Rolled Sugar Cookies – Gluten-Free and Dairy-Free

My absolute favorite rolled sugar cookie recipe!

These rolled sugar cookies are a little more time consuming than other sugar cookies, and utilize different custom blended gluten-free flours, but the results are amazing! These cookies will stay fresh for 4-5 weeks if sealed, and are fabulous when flow-icing is applied!

Rolled Sugar Cookie with Flow Icing

A few special notes regarding these cookies:

  • Do not under-bake these cookies. The raw cookie dough tastes terrible due to the different “bean” flours in the GF flour, but the baked cookies taste wonderful!
  • Do not skimp on flavoring.  Use the best you can find.  I use flavorings/emulsions from
  • The Bob’s Red Mill products can be found at high-end grocery stores, on , or at I utilize the All-Purpose Gluten-Free flour (it has the red label), NOT the Cup-for-Cup flour which contains Rice flours.
Bob's Red Mill Gluten-Free Flour - Red Label
  • Xanthan Gum is a must. This is what helps to bind the cookies together (since there is no Gluten). A little bit goes a long way.  The bag lasts a long time in the freezer.
  • The best place to purchase coconut oil is Costco. This brand has a nice consistency and does not taste overly like coconut.
  • This cookie dough must chill in the refrigerator before rolling and cutting, otherwise it is much too goopy/soft due to the difference in flours being used. 
  • Chill the raw cookies after rolling/cutting and before baking. This helps keep the cookies from spreading while baking. I place cut cookies on parchment paper (in the same layout they will bake), and stack layers upon layers or parchment paper/cookies on one cookie sheet in the refrigerator.

Recipe/Food Title

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Recipe by Loreta Wilson / GingerbreadArtist Course: CookiesDifficulty: Intermediate


3″ cookies

The best rolled gluten-free and dairy-free sugar cookies!


  • Wet Ingredients
  • 2/3 cup Coconut Oil (160 grams)

  • 1 teaspoon water

  • 1 cup granulated Sugar (200 grams)

  • 2 whole Eggs

  • 3 teaspoons Vanilla flavoring (or 1 1/2 tsp Vanilla and 1 1/2 tsp Almond, or some other flavor combination)

  • Dry Ingredients
  • 1 1/2 cups Bob’s Red Mill All-Purpose Gluten Free flour (red label) (204 grams)

  • 1 3/4 cups Bob’s Red Mill Almond Flour (182 grams)

  • 1/4 cup Bob’s Red Mill Coconut Flour (30 grams)

  • 3/4 teaspoon Bob’s Red Mill Xanthan Gum

  • 3/4 teaspoon Salt

  • 1 teaspoon Baking Powder


  • Partially melt coconut oil – DO NOT melt all the way. The coconut oil may only need 15-30 seconds in the microwave. Place soft coconut oil in mixer and mix until fluffy.
  • Add sugar to coconut oil, mix on low only until oil and sugar are combined. Do not over mix. Overmixing will incorporate too much air into the dough which may cause the cookies to spread when baking.
  • Add flavorings to oil/sugar mixture and mix on low until combined. Scrape bowl and paddle. Do not overmix.
  • Crack eggs into a clean empty bowl and inspect for broken egg shells. Turn mixer on low and add eggs, one egg at a time until fully combined. Scrape bowl and paddle.
  • In a large bowl, measure or weigh all dry ingredients. Sift dry ingredients into another large bowl.
  • With mixer on low, slowly add dry ingredients. Mix on low only until dry ingredients are combined. The mixture may look shaggy at first, but it will come together within a few minutes.
  • Chill dough until stiff enough to handle (t30-60 min). To quicken the chilling process, I press the dough into a large metal bowl, cover with plastic wrap, and then place in the refrigerator.
  • When dough is stiff enough to handle, roll and cut into desired shapes, rolling dough approx. 1/4″ thick. Place cut cookies onto parchment paper or silpat mats, and chill in the refrigerator until ready to bake (approx. 15-30 min). This will help to keep cookies from spreading while baking.
  • While rolled/cut cookies are chilling, preheat the oven to 375 degrees Fahrenheit. Bake 14-16 minutes until golden on the edges. Let cool on pans 15 minutes before removing to wire racks for continued cooling. Cookies can be stacked after completely cooled.
  • Decorate cookies as desired. I prefer to use my favorite Flow Icing for my sugar cookies. (This Santa is made using an upside-down cupcake cookie-cutter.)

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  • When measuring the Almond flour and Coconut flour, pack it into the cup the same as you would measure brown sugar. The best method is to weigh ingredients.

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