Decorating sugar cookies just seems like such a Valentine’s Day kind of thing, doesn’t it? Well, even though I follow a mostly paleo diet, I’m not one to let that diet stand in the way of fun traditions 🙂 If I want sugar cookies, why not make up a Paleo Sugar Cookies recipe?? Well, friends, I’ve done just that!
And can I tell you? These paleo sugar cookies are amazing!!! They are light and fluffy, AND they stayed fresh for almost an embarrassing amount of time… Like 5 days later we were still biting into them, and they STILL had the just-out-of-the-oven taste!! Five days, people!
And not only are these paleo, that makes them inherently gluten free sugar cookies as well! So even if you’re just excluding gluten, these are definitely the right choice for you!
If I’m going to make paleo sugar cookies, I also (clearly!!) have to make a delicious icing to go on top! Coming up next to the blog is the Chocolate Salted Caramel icing you see on top of these yummy cookies… Perfect to use with a decorating/ piping bag to make cute designs, or even words, like you can see in the pictures! And this helps you avoid using food coloring, although if you do, this Natural Food Coloring
is the perfect choice!
Paleo Sugar Cookies
- Total Time: 30 minutes
- Yield: ~24 cookies
Description
These paleo and gluten free sugar cookies are perfect for kids or adults to make! They’re so much fun, and taste impressively like the real thing! They are pretty easy to make, and last in a covered container for up to 5 days!
Ingredients
- 2 c almond flour
- 1 c coconut flour
- 1 c tapioca flour (also called tapioca starch)
- 1/2 t baking powder
- 1 c unsalted butter or ghee, softened
- 1 c honey
- 1 egg
Instructions
- Mix together dry ingredients and set aside.
- In a mixer, mix together the butter and honey. Add the egg and blend.
- Slowly add dry ingredients and mix until smooth.
- If you want the super smooth consistency you’re used to with traditional sugar cookies, put the dough in a food processor and blend even more.
- Then cover and put in the refrigerator for 2 hours.
- Preheat the oven to 350.
- To cut the dough into shapes, sprinkle a baking mat or countertop with tapioca flour. Then roll out the dough to about 1/4 in thickness. Cut shapes and place on a cookie sheet lined with parchment paper.
- Cook for 8-10 minutes until the tops are golden. Remove from oven, keep on the pan for another 5 minutes, then transfer to a wire cooling rack.
- Prep Time: 30 minutes
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