Gluten Free Dairy Free Cut Out Sugar Cookie Dough Recipe

Hi Andrew Cordova here for GF today I’m going to be sharing with you a gluten-free dairy free roll out, cut out sugar cookie dough recipe.

Gluten Free Dairy Free Cut Out Sugar Cookie Dough Recipe


This recipe is really simple just five ingredients.

Here’s three tips to help you make these little canvases turn out perfect.

1. Make sure your dough is completely chilled.

If the dough is not quite chilled it will be sticky and near impossible to cut out shapes. Two hours in the fridge does the trick.

2. Work with one piece of dough at a time.

Once the dough is chilled roll it out, cut it into four quarters, and work with one piece of dough at a time. Working with a small piece of dough is easier than working with a large piece of dough.

3. Let the cookies cool completely before removing them from the baking sheet.

Fresh out of the oven these cookies are pretty fragile. Give them 15-20 minutes to cool and firm up.

I hope you enjoy decorating these cookies.

Gluten Free Dairy Free Cut Out Sugar Cookie Dough Recipe

Gluten Free Cut Out Sugar Cookie Dough Recipe

Yield: About 40 cookies


  • 8 tbs melted butter or coconut oil
  • 1 cup honey
  • 2 eggs
  • 1 cup coconut flour, packed
  • 1 teaspoon baking soda


  1. Preheat oven to 325.
  2. Combine all ingredients.
  3. Flatten in to rectangle and wrap in plastic wrap.
  4. Chill dough, at least 2 hr.
  5. Roll out and cut dough in to 4 quarters.
  6. Roll out one quarter of dough and keep the rest of the dough in the fridge.
  7. Roll out the dough in-between plastic wrap to keep dough from sticking to your rolling pin. Once dough is rolled out place it on to parchment paper.
  8. Use cookie cutters, place shapes on to baking sheet lined with parchment.
  9. Bake for 9-11 minutes until slightly dark around edges.
  10. Remove from oven and allow to cool down for at least 15 minutes on tray before moving to a cooling rack. They will be delicate at first, but firm up once cooled.
  11. Decorate and eat, or store in an air tight container for 5 days.

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Recipe adapted from


  • Terri Davila

    I’ve never tried this with coconut flour. Gotta make some since my sweet tooth kicked in. Thanks for all you do & hope you have a wonderful Christmas.

    • Andrew Cordova

      You too!


  • purplemaize

    When u mix coconut flour and almond flour together they make the best pancakes in the world. Also coconut oil is chunky so you need a blender to smooth out all the chunks.

    • Andrew Cordova

      Or you can melt the coconut oil before combining it.

      • purplemaize

        True, thank you very much.

        • Andrew Cordova

          You’re welcome :)

  • Debbie

    Do they work well with egg substitutes?

    • Andrew Cordova

      I have not tested this recipe with a egg substitute.

  • Mieko

    What do you use to frost these?

    • Andrew Cordova

      I used betty crocker frosting.