Sara’s low-carb baking collection also includes Low-Carb Snickerdoodle Cookies and Nut-Free Keto Chocolate Chip Cookies, both made with coconut flour and monk fruit sweetener.
Pull one of these Glazed Sugar Cookies apart and you get a tender, slightly dense crumb — the kind that comes from coconut flour doing all the structural work — with a glaze on top that sets to a matte, firm finish. The shredded coconut in the dough adds texture in each bite without pulling the flavor in a strongly tropical direction, and the monk fruit sweetener keeps things just sweet enough without any bitterness.
The glaze is a three-ingredient situation: monk fruit sweetener pulsed to a powder in the blender, melted coconut oil, and a splash of coconut milk stirred in until it comes together into a smooth coating. You dunk the tops of the cooled cookies, rest them back on the rack, and let the glaze harden. It’s the kind of finishing step that makes a batch of cookies feel genuinely done — the kind you’d put on a plate for guests without second-guessing it.
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💛 Why you’ll love this recipe
- Nut-free by design — coconut flour stands in for almond flour, so these are completely safe for anyone with a nut allergy or intolerance.
- Dairy-free throughout — coconut oil and coconut milk do all the work in both the cookies and the glaze, with no butter or cream at any step.
- Sweetened with monk fruit, not refined sugar — both the cookie dough and the glaze use classic monk fruit sweetener for natural sweetness.
- The glaze hardens as it cools — once you dunk the cooled cookie tops and set them on a rack, the glaze firms up enough that the cookies stack and transport cleanly.
- Paleo and grain-free — no grains, no gluten, no dairy, and no refined sugar; these fit a paleo framework without any modifications.
- Eight cookies per batch — the right amount for an after-dinner treat or a cookie plate without committing to a full-scale baking session.
👉 Easy ingredient swaps
- If you have Lakanto powdered monk fruit sweetener (or any pre-made powdered variety), use it at a 1:1 ratio in the glaze and skip the blender step — stir it directly into the melted coconut oil instead.
- Erythritol substitutes for monk fruit sweetener at a 1:1 ratio in both the cookies and the glaze.
- Canned coconut milk can replace carton coconut milk in the glaze without a significant change in flavor or texture.
- Coconut flour is the structural foundation of this recipe — it absorbs far more liquid than almond flour, and the two are not interchangeable at 1:1. Substituting almond flour would change the texture and structure of the final cookie significantly.
✨ Variations
- The glaze works on other cookies too — readers have used it to decorate gingerbread cookies, and Sara confirmed it sets and hardens the same way on those as it does here.
- If the glaze comes out too thick to coat cleanly, add the third tablespoon of coconut milk (the recipe gives a range of 2–3 tablespoons) and pulse again until it loosens to a consistency that coats the top of a cookie evenly.
〰️ How to serve
- Set on a plate alongside coffee or tea — the glaze and coconut flavor sit well with both.
- Add them to a holiday cookie tray alongside Keto Gingerbread Cookies for a range of flavors and shapes on the same plate.
- Round out a dessert spread with something chocolatey — the Peppermint Patty Brownies make a good contrast in both flavor and texture.
- Pack into a container for gifting — the hardened glaze holds up well enough that the cookies stay intact.
💬 FAQs
Can I use almond flour instead of coconut flour?
Coconut flour and almond flour behave very differently in baking — coconut flour absorbs far more liquid, so you cannot swap them at a 1:1 ratio. This recipe is built around coconut flour, and substituting almond flour would significantly change the structure and outcome of the cookie.
What kind of coconut milk goes in the glaze?
Use coconut milk from a carton. Canned coconut milk can also substitute in the glaze without a big change in the result.
Can I use pre-made powdered monk fruit sweetener instead of grinding my own?
Yes — powdered monk fruit sweetener (like Lakanto powdered) works at a 1:1 ratio in the glaze. If you use it, skip the food processor step and stir it directly into the melted coconut oil.
Why did my dough come out too liquid to roll into balls?
If the mixture looks more like batter than dough, check that you used coconut flour (not another type of flour), classic monk fruit sweetener, and shredded coconut — all three are dense ingredients that give the dough its structure. Measure each one carefully before adding extra flour, since changing the ratios will change the recipe significantly.
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Glazed Sugar Cookies
Ingredients
Cookies
- ¾ cup coconut flour
- ⅔ cup classic monk fruit sweetener
- ¼ cup shredded coconut
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 4 eggs, beaten
- ⅓ cup coconut oil, room temperature
- ½ teaspoon pure vanilla extract
Glaze
- ⅓ cup classic monk fruit sweetener
- 2 tablespoons coconut oil
- 2-3 tablespoon unsweetened coconut milk, room temperature or slightly warmed
Instructions
- Preheat oven to 350 degrees and line baking sheet with parchment paper.
- To a mixing bowl, add coconut flour, classic monk fruit sweetener, shredded coconut, cream of tartar, and baking soda. Whisk until all ingredients are fully incorporated. Add beaten eggs, coconut oil, and vanilla extract. Mix with an electric mixer until wet and dry ingredients are well-combined.
- Form dough into 8 equal balls and place on the prepared baking sheet, lightly pressing down on the dough to flatten. Bake until edges are golden brown, about 18-20 minutes. Remove from oven and transfer to a cooling rack.
- While cookies cool, for the glaze, pulse monk fruit sweetener in blender or food processor until powdered. Melt coconut oil in the microwave and, once melted, add to powdered monk fruit sweetener. Pour in 2 tbsp coconut milk and pulse in a blender until well-combined and a glaze forms. If glaze mixture is too dense, add additional tbsp of coconut milk. Transfer glaze from blender to shallow dish or plate. Carefully dunk the top of cookies in glaze and set on a cooling rack to harden.
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