Paleo Sugar Cookies

A healthier sugar cookie recipe
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The irony of paleo sugar cookies does not escape me, but I wasn’t sure what else to call this healthier, whole food take on the holiday cookie staple.

Paleo Sugar Cookies

Paleo Sugar Cookies

Made with cassava flour, coconut oil, and coconut sugar, it really does have the traditional sugar cookie look, taste, and feel. You can ice them if you want (perhaps use melted dark chocolate, or your fave healthier frosting recipe), but I enjoyed them with out any frosting.

If you’re looking for other healthy dessert ideas to round out your holiday cookie tray, check out these Sweet & Salty Almond Butter Date Caramels, Chewy Almond Date Cookies, or Almond Goji Protein Bites.

Paleo Sugar Cookies

Shop this Paleo Sugar Cookie Recipe

Cassava Flour: Cassava flour es from cassava, or yuca, a root vegetable that is dried and ground. I love this as a gluten-free, grain-free flour. (Yuca the vegetable is also pretty delish, too!) 

I used , which you can get for 10% off on vitacost.. 

Coconut Oil: Coconut oil is a healthy fat that supports a healthy metabolism. I used it in place of butter. Be sure to choose an unrefined version. 

I used Dr. Bronner’s Coconut oil, which is 10% off . 

Coconut Sugar: Coconut sugar is a lower glycemic alternative to white sugar. While it is not a “health food” in the sense that oranges and kale are, it makes a better choice over the traditional table sugar. Similar conventional sugar cookie recipes called for about 1 1/2 cups of sugar, where as this recipe uses a third (66% less!!!) of that amount. 

I like the which is 40% off on vitacost.  

Paleo Sugar cookies

Try These Paleo Sugar Cookies

If you try this recipe, let me know! Leave a ment, rate it (by clicking the stars in the upper right of the recipe card, below), and don’t forget to tag a photo @mariamarlowe or #mariamarlowe on Instagram or Facebook. I’d love to see what you e up with!

Paleo Sugar Cookies
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A healthier sugar cookie recipe made from cassava flour, coconut sugar, and coconut oil.
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  1. 2/3 cup coconut oil, (warmed until it is liquid)
  2. 1 egg
  3. 1 tsp. almond extract (or vanilla)
  4. 2 cups cassava flour
  5. ½ cup coconut sugar crystals
  6. ½ tsp. baking soda
  7. pinch salt
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, bine the coconut oil, egg, and almond extract. Mix well with a fork until well bined. Next, add the remaining dry ingredients and use a rubber spatula to pletely incorporate the dry mix into the wet mix, until a dough is formed.
  3. Place a large sheet of parchment paper on the counter, and place the dough ball on it. Place another piece of parchment paper on top of it, and use a rolling pin (or wine bottle for those of us without a rolling pin) to roll it out into a ¼ inch thickness. You don’t want them to be too thin, or they will break/crumble.
  4. Use cookie cutters to make desired shapes, then carefully transfer them to a parchment lined baking sheet, spacing them an inch apart. You can continue bining dough scraps into a ball, rolling out, and pressing with cookie cutters until all dough is used.
  5. Bake for 12 minutes until edges are golden. You can serve as is, or, if you’d like to ice them, let them cool pletely first.

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