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The Perfect Paleo Sugar Cookies

The Perfect Paleo Sugar Cookies

EASY PALEO SUGAR COOKIES🍪Cookie cutter season is in full affect at my house—and so are the dirty dishes.🙊 These grain-free, dairy-free, and refined sugar-free cookies will have you (and Santa) mistaking them for the real deal.😏


Side note: I’ve been pretty quiet on here this week—Now that my semester is over, I took the week to decompress and to process some mental clutter that has built up over the past 4 months. Next week I’ll be resuming my regular 3 recipes a week. But for now..I’m parked in front of the TV watching all my favorites Christmas movies. Anyone else love a super cheesy Christmas movies? I know I do!

Back to the cookies! The frosting I whipped up for these cute little guys is definitely time consuming BUT easy—that is if you want to remain paleo. So, I’ve made two. One is quick the other, not so much. The difference is in the texture. I wanted the pretty royal icing with some volume for the pictures, so I waited patiently and I am not mad at how they turned out. The other is a slightly more runny but still just as fun to decorate with!

The Perfect Paleo Sugar Cookies

Adapted from Gluten Free Baking 

Makes: 12-18 cookies (can be doubled)

Timing: 1 hour 20 minutes 



Cookie Dough: 

Dry Ingredients: 

  • 1 cup almond flour, sifted

  • 1 cup tapioca starch

  • 1/2 tsp baking powder 

  • 1/2 tsp fine sea salt 

Wet Ingredients: 

  • 1/4 cup + 2 tablespoons Monk Fruit sugar (or 1/2 cup evaporated cane juice or coconut sugar)*  

  • 1/4 cup coconut oil, solid but slightly softened (not melted)

  • 1 large egg

  • 1 1/2 tablespoons water 

  • 1/2 tsp vanilla extract 

  • 1/4 tsp almond extract (optional)

Royal Icing 1: (Frosting in the pictures)

Royal Icing 2: (Faster method) 


For the dough: 

  1. Combine all of the dry ingredients in a medium mixing bowl and whisk until well combined. 

  2. In a large mixing bowl, using a hand held or stand mixer, combine the coconut oil and sugar until creamed together. If there are lumps of coconut oil remaining, break them up with your fingers.

  3. Now, mix in the egg until just combined. Scrape down the sides of the bowl before adding the dry ingredients, water, vanilla and almond extract. Mix on medium speed until a ball of dough forms. 

  4. To roll out the dough, take a piece of plastic wrap, place the ball of dough in the center, and use it as a guide to shape your ball into a rectangle. Remove the dough from the wrap and place it on the center of a slipat non stick baking mat or parchment paper (I like the silpat because its more durable but either will work). Place the same plastic wrap over the top of your dough. Using a rolling pin, begin to roll out the dough until desired thickness for cookies. Transfer to the fridge, on the parchment paper or mat, and chill for at least 1 hour. You want the dough to be solid when you cut the cookies. (If you’re struggling—like I have a handful of times, here’s a video on how to follow these instructions for rolling out your dough. I usually let me chill overnight while I dry out my meringue powder but again thats time consuming so if your going with the faster method, chill for at least an hour.)

  5. Once the dough has chilled and without removing the dough from the mat, dip your cookie cutters in tapioca flour and begin to cut your cookies with all your fun shapes—leaving 2 inches between each cookie. 

  6. Place the mat with the cookies back into the fridge while your oven heats up—about another 15 minutes (This is to ensure that they are still cold when they go in the oven to prevent spreading). Keep the scraps of dough to make more cookies, simply re-roll the dough and repeat.

  7. Preheat oven to 325 degrees F. 

  8. Place the mat or parchment paper on a baking and bake for 10-12 minutes, or until the edges are slightly golden brown and the cookies are set. 

  9. Allow the cookies to cool completely before frosting (I like to wait 10 minutes and then transfer them to a wire rack to finish cooling).

For the Royal Icing 1: 

  1. Whisk together the meringue powder and warm water for 30 seconds.

  2. Add the the cream of tartar and whisk for another 30 seconds. 

  3. Add the powdered sugar and beat with a hand held or stand mixer for 10 minutes until thick. The frosting should be thick—to test run a knife over the top and count to 10. If the line disappears right around 8-10 seconds, it’s the right consistency. 

  4. Add the food coloring and piper, spread and decorate your heart out! 

  5. To store, dampen a towel with water and place over the top of the bowl at room temperature.

For the Royal Icing 2: 

  1. Gently stir the honey into the melted coconut butter. Stir in the food coloring and drizzle or spread over the cookie (If needed, to soften the mixture, reheat in 5 second increments).

Recipe Notes:

* For the meringue powder, I followed the recipe in the linked video and added monk fruit sugar to ensure that my frosting turned out white instead of light brown.

*For the powdered sugar and regular sugar, you could use monk fruit, evaporated cane juice, or coconut sugar. Coconut sugar’s dark coloring could through off the coloring but it still taste GREAT! Simply combine 1 tablespoon tapioca flour with 1 cup sugar and pulse in a coffee grinder or Vitamix until it turns into powder. Continue to do so until you have the right amount of sugar for you’re recipe.