Do I have to use xanthan gum?

No, the xanthan gum is an optional ingredient. It makes the dough easier to roll out and the cookies turn out crispier.

My dough isn't rolling out well. What can I do?

If the dough is too wet or too dry it won't roll out well. I recommend measuring the ingredients by weight (when given) to get exact measurements. After that, if the dough is too dry, then add a little water. If the dough is too wet, add a little coconut flour. In addition, using xanthan gum in the cookie dough or dusting the parchment paper with tapioca flour will help when rolling out the cookies. This makes them crispier too!

Can I ice/frost the cookies instead of dip them in chocolate?

Yes! These vegan coconut flour cookies would go perfectly with some icing or frosting instead.

Coconut Flour Sugar Cookies (Vegan, Paleo)

Name: Coconut Flour Sugar Cookies (Vegan, Paleo)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1/2 cup coconut flour (56g); 1/3 cup coconut sugar (65g); 2 Tbsp ground flax (11g); 1 tsp baking powder; 1/4 tsp xanthan gum (optional)*; 1/4 tsp salt; 1/4 cup palm shortening, room temp (or butter); 3 Tbsp water; 1 tsp vanilla extract; 3/4 cup dark chocolate (optional)

Description

These coconut flour sugar cookies are crisp and crunchy with a nutty coconut flavor. The dough is made with coconut flour, rolled, cut out, chilled and baked. You can dip them in dark chocolate or frost them and add festive sprinkles.

Ingredients

Scale

1/2 cup coconut flour (56g)
1/3 cup coconut sugar (65g)
2 Tbsp ground flax (11g)
1 tsp baking powder
1/4 tsp xanthan gum (optional)*
1/4 tsp salt
1/4 cup palm shortening, room temp (or butter)
3 Tbsp water
1 tsp vanilla extract
3/4 cup dark chocolate (optional)

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Instructions

Combine the coconut flour, coconut sugar, ground flax, baking powder, xanthan gum and salt in a medium-sized mixing bowl.
Add in the shortening, vanilla and water. First, combine with a fork or spatula, then use your hands to knead the dough.
Form the dough into a ball, set it in the mixing bowl and place it in your fridge for an hour to chill.
After chilling, preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
Remove the cookie dough from the fridge and roll it between two sheets of parchment paper to about 1/8 inch thick. Super thin cookies will come out crispier after baking. If you prefer a chewier cookie, then roll the dough to 1/4 inch thick.
Cut out circles with a cookie cutter. The dough can be fragile, so I don't recommend using highly detailed cookie cutters. If you're having trouble rolling the dough, dust the parchment paper with tapioca flour.
Place the cut-out cookies on the lined baking sheet, then put them in the preheated oven and bake at 350 degrees for 5-10 minutes or until browned on the bottom**
Cool the cookies on the baking sheet for a few minutes, then transfer them to a wire cooling rack.
Once all of the cookies have been baked and cooled, melt the dark chocolate. You can use a microwave, or melt the chocolate on the stovetop over low heat. One at a time, dip the cookies halfway into the melted chocolate and place them on a lined baking sheet to set.
Pop the cookies in the fridge or freezer for the chocolate to fully set.

Notes

I recommend storing the cookies in the freezer to keep their crispy texture.

*xanthan gum makes the dough easier to roll out and creates a crispier cookie texture, however the recipe works without it.

**baking time will vary depending on the thickness of the dough, how large the cookies are, how cold the cookie dough is and the material of your baking sheet. I highly recommend cooking just a few cookies in the first batch to check the bake time. Once the cookies have cooled, if they are not as crispy as you want then you can place them back in the oven and bake another 3-5 minutes to crisp.