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.
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.
Paleo Sugar Cookies
Amount Per Serving
Calories 75Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Saturated Fat 1g5%
Total Carbohydrates 5g2%
* Percent Daily Values are based on a 2000 calorie diet.