Gluten-free Cut Out Sugar Cookies

The name 'Sugar Cookie' implies that it's not going to be the best thing for you, but there are so many simple tweaks you can make to recipes so they're a bit healthier without changing the taste. This recipe is a prime example. It was inspired by Don't Waste the Crumbs and modified to be gluten-free.

We've substituted white sugar for coconut palm sugar, which has a lower glycemic index, making it a little better for your blood sugar levels (aka, your energy). Butter is really the ingredient that makes sugar cookies, but butter is fine in modest amounts. Grass-fed butter is also a better alternative over your standard grocery store butter because it's higher in anti-inflammatory Omega 3's. If you have an issue with even the smallest amount of dairy, you could try substituting it for coconut oil, you'll just have to test it out.

The best past if this recipe is they will hold together to make cut out cookies, so you can decorate them once they cool. The egg is key here so you can't skip it, unless you want a more crumbly cookie. You could test with a flax or chia egg but I haven't.

At the end of the day, remember that cookies are cookies; it's okay to enjoy them once in a while. Just make sure you eat your veggies too!

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  • 1/3 cup coconut palm sugar
  • 1/2 cup unsalted butter, room temperature
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 cups gluten-free flour (I use Bob's Red Mill)
  • 1/4 tsp + 1/8 corn starch or xantham gum (use if your gluten-free flour doesn't have xantham gum already)
  • 1/8 tsp salt
  • 1/2 tsp + 1/8 tsp baking powder


  1. In a stand mixer, a large bowl with a hand mixer, OR in a food processor on low cream the sugar and butter until they are well blended and creamy, about 5-10 minutes, pausing to scrape the sides.
  2. Add the egg and vanilla and mix until well combined.
  3. Add the flour, the salt and baking powder and mix on low until the dough becomes smooth and starts to stick together, cleaning the sides of the bowl or scraping the sides of the food processor.
  4. Wrap in a piece of plastic wrap or parchment paper and place in the fridge for 30 minutes.
  5. Meanwhile, preheat the oven to 375F and line a large baking sheet with a piece of parchment paper.
  6. When the dough is chilled, lightly flour your counter top or surface and place your dough down on top of the flours, sliding it around slightly in the flour so that the underside is lightly coated. Take the same plastic wrap or parchment paper that it was wrapped in, unroll it and place it on top.
  7. Using a rolling pin, roll out the dough to about 1/4 inch thick, or a little thinner for slightly harder cookies you'll be decorating. Pro tip: if you don't have a rolling pin you can use a wine bottle or similar shape.
  8. If you're using a cookie cutter to make shapes, make the shapes in the dough and then place the shapes on the cookie sheet, leaving 1” of space between each cookie. If you aren't using a cookie cutter and would like round cookies, I still recommend using a small cup or mug to create circular shapes. The reason being is that if you make balls and try to press out the dough on the baking sheet, the edges will split apart.
  9. Knead the remaining scraps together and repeat the previous two steps until all the dough has been cut.
  10. Bake the cookies for 7 minutes. Rotate the pan and bake for 2 minutes more, just until the edges are barely golden brown.
  11. When they’re done, remove the cookies from the oven and let them cool on a cooling rack for 5 minutes. If you don't wait until they cool, they will crumble more easily. Carefully move the cookies from the pan to the cooling rack to cool completely before icing.
  12. Enjoy!

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