• Recipe by
  • Prep time
    20 minutes
  • Bake Time
    8 minutes
  • Yield
    2-3 dozen cookies

Parchment paper: 2 x 12 ¼″ x 16 ¼″ sheets Stainless Steel Sheet Pan



1 ½ cup coconut oil, softened at room temperature

1 cup cane sugar

½ cup agave nectar

2 tbsp vanilla extract

4 cups gluten-free all purpose flour

1 tsp baking powder

1 tsp baking soda

½ tsp xanthan gum

½ tsp salt


5 cups of powdered sugar

½ cup + 2 tbsp full fat coconut milk

Sprinkles for decorating



Preheat oven to 350 F. Line two baking sheets with Kana pre-cut parchment paper.  

In the bowl of a stand mixer fitted with the paddle attachment, cream coconut oil, sugar, agave, and vanilla until smooth and creamy. If you don’t have a stand mixer, use an electric hand mixer. Scrape down the sides a few times to ensure even mixing. 

In a separate bowl, whisk together gluten-free flour, baking powder, baking soda, xanthan gum, and salt. 

Slowly incorporate the dry mixture into the wet mixture until dough comes together.

Knead dough into a rough ball shape, cover with a clean towel and chill in refrigerator for 30 minutes.

After 30 minutes, transfer dough to a lightly floured surface. It may be easy to divide the dough into 2 or more portions so it’s easier to roll out. Roll dough to about ⅛ in. thick. Cut into desired shapes with cookie cutters and transfer to parchment paper-lined baking sheets. 

Bake for 5-8 minutes (start checking at 5 as it depends on the oven), until the top of the cookies are lightly golden brown. Remove from oven and let cool for at least 15 minutes before transferring to a cooling rack. Let cool completely before frosting.


To make icing, sift powdered sugar into a large mixing bowl. Whisk together with coconut milk until completely smooth. Transfer to a piping bag and decorate as desired. Top with sprinkles!

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