SCD Recipe: Coconut Cutout Cookies

You can eat these cookies as is or you can make them into sandwich or thumbprints!


2 cups almond flour
1/4 tsp salt
1/2 tsp baking soda
1/2 cup finely shredded coconut
1 egg
1/4 cup honey
1 tbsp vanilla
3 tbsp butter – melted


  1. Combine dry ingredients in a large bowl.
  2. Add egg, honey, vanilla, and melted butter
  3. Beat on medium speed for a couple minutes until everything is well combined
  4. Place dough on a piece of plastic cling wrap
  5. Wrap around dough and form into a ball
  6. Refrigerate for at least an hour
  7. Preheat oven to 350 degrees
  8. Line a baking sheet with parchment paper
  9. Roll out dough between 2 pieces of parchment paper so it is about a 1/4 inch thick
  10. Cut out with a cookie cutter, repeat until dough is used
  11. Bake for 7 – 9 minutes until cookies are golden brown
  12. Cookies will become crisp as they cool
  13. Allow to cool completely before spreading filling (jam, or peanut butter) between the cookies for sandwiches. 

Recipe being shared on Slightly Indulgent Tuesday

    Sherry Lipp

    Sherry Lipp

    Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at
    Sherry Lipp

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