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These Valentine's Day Grain Free Sugar Cookies came about while I was hunting for healthier treats to enjoy with my family. When you mix almond and coconut flours together, you get cookies with an amazingly chewy exterior and soft, tender middle. Everyone's always shocked when I tell them they're grain free - they taste just like the real deal sugar cookies we all grew up with.
A Scrumptious Option
The beauty of these cookies is how they bring all the fun of regular sugar cookies without any gluten. Almond flour adds this incredible nutty flavor, and the coconut flour works its magic on the texture. I've had friends who eat anything and everything specifically ask for these cookies - they're that impressive!
Ingredients We Need
Grab these items for your cookie adventure:
- Super fine almond flour
- A bit of coconut flour
- Grass fed butter, softened
- Coconut oil
- Sugar and baking stevia blend
- Real vanilla extract
Don't skimp on the almond flour - the extra fine stuff really makes these cookies turn out better.
Baking Them Up
Mix your butter, sugar stuff, coconut oil, egg and vanilla until it's all smooth and creamy. You'll need to cool this dough for at least an hour - I usually whip it up the evening before for the best outcome.
When you're set to bake, flatten the dough between two pieces of parchment paper to about 1/4 inch thick so it won't stick. Cut out whatever shapes you want, then pop them in a 350°F oven until the edges turn slightly golden, around 10 to 13 minutes.
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Fancy Decoration Time
Decorating these treats is my absolute favorite part. Sometimes I'll coat them in pink-colored white chocolate for Valentine's. Other days I'll just toss on some fun sprinkles or whip up a cream cheese frosting with Greek yogurt and honey. You can try so many different looks, and each time you bake them, they'll look completely different.
Not Just For February
Sure, these cookies shine on Valentine's Day, but they work for any time of year. We switch up the cookie cutters based on what we're celebrating. My little ones love picking shapes and decorations, which makes every batch feel extra special.
Better-For-You Sweetness
I often make a simple frosting with cream cheese, Greek yogurt, honey, and a splash of vanilla. Add a tiny bit of pink food color for a festive touch. This lighter frosting tastes amazing with the buttery cookies and isn't too sweet or heavy.
Storage Tips
You can keep these goodies fresh for about three days if you store them in something airtight at room temp. If you've added the frosting, they'll need to go in the fridge. They freeze really well too - just make sure they've cooled down completely first. I usually double the batch and tuck half away in the freezer for when friends drop by unexpectedly.
Family Baking Fun
Making these cookies has turned into one of our favorite family traditions. The kids can't wait to help cut out different shapes and add their own decorations. There's something really wonderful about hanging out in the kitchen together, making these tasty treats that everyone can munch on, no matter what foods they normally avoid.
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Frequently Asked Questions
- → Why should I chill the dough?
Chilling hardens the butter and coconut oil so the dough rolls and cuts easily. It also keeps cookies from spreading too much in the oven.
- → Can I store these in the freezer?
Sure! Freeze the cookies without glaze for up to three months. When you’re ready, thaw completely and decorate as you'd like.
- → Why mix almond and coconut flour?
Almond flour makes chewy cookies, but coconut flour balances moisture. This combo gets the texture close to classic sugar cookies.
- → How does parchment paper help?
The dough can get sticky, but parchment paper stops it from sticking while you roll. You won't need extra flour that could dry it out.
- → When are they ready to take out?
The edges should turn a light golden shade. They'll firm up the rest of the way as they cool on your baking sheet.