Tuesday, February 21, 2012


This sugar cookie recipe is very easy to make.  It uses coconut flour instead of wheat or other grain flour.   Instead of using the 3/4 cup of sugar in the batter, I used stevia.  I had to guess the amount of stevia as a substitute.  I did use real sugar with the cinnamon when I rolled the balls of dough in the sugar and cinnamon.   I liked the cookies but they have a different texture than a wheat based cookie.  They kept their shape like a wheat cookie but do not have a different melt in your mouth texture.

Cookies cooling on the baking tray.


4 eggs
3/4 cup plus 2 tbsp sugar
1/2 tsp vanilla
1/4 tsp salt
1/2 cup melted butter or margarine
3/4 cup coconut flour
2 tsp ground cinnamon


Combine eggs, sugar (reserve the 2 tbsp sugar), vanilla, salt and butter.  Mix well.  Stir in coconut flour.  Let the mixture rest for 3 to 5 minutes to allow it to thicken.  Combine the cinnamon with the 2 tbsp sugar on a small plate.  Form the dough into 3/4 to 1" balls and roll in cinnamon sugar mixture.   Place on a non stick cookie sheet about 1 inch apart.  Using a fork, gently press down on the ball to slightly flatten it.  Bake at 375 degrees F for 15 minutes.  Makes about 2 dozen cookies.

Adapted from a card recipe from Bulk Barn.

1 comment:

  1. I just made these too! But instead of cane sugar in the dough I used coconut sugar--2/3 carbs of cane sugar. I still rolled my cookies in cane sugar and cinnamon. They turned out really well--everyone wanted the recipe. Oh, and I used grapeseed oil instead of melted butter.