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    Home / Desserts / Frosting, Glazes & Ganache
    5 from 4 reviews

    Paleo Coconut Butter Glaze for Cookies & Pastries

    By Alanna Taylor-Tobin on Oct 10, 2023 (updated Feb 27, 2025) / 1 Comment Jump to Recipe

    This coconut butter glaze makes a dreamy topping for cookies, cakes, and other pastries. It's an alternative to powdered sugar glaze that's maple-sweetened and cane sugar-free. Minimally sweetened, vegan, and paleo, and so tasty!

    a sugar cookie topped with paleo glaze, bee pollen, and orange flower petals
    Coconut butter forms the base for this not-too-sweet glaze or icing that's ideal for topping almond flour sugar cookies.

    If you're looking for a less-sweet, sugar-free, or paleo option for topping cookies, cakes, scones, or other pastries, allow me to introduce you to this coconut butter glaze. It's richer and less-sweet than a typical powdered sugar glaze or icing. It's what I use to top my favorite shortbread-like sugar cookies. It's super simple to make and so tasty and versatile!

    a bowl of glaze with bowls of healthy cookie toppings
    Tint this paleo glaze with natural ingredients such as beet powder or matcha, and top with dried flower petals and bee pollen for a naturally beautiful finish.

    Ingredients

    This luscious glaze recipe comes together with just 6 ingredients.

    • Coconut butter (aka coconut manna) forms the base. This is made from whole coconut that's been pureed smooth (different from coconut oil which is just the fat from coconut).
    • Coconut oil makes the glaze extra smooth and rich.
    • Maple syrup adds a touch of sweetness. Other liquid sweeteners should work too.
    • Salt and vanilla sharpen the flavors.
    • Milk or plant milk help the glaze emulsify and give it a drizzle-able consistency.

    How to Make Coconut Butter Glaze

    This recipe takes just a few minutes of active time to make. It makes about 1 cup of glaze, enough for a full batch of sugar cookies.

    1. Make sure your coconut butter has been melted and stirred to combine.
    2. Combine all the ingredients in a small saucepan.
    3. Whisk over low heat until melted, smooth, and combined.
    4. Use right away, or let stand for a thicker consistency.
    Sugar cookies topped with coconut butter glaze and dried flower petals

    How to Use it

    This glaze is so tasty, you can just lick it off of spoons! But it also makes a dreamy topping for:

    • Almond Flour Oatmeal Cookies
    • Gluten-Free Almond Flour Scones
    • Gluten-Free Pumpkin Bread or Oat Flour Pumpkin Muffins
    • Gluten-Free Blueberry Coffee Cake

    Bojon appétit, my sweets! If you make this, I’d love to know. Please leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

    5 from 4 reviews

    Paleo Coconut Butter Glaze for Cookies & Pastries

    Print Recipe Pin Recipe
    Coconut butter forms the base of this easy icing for cookies (or cinnamon rolls, or coffee cake, or spoons). Be sure to start by melting your whole jar of coconut butter to combine the solids with the oil that often separates.
    Alanna Taylor-Tobin
    Prep Time: 15 minutes minutes
    Cook Time: 5 minutes minutes
    Total: 20 minutes minutes
    Servings: 1 cup

    Ingredients

    • ¼ cup + 2 tablespoons (90 g) well-stirred, melted coconut butter
    • 2 tablespoons (30 g) coconut oil
    • 3 tablespoons (55 g) maple syrup
    • ¼ teaspoon vanilla extract (omit for pure white glaze)
    • ⅛ teaspoon fine sea salt
    • ¼ cup (60 g) milk or plant milk
    Prevent your screen from going dark

    Instructions

    • In a small saucepan, combine the coconut butter, coconut oil, maple syrup, vanilla, salt, and milk.
    • Place over low heat and whisk constantly until the icing is smooth.
    • Drizzle over cakes or spread over cookies. If it's too runny, let cool for a bit before using. Or let cool completely for a thickly spreadable icing.
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

      5 from 4 votes (4 ratings without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

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      Rate this recipe after you've made it:




    1. Antonia Sattler says

      October 20, 2024 at 11:58 pm

      You should make long john cream donuts! But paleo. I miss those. Let alone ginger kisses.

      Reply

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    Welcome

    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

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    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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Comment “recipe please” and I’ll DM it to you. 

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Jay did not have a sweet tooth when we first started dating and he also didn't want any cats. Fast-forward a couple of decades and he hoards rhubarb muffins and falls asleep with two fuzzy fourteen-pounders purring on his lap each night. 

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