, until golden on the edges.
Let cool fully before enjoying. Store leftover cookies tightly sealed in a glass container.
About 3 dozen cookies.