Coconut Flour & Honey Christmas Cookies

Coconut Flour Christmas Sugar Cookie

Nothing will completely replace the dreaming decadence of processed white flour and processed white sugar that is a Christmas Sugar Cookie topped with butter and powdered sugar frosting.  Completely void of all nutrients and oh so rotten for every part of the body a Christmas Sugar Cookie is so delicious.  

But…we tried.

I’m not gonna lie, these don’t taste identical to the real thing but they are good enough for a mom who wants to still be a part of the sugar cookie cutout tradition and kids who see all the other kids eating cookies.  Expectation of a perfect match when the ingredients are different is just stupid, duh.  The girls ate them and so did the hubs.  I think if we make a second batch I might try chocolate frosting to top them off.

Starting to roll dough. Coconut flour dusted on top to prevent sticking.

Rolled out dough

Little helping hands

Here’s what we did…

I looked at this recipe from and modified it to this:


1/2-3/4 cup of honey (keep tasting to see how sweet)

1/3 C coconut oil

1/3 C unsalted butter

1/2 tsp salt

4 eggs

1 Tbsp vanilla

1 1/2 – 2 cups coconut flour (start at smallest amount and keep adding until dough in roll-able and more for sprinkling dough when rolling out.  I often have to modify coconut flour amounts in recipes to get the consistency I’m looking for.)

So much help in the kitchen. What's left for me to to do?? Oh yeah, clean it up.


  1. In mixer cream honey, oil, butter, and salt
  2. Add eggs, vanilla, and mix until combined.
  3. Add flour and mix until combined.  Coconut flour takes a minute or two of beating until it will thicken up the dough.  Wait until a minute has passed and couple scrapings of the bowl before adding more coconut flour.  Once it’s similar to a traditional sugar cookie cut out dough which means it can be formed and rolled, it is done.
  4. Spread extra coconut flour on rolling surface to reduce sticking or roll out on parchment paper.
  5. Roll out dough until 1/4″ thick.  Keep in mind the frailty of non-gluten based dough.
  6. Using cookie cutters, cut shapes into dough and transfer to baking sheet (we used a parchment paper covered aluminum sheet).  Transferring took a little more concentration than with gluten based cookie dough.  
  7. Bake at 350 degrees for 10 – 12 minutes (until edges start to turn golden brown).

Ready to bake!

Frosting the cookies with honey-meringue frosting

Eat as it or frost with a honey meringue frosting (this frosting recipe can be halved or use the extra in coffee as a whipped cream substitute) or chocolate frosting which I haven’t ever measured but I use some combination of the following ingredients:

Chocolate Frosting

  • Butter/Coconut oil creamed with
  • Honey
  • Cocoa
  • Salt
  • Vanilla

Guessing at it I probably use 1/4 cup of each oil and butter then add about 1/2 cup honey, then about 1/4-1/2 cup cocoa, 1/2 tsp salt, and a splash of vanilla.  I do it to taste.  Don’t quote me on those amounts.

These lasted less than 24 hours in our house thanks to daddy.  Meringue frosted cookies are a bit of a beotch to store.  Just an FYI. They cannot be stacked.

Happy Coconut Flour & Honey Christmas Cookie making!

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