Learn how to make soft and chewy gluten-free, dairy-free sugar cookies with coconut oil. These delicious sugar cookies are gluten free and dairy free, making them a nice alternative to traditional sugar cookies. Pair them with homemade dairy-free meringue frosting for a melt in your mouth dessert.
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These sugar cookies are chewy and delicious, and yield a healthier option that can be made into an everyday cookie.
Make these with homemade meringue frosting for Christmas, or decorate them with pink sprinkles for Easter. No matter the occasion, these gluten-free, dairy-free sugar cookies are a delicious and tasty treat.
A Time for Sweets
There is a time for sugary sweets, and a time for healthy sweets.
Healthy sweets are what we eat on the daily and weekly basis. We like to make cookies once or twice week to have as a dessert.
Then there’s the holidays, like Christmas time. Of course we’re going to make the gingerbread cookies and lemon bars.
But sometimes you just need a good clean cookie. During the holidays last year I hosted a Christmas cookie decorating party and one of our guests needed gluten-free and dairy-free. That is why I made these gluten-free, dairy-free sugar cookies.
Try these Other Homestead Favorite Desserts
How to Make Homemade Chocolate
Gluten Free Carob Chip Cookies
TOOLS NEEDED
Large mixing bowl (I like using my stand up mixer for this)
Hand mixer or stand up mixer
Small mixing bowl
Regular Mouth Mason jar (optional, for cutting the sugar cookie rounds)
Baking sheets
Parchment Paper
NGREDIENTS
Dry Ingredients:
1 1/2 cups gluten free flour + 1/2 cup for rolling out
1/2 tsp salt
one teaspoon baking soda
Wet Ingredients + Sugar:
1/2 cup coconut oil, melted
1 egg + 1 egg yolk
one tablespoon lemon juice + zest of 1 lemon
1 tsp vanilla extract
3/4 cup sugar
THE PROCESS
Preheat the oven to 350 degrees F.
In a small bowl add the dry ingredients and stir with a spoon.
In the large mixing bowl, add all the wet ingredients and sugar except for the coconut oil. Add the coconut oil last and start mixing right away (this prevents the coconut oil from clumping).
Slowly add the dry ingredients to the wet ingredients, about 1/3 at a time. Mixing until combined with a handheld or stand up mixer.
Line two baking sheets with parchment paper. Flour a cold countertop surface and roll your dough out to about 1/4″ thick. You might want to keep extra flour on hand for this. Note: a reader pointed out that if you make the cookies thicker, they are less likely to crumble. In her words, roll the dough into balls and smash it with your hands. Great tip!
Use a mason jar to cut the cookie rounds out of the dough and place them on the baking sheet, about 12 per sheet. Bake at 350 degrees for 8-10 minutes, until the edges start to look crispy.
Remove and let cool completely before frosting.
TIPS FOR MAKING GLUTEN FREE DAIRY FREE SUGAR COOKIES
Let the coconut oil cool for a few minutes before adding it to the other wet ingredients. If you add it while it’s hot it will cook the egg, so wait until it has cooled but is still runny. Also, mixing the ingredients right away as soon as you add the coconut oil so that it doesn’t cool down and firm up. This will create clumps of coconut oil in your dough.
Use a mason jar to cut the sugar cookie dough into a round shape. This will give you a consistent shape across all your cookies and is easier than hand-rolling.
FAQs:
How do you make sugar cookies chewy?
Try adding an extra egg yolk into the cookie dough. This gives the sugar cookies that chewy texture.
How do you keep gluten-free cookies from spreading?
Sometimes with gluten-free flour the cookies tend to spread. To help this, add an egg yolk to strengthen the dough. Also, use a mason jar rim to cut the shape of the cookies into small rounds. This will give you consistent shapes when you pull the gluten free cookies from the oven and help prevent them from spreading.
Why do my gluten-free cookies fall apart?
Gluten-free cookies can fall apart when the dough isn’t strong enough. Try adding an egg yolk and forming your cookies into small rounds to help them not fall apart out of the oven.
Note: a reader pointed out that if you make the cookies thicker, they are less likely to crumble. In her words, roll the dough into balls and smash it with your hands. Great tip!
How do you make gluten-free cookies moist?
Use coconut oil instead of butter, and add an extra egg yolk into the dough to make gluten-free cookies moist.
Try these Other Homestead Favorite Desserts
How to Make Homemade Chocolate
Gluten Free Carob Chip Cookies
Gluten-Free Dairy-Free Sugar Cookies
Soft chewy sugar cookies that are gluten free and dairy free. The perfect alternative to traditional sugar cookies to enjoy all year long.
Ingredients
Dry Ingredients
- 1 1/2 cups gluten free flour + 1/2 cup for rolling out
- 1/2 tsp salt
- 1 tsp baking soda
Wet ingredients & Sugar
- 3/4 cup white sugar
- 1 egg + 1 egg yolk
- 1 tbsp lemon juice + zest of 1 lemon
- 1 tsp vanilla extract
- 1/2 cup coconut oil, melted
Instructions
- Preheat the oven to 350 degrees F.
- In a small bowl add the dry ingredients and stir with a spoon.
- In the large mixing bowl, add all the wet ingredients and sugar except for the coconut oil. Add the coconut oil last and start mixing right away (this prevents the coconut oil from clumping).
- Slowly add the dry ingredients to the wet ingredients, about 1/3 at a time. Mixing until combined with a handheld or stand up mixer.
- Line two baking sheets with parchment paper. Flour a cold countertop surface and roll your dough out to about 1/4" thick. You might want to keep extra flour on hand for this.
- Use a mason jar to cut the cookie rounds out of the dough and place them on the baking sheet, about 12 per sheet. Note: a reader pointed out that if you make the cookies thicker, they are less likely to crumble. In her words, roll the dough into balls and smash it with your hands. Great tip!
- Bake at 350 degrees for 8-10 minutes, until the edges start to look crispy.
- Remove and let cool completely before frosting.
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