Paleo Sugar Cookies
User Reviews
5
Paleo Sugar Cookies
Description
Get the Recipe: Paleo Sugar Cookies use a blend of almond flour and coconut flour as the base, enhanced with melted grass-fed butter or ghee along with maple syrup and vanilla for sweetness and flavor. The dough is mixed until smooth, then refrigerated to firm up, which helps with rolling and cutting precise shapes. Rolled out between parchment sheets to a half-inch thickness, the dough is cut into cookies and baked at 350°F for 6 to 8 minutes, depending on cookie size.
This recipe results in sugar cookies that differ from traditional wheat flour versions by having a softer texture due to the almond flour, yet still maintaining their shape for cut-outs. Once baked and slightly cooled, they can be dusted with confectioner's sugar to add a classic finishing touch. The cookies are best stored at room temperature in an airtight container for up to three days.
The recipe notes suggest thorough mixing to avoid clumps of butter and emphasize that longer refrigeration makes dough easier to cut. These cookies offer a grain-free alternative for those following a Paleo diet or anyone wanting a cookie with different flavors and textures than standard sugar cookies.
Ingredients
- 1 cup almond flour
- ¼ cup coconut flour
- 2 tbsp grass fed butter melted, or ghee
- ¼ cup maple syrup
- 2 tsp vanilla extract
- ½ tsp baking soda
Instructions
- First, add all ingredients to a large mixing bowl or KitchenAid and mix until dough is formed.
- Next, form dough into a ball and wrap in plastic wrap. Refrigerate for at least 20 minutes.
- Remove dough from fridge and preheat oven to 350 degrees Fahrenheit. Then, line a baking sheet with parchment paper.
- Place dough between two sheets of parchment paper and use a rolling pin to roll dough out to 1/2 inch thickness.
- Remove top sheet of parchment paper. Using cookie cut outs, cut out dough. Place cookies on baking sheet.
- Continue this process until the dough is used up.
- Next, bake for 6 to 8 minutes, depending on size and shape of cookies.
- Remove pan from oven and allow cookies to cool on baking sheet for 3 minutes before carefully transferring them to a cooling rack.
- Finally, once cooled completely, dust with confectioner's sugar if desired.
Notes
- Ensure the butter is fully incorporated to avoid clumps in the dough for smooth rolling.
- Refrigerate the dough at least 20 minutes or longer to make cutting the cookies easier.
- These cookies are softer than traditional sugar cookies due to the almond flour used.
- Store leftovers in an airtight container at room temperature for up to three days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 5mg | 2% |
| Sodium | 67mg | 3% |
| Potassium | 17mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 58IU | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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