These easy paleo sugar cookies are perfect for any time of year! They the perfect soft texture & hold together well. Perfect to decorate for Christmas, Easter, Halloween, birthday’s etc. No one will guess these are made with grain-free ingredients, both kid & adult approved!
If you follow me on Instagram you will have seen me teasing these on there! I have tested them to make sure they are perfect multiple times. They turn out great with both butter or coconut oil. I like to use refined coconut oil for these to reduce the coconut taste, but both virgin or refined will work. Refined simply has the coconut taste removed!
Gluten and grain-free paleo sugar cookies
These paleo sugar cookies are both gluten & grain-free. I use my favourite combination of grain-free flours; coconut, almond & tapioca. They are all easily accessible and can be found in the health food section of most grocery stores or online. I love to get my almond flour from Costco as that is the most cost effective option & they have superfine almond flour. I recommend superfine almond flour for all grain-free baking as it results in a much more authentic final baked good. These cookies are no exception, so I would definitely recommend superfine almond flour.
Also if your flours look clumpy or just to be safe, you can sift (using a fine mesh sieve) them into the bowl. This removes any possible clumps & again will result in a much more accurate final product.
Dairy-free paleo sugar cookies
You can use refined or unrefined coconut oil. Refined coconut oil lacks that classic, light coconut taste, whereas unrefined still has that coconut flavour. I used unrefined & personally didn’t notice any coconut flavour in these at all. You could also use regular butter if you are not dairy-free. Or you can also try your favourite vegan butter. My favourite is Miyoko’s.
How to make these paleo sugar cookies sugar-free
If you want to go for the real thing, go for it & use good old powdered sugar. For a refined sugar free option you can use powdered coconut sugar. I just make my own from home by blending regular coconut sugar in the blender until it forms a powder. Note that using coconut sugar will result in a darker sugar cookie.
For a sugar-free option my go-to sweetener for this recipe is powdered Lakanto. I even made an eCookbook including it as my main sweetener of choice for most of the recipes! It bakes so well & is the most authentic sugar-free sweetener I have found. It is made with a mix of erythritol and monk fruit. Feel free to use 100% powdered Lakanto in this to make these sugar cookies very low in sugar (the only sugar in 20 cookies will be from 1 tbsp of maple syrup), or use 1/4 cup powdered Lakanto & 1/4 cup regular powdered sugar to cut the added sugar in half.
Tips for the best paleo sugar cookies
- Chill the dough for 10 minutes
- Sift the almond, coconut & tapioca flour if there are clumps in yours
- Use superfine almond flour (Costco has a great price for superfine almond flour!)
- Use refined coconut oil instead of virgin for these cookies, to reduce the coconut flour
- Make sure to gently place them on the baking tray so they don’t break
How to store these paleo sugar cookies
I store these in an air-sealed container in the fridge. They should last up to 5-7 days. You can also try freezing them (without the icing) & thawing when you wish to enjoy or ice them.
What to use for the icing?
I used store bought for these & wasn’t too picky. I have a dairy-free glaze recipe on this post that would be excellent with these. I would recommend omitting the maple syrup & adding slightly more or less powdered sugar to reach your desired icing thickness.
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Paleo Sugar Cookies
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 20 cookies 1x
- Diet: Gluten Free
Description
These easy paleo sugar cookies are perfect for any time of year! They the perfect soft texture & hold together well. Perfect to decorate for Christmas, Easter, Halloween, birthday’s etc. No one will guess these are made with grain-free ingredients, both kid & adult approved!
Ingredients
- 1/3 cup butter, vegan butter or refined coconut oil, softened
- 1/2 cup powdered sweetener of choice* (see notes for suggestions)
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 tsp pink salt
- 1 egg
- 1/4 cup tapioca flour
- 1/2 tsp baking soda
- 1 + 3/4 cup almond flour, superfine (I recommend sifting the almond, tapioca & coconut flour if they appear clumpy)
- 1/4 cup coconut flour
- 1 tbsp maple syrup
- icing or glaze of choice**(I just used store bought for these)
Instructions
- Pre-heat oven to 350 degrees F & line a baking tray with parchment paper. Set aside.
- In a large bowl cream together the butter or coconut oil & the powdered sugar. Add in the extracts.
- Add the rest of the ingredients to combine a dough.
- Let the mixture chill for 10 minutes in the fridge (not freezer).
- Using two pieces of parchment paper, one on the counter, & one over the dough, roll out the dough with a rolling pin or filled up water bottle to the desired thickness you want your sugar cookies to be. I made mine about 1/4 inch thick. I also made some without rolling out the dough & simply rolled the dough into balls with my hands and then flattened them out on the baking sheet before baking. This method yields a super soft & thicker type sugar cookie rather than the rolled out ones.
- Carefully use cookie cutters or a circular glass to cut out your cookies.
- Gently place them on your baking sheet.
- I baked mine for about 7 minutes as I like a softer sugar cookie. If you like your sugar cookies crunchier, bake around 10 minutes. Watch them carefully as to not burn them. Baking time is from 5-10 minutes depending on how thick they are & the texture you are going for.
- Remove from the oven & let cool before icing. I used store-bought, but you can use the glaze recipe I suggested (adding more powdered sugar until the thickness you want is reached) or your favourite icing recipe.
- Enjoy!
Notes
*You can use regular powdered sugar or for a sugar-free option I recommend powdered Lakanto. You can also use coconut sugar, to make it powdered pulse in a blender until it forms a powder. Note coconut sugar is darker so this may make your sugar cookies slightly darker.
** I have a dairy-free glaze recipe here that would be great with these. Omit the maple syrup & add the powdered sugar until it becomes thick enough for your icing preference.
- Category: cookies
- Method: oven
- Cuisine: dessert
Keywords: sugar cookies, paleo, grain free
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Can I replace the egg with something?
I haven’t tried any subs for the egg yet! The egg is a key ingredient to hold the cookies together. Let me know if you end up trying any subs & how they work 🙂
These were amazing! Tastes very delicious everyone loved them! Highly recommend making them!
★★★★★
I am so glad you loved them Crystal! The photo you sent me was BEAUTIFUL! You made them look so good! Have a great week 🙂
Great flavor & so soft. Super quick to make! I loved them even without a frosting.
★★★★★
Yay! I am so happy to hear this! 🙂 Glad you made them!!