Honey Cut-Out Cookies

Honey Sweetened Cut Out Cookies via Queen of Quinoa (@alyssarimmer)

Today my friends, is Day 2 of my special Week of Quinoa Christmas Cookies and I’m thrilled to be sharing this new recipe with you!

It was my mission this year to come up with a recipe that brought me back to my mom’s kitchen, when we used to make sweet, buttery sugar cookies around Christmas, but that suited my new food allergies. Surprisingly, these Honey Cut-Out Cookies are a cinch to whip up, which is just what you’re looking for this time of year, right? But not to worry, these cookies are also exactly the flavor you’re looking for.

They’re sweet, but a different kind of sweet than that of traditional sugar cookies. They’re the golden-honey coconut kind of sweet. The taste of honey lingers on your tongue and the soft, pillowy texture brings a smile to your face with each bite. The delicate blend of raw honey and coconut flour, truly elevates these cookies to a whole new level.  In my opinion, these Honey Cut-Out Cookies are the new kind of sugar cookie and ones I will be making every Christmas.

Other Quinoa Christmas Cookie recipes:

And don’t forget, this week you can also get Baking with Quinoa for only $4.29! Get your copy today!

Honey Cut-Out Cookies

Prep Time: 2 hours, 5 minutes

Cook Time: 10 minutes

Total Time: 2 hours, 15 minutes

Yield: 12 - 14 cookies


  • ¼ cup soy-free butter spread, room temp
  • ½ cup raw honey
  • 1 large egg
  • ½ cup coconut flour
  • ½ cup sorghum flour
  • 1 – 2 tablespoons quinoa flour
  • ½ cup cooked quinoa
  • 1 teaspoon baking soda


  1. Whisk together dry ingredients and set aside.
  2. Beat together the butter and honey in a stand mixer until fully incorporate. Add the egg and beat until smooth.
  3. In batches, add the dry ingredients and mix until the dough sticks together. Cover and refrigerate for at least 2 hours, preferably overnight.
  4. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  5. Line a flat surface with parchment paper, sprinkle with a little flour. Turn the chilled dough onto the surface and sprinkle the top with a little more flour.
  6. Roll the dough to ¼” thick and cut out with cookie cutters. Remove the extra dough and transfer the cut cookies onto the baking sheet. Repeat with the rest of the dough until you don’t have any left.
  7. Bake the cookies for 9 – 11 minutes until they’re nicely golden brown.
  8. Cool on a wire rack.


Baking with Quinoa by Alyssa Rimmer | Queen of Quinoa

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  • Becky

    These sound wonderful! This is my first year of baking all gluten, refined sugar and dairy free! Maybe even egg free. I’ll see how it goes but Im excited to try these. I do see they have eggs in the recipe so I may sub with chia :)
    Thanks!! :)
    Merry Christmas,

    • http://www.simplyquinoa.com Queen of Quinoa

      Thanks Becky! I don’t know how this recipe would work with an egg replacer though. Coconut flour is pretty dependent on eggs, so I don’t think you’ll have the same results. If you do try, let me know how it works out for you :)

      Merry Christmas to you too!!

      xo Alyssa

  • http://www.allergyfreealaska.com Megan @ Allergy Free Alaska

    Love this! What a great, HEALTHY recipe, Alyssa! I love that there’s no xanthan gum in it. And they look beautiful!

    • http://www.simplyquinoa.com Queen of Quinoa

      Thanks Megan! They were delicious. The honey flavor was a nice departure from traditional sugar cookies. Happy Holidays!! xx Alyssa

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