Cookie season is here, and I’ve got you covered with an easy healthy version of your favorite sugar cookies! These Gluten Free Sugar Cookies are soft, sweet, and sugary… without any refined sugar! Just honey, but you’d never guess it. They’re also completely paleo – no gluten or grains and with a dairy-free option. Bake them as is, or pull out your favorite cookie cutters. It’s time to get baking!
Sugar-Free Sugar Cookies
You know what’s been a challenge? Making sugar cookies… without sugar. Ha! But it can absolutely be done, and you can totally get that sugary, buttery sweet bite in a healthier way that’s allergy-friendly. These are so good, and so easy to make with everyday pantry ingredients.
How to make Gluten Free Sugar Cookies
These sugar cookies are not only perfect for the holiday cookie season but for any time of year! Here’s what you need:
- Raw Honey
- Butter
- Egg
- Vanilla Extract
- Almond Flour
- Coconut Flour
- Baking Soda
- Salt
First mix together all of the wet ingredients, then stir in the dry ingredients. Let chill in the refrigerator for about 20-30 minutes and scoop out the cookie dough with an ice cream scoop and flatten to a 1/4″ thickness. Bake for 8-10 minutes and you have these beautiful cookies.
Notes
- For funfetti cookies, roll the cookie dough balls in sprinkles before flattening and baking (step 3). I like these sprinkles for a cleaner option that is still tasty & fun!
- For a dairy-free option, you can substitute equal parts softened coconut oil for the butter.
- For cutout cookies, make sure your dough is nice and firm and chilled. Scoop it out onto a sheet of parchment paper and add another layer of parchment on top before rolling into a 1/4″ thick sheet of dough. Keep your cookie cutters close together to get the most out of your dough. Feel free to re-roll any leftover dough until it’s all used up! Bake as directed!
Similar Cookie Recipes
Gingerbread Men Cookies – Paleo
Three-ingredient Soft Baked Cookies
I can’t wait for you to try these Gluten Free Sugar Cookies. Remember to let me know in the comments below and tag me on Instagram so I can share your creations!
Gluten Free Sugar Cookies
Ingredients
- 1/3 cup raw honey
- 1/4 cup butter softened
- 1 egg
- 1 tsp vanilla extract
- 1 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 tsp baking soda
- pinch salt
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, combine the wet ingredients for the crust (softened butter, honey, egg, and vanilla). Mix well, then stir in the dry ingredients (almond flour, coconut flour, baking soda, salt). Transfer to the refrigerator and chill for 20 – 30 minutes or until firm for best texture & baking results.
- Use a cookie dough or ice cream scoop to scoop out balls of cookie dough onto your baking sheet. Lay a piece of parchment paper over top of the cookies, and use the back of a small glass or measuring cup to flatten the cookies to about 1/4" thickness.
- Bake at 350ºF for 8 to 10 minutes or until the edges just begin to turn golden. They will look & feel soft, but will firm up as they cool. Transfer the cookies to a wire cooling rack, and allow to cool completely before serving. Enjoy!
Notes
- For funfetti cookies, roll the cookie dough balls in sprinkles before flattening and baking (step 3). I like these sprinkles for a cleaner option that is still tasty & fun!
- For a dairy-free option, you can substitute equal parts softened coconut oil for the butter.
- For cutout cookies, make sure your dough is nice and firm and chilled. Scoop it out onto a sheet of parchment paper and add another layer of parchment on top before rolling into a 1/4″ thick sheet of dough. Keep your cookie cutters close together to get the most out of your dough. Feel free to re-roll any leftover dough until it’s all used up! Bake as directed!
1 Comment
Mackenzy Bilkey
December 5, 2019 at 6:25 pmI love all of Jessie’s clean, simple recipes!