Christmas is just around the corner. Which means the baking is well underway, or just starting to get put together. And with all that baking sometimes comes stress about food intolerances, dietary requirements and the age old question surrounding all that sugar.

I’m a big fan of sugar cookies, in fact they rank just a few percentage points above gingerbread men on my list of must have holiday treats. Part of the reason is because they’re so easy to decorate, and the other is that they are SO easy to make.

Even gluten-free & dairy-free.


GUYS – I think I’ve found a recipe that works… so read on below!


1 cup melted coconut oil
2 tsp pure vanilla extract (or you go fancy like I did and use a rum-based vanilla extract from Halifax Distilling Co)
2 large eggs
1/2 cup granulated sweetener of choice (I just used regular old white sugar)
1 tsp baking soda
1/2 tsp baking powder
1 cup coconut flour


  1. Preheat oven to 350ºF.
  2. In a medium mixing bowl add the melted coconut oil, granulated sweetener, egg, baking soda & powder ,vanilla extract and blend with a handheld blender for 2 minutes on medium speed or in a stand mixer.
  3. Add coconut flour and blend until combined.
  4. Allow the dough to sit for 5 minutes in the fridge.
  5. After 5 minutes knead dough adding extra coconut oil as needed.
  6. Dust a surface with coconut flour and roll out to desired thickness. I rolled mine out about ⅜” thick.
  7. Use cookie cutters and cut desired shapes and place on cookie sheet and bake for 8 minutes.
  8. Allow to cool before frosting.

When it comes to icing that pipes like a dream there’s no better option than royal icing, and there’s just no skimping on the ingredients. I’ve tried.


1 oz eggs whites
1/2 tsp vanilla extract
1 1/3 cups icing sugar


  1. In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy.
  2. Add icing sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny.
  3. Turn speed up to high and beat until mixture forms stiff, glossy peaks (approximately 5 to 7 minutes)
  4. Add food coloring, if desired.
  5. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner.
  6. Store in airtight container in refrigerator for up to 3 days.





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