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Paleo sugar cookies are a great treat that I love to give to my family without the guilt of refined sugar, artificial dyes or preservatives found in store-bought sugar cookies or cookie mixes.
I love this recipe because the cookies are thin and delicate with the perfect level of sweetness. It took me a while to get these cookies just right. I usually work with almond butter in my cookie recipes (like my Grain-Free Chocolate Peppermint Cookies), but the blanched almond flour gave these cookies a more fine texture.
Now rather than use a stand mixer or food processor, I LOVE to use my Vitamix for mixing dough. It works so well for batters and dough. In fact, sometimes I’ll even make my almond flour more fine by pulsing it a few times in the Vitamix. So it’s a great all-in-one kitchen tool.
Where to Get Kitchen Pantry Essentials
I get my other baking supplies like baking soda, baking powder, vanilla extract, etc. either on Amazon or my local health food store usually. But then I got a Thrive membership. If you don’t already have one – it’s awesome! It’s like Whole Foods meets Costco. Organic vanilla extract, for instance, is about $5 at my local health food store and $5.30 on Amazon. But it’s only $3.95 (YES!) on Thrive Market. Great deal right? And the raw honey?! Don’t even get me started how much that costs at the health food store. But on Thrive Market it’s just $5.45 for a 10.5 oz jar of raw honey.
Sign up for a Thrive Market membership and get 2 months free and 10% off your first order.
Paleo Sugar Cookies
- 2 cups blanched almond flour (be sure the flour is fine – if not, mix in a Vitamix for a few pulses first)
- 1 pastured or organic egg
- 1/4 cup organic butter (room temperature)
- 1/2 cup raw or organic honey
- 1/4 tsp sea salt
- 1 tsp baking soda
- 1 tsp organic vanilla extract
- 1/4 tapioca flour (for dusting)
1. Add all ingredients to a Vitamix blender. Mix well on setting 3 until mixture forms a ball.
2. Place dough ball in parchment paper and let sit in the refrigerator for about 45 minutes. This allows the dough to firm up so it’s easier to work with.
3. Pre-heat oven to 350 degrees.
4. Sprinkle table top or large cutting board with 1-2 tbsp (or more as needed) tapioca flour.
5. Remove dough from refrigerator and place on dusted cutting board. Dust rolling pin and start rolling out dough until it’s very thin – about 1/8 inch thick (or about the thickness of 2 pennies stacked together).
6. Use cookie cutters to cut out shapes. Keep dusting surface and rolling pin as needed.
7. Line a baking sheet with parchment paper. Place cookies on top – about 2 inches apart.
8. Bake for 6-8 minutes – or until the edges of the cookie are browned and center is firm.
9. Let cool on a wire rack for at least 10 minutes. Use your favorite frosting to decorate as desired.
Makes about 28 small cookies.
Tip: These cookies are usually eaten right away in my house. But if you store more than 1-2 days, keep them in the freezer and take out when you need it. This helps to keep the firmness of the cookie intact.
p.s. Looking for tips to transition to a real food or healthy gluten-free lifestyle? Check out my free Real Food Guide email course and e-book.disclosure.
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