gluten-free coconut flour cut-out cookies
The rain from last night continued into the morning and has now turned into a clean powder that is coating everything in sight. A cozy, snowy day like this is perfect for one thing: baking. Today, coconut flour cut-out cookies.
These cookies will literally melt in your mouth thanks to the coconut flour. They are entirely wheat and gluten-free and even my boyfriend, who strongly dislikes coconut, is a fan. The naturally-colored glaze allows you to enjoy all the glory of Christmas cookie decorating without the harm of artificial additives. Coconut flour cut-out cookies are a semi-virtuous way to celebrate any holiday!
Makes about 2 dozen 2-inch cookies
for the cookies
- ¼ cup (½ stick) butter
- 1/2 cup sugar
- 1 egg
- 1/2 cup + 2 tablespoons coconut flour
- ¼ teaspoon baking soda
- ½ teaspoon almond extract
- pinch of kosher salt
for the glaze
- 1 cup confectioners sugar, divided
- 3 teaspoons corn syrup, divided
- ¼ cup kale, roughly chopped
- 4 tablespoons water, divided
- ¼ cup raspberries (or mixed berries)
- ¼ cup sugar
cookie dough steps
In a small bowl, whisk together the coconut flour, salt, and baking soda. Set aside.
In a stand mixer with a paddle attachment or using a hand mixer, beat the butter and sugar until light and fluffy. Add the egg and almond extract.
Slowly add the dry ingredients into the wet ingredients mixing on low until evenly combined.
Form the dough into a ball and wrap with plastic wrap. Refrigerate for 1-2 hours.
Preheat the oven to 325°f. Roll out dough and cut with cutters. Place on a parchment-lined baking sheet and bake for 12 minutes.
Allow to cool completely.
make the red food coloring:
In a saucepan, heat the raspberries, sugar, and 2 tablespoons of water over high heat until they begin to bubble. Simmer, mixing and mashing until the berries start to break down, about 5 minutes. Strain through a mesh sieve.
make the green food coloring:
In a saucepan, heat the kale and remaining 2 tablespoons of water over high heat for about 3 minutes. Place the mixture in a blender and puree until smooth then strain through a mesh sieve.
In a small bowl, combine ½ cup confectioners sugar and 1½ teaspoons of corn syrup with 1½ teaspoons of berry liquid. Mix to combine. In another small bowl, combine the remaining ½ cup of confectioners sugar and 1½ teaspoons corn syrup with 1½ teaspoons green kale liquid. Mix to combine.
Dip the tops of the cookies into the glaze and flip over so they are resting on their bottom sides to let the excess glaze drip off the sides.
Place on cooling rack until glaze hardens.