Paleo sugar cookies are a great treat that I love to give to my family without the guilt of refined sugar or artificial dyes found in store-bought cookies.
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. Great for kids, this recipe makes a big batch, perfect for Christmas, special occasions, any time really! Naturally sweetened, protein rich and delicious – give them a try!
The Best Paleo Sugar Cookies
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, 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.
How To Make Paleo Sugar Cookies – Step By Step
- Add all ingredients to a Vitamix blender. Mix well on setting 3 until mixture forms a ball.
- 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.
- Pre-heat oven to 350°F/180°C.
- Sprinkle table top or large cutting board with 1-2 tbsp (or more as needed) tapioca flour.
- 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).
- Use cookie cutters to cut out shapes. Keep dusting surface and rolling pin as needed.
- Line a baking sheet with parchment paper. Place cookies on top – about 2 inches apart.
- Bake for 6-8 minutes – or until the edges of the cookie are browned and center is firm.
- Let cool on a wire rack for at least 10 minutes. Use your favorite frosting to decorate as desired.
Benefits of Almond Flour
Almond flour is a popular alternative to traditional wheat flour. It’s low in carbs, packed with nutrients and has a slightly sweeter taste.
Almond flour may also provide more health benefits than traditional wheat flour, such as reducing “bad” LDL cholesterol and insulin resistance. It’s particularly rich in vitamin E and magnesium, two important nutrients for health.
How to Keep Sugar Cookies Fresh
To ensure that sugar cookies stay soft while stored at room temperature, try lining an airtight container with a lightly dampened paper towel, followed by a couple of layers of wax paper on top of the paper towel, before stacking the cookies on top. An airtight container will keep them fresh for a 3-4 days.
Top Tips for Paleo Sugar Cookies
- Let the butter stand at room temperature for about an hour, until it’s soft and gives to gentle pressure. If you’re really pressed for time, you can speed the process along by cutting the butter into small cubes, or even grating it.
- Vitamix is your friend! If you have one I’d highly recommend using it.
- Pull the cookie sheet from the oven as soon as they’ve set and gained some color, but not too much.
- One of the keys to great sugar cookies is mixing the dry ingredients only until they’re just incorporated, and not a second longer. Once the dry ingredients are added, less mixing equals more tender cookies.
More Recipes You Might Like
Paleo Sugar Cookies
Ingredients
- 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
Instructions
- Add all ingredients to a Vitamix blender. Mix well on setting 3 until mixture forms a ball.
- 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.
- Pre-heat oven to 350°F/180°C.
- Sprinkle table top or large cutting board with 1-2 tbsp (or more as needed) tapioca flour.
- 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).
- Use cookie cutters to cut out shapes. Keep dusting surface and rolling pin as needed.
- Line a baking sheet with parchment paper. Place cookies on top – about 2 inches apart.
- Bake for 6-8 minutes – or until the edges of the cookie are browned and center is firm.
- Let cool on a wire rack for at least 10 minutes. Use your favorite frosting to decorate as desired.
Notes
Equipment:
- Vitamix blender (I love this one)
- Spatula
- Rolling pin
- Parchment paper
- Baking pans
- Cookie cutters
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I always use this recipe to make sugar cookies during the holidays. My kids love it.
These look so much fun to make, love the star shapes!