It’s That Time of Year Again for Paleo Sugar Cookies

It’s That Time of Year Again for Paleo Sugar Cookies

paleo sugar cookies

With Christmas less than 2 weeks away, it’s time to start rolling out the recipes for Paleo Sugar Cookies.

Your family and friends might wonder, “Why bother with a Paleo recipe for sugar cookies? After all, it’s the holidays so why not just eat “regular” sugar cookies made with wheat flour and just go back on our “silly” diets after the New Year?” News Flash: some of us cannot do that. Autoimmune diseases ring a bell? The aftermath is so not worth it. Besides, these are super yummy so there’s no need to feel sorry for me. I’m not missing anything.  Since my mom is the one that got me to go Paleo in the first place, it’s only fitting that I steal her Paleo Sugar Cookie recipe and share it with the world. How’s that for holiday spirit?  Here are Kimberly’s instructions for making perfect Paleo Sugar Cookies, starting with the Paleo Egg Nog. Thanks, mom!

Kimberly’s Instructions: 

1. Get your children to commit to helping you make Paleo Sugar Cookies

2. Turn on obnoxious Christmas music

3. Pour a glass of Paleo Egg Nog

4. Spike it with Rum (if that’s your thing, of course)

5. Begin!

What You Will Need:

  • Festive Cookie Cutters
  • Rolling Pin
  • Parchment Paper
  • 2 Bowls (one large)
  • Baking Sheet
  • Wire Rack

Ingredients for Paleo Sugar Cookies:

  • 1 ½ Cups Sifted, Blanched Almond Flour
  • 1 Cup arrowroot flour
  • ½ Teaspoon Sea Salt
  • ¼ Teaspoon Baking Powder
  • ⅓ cup Grass-fed butter
  • 1 Cup Date Sugar or Coconut Sugar
  • 1 Large Egg
  • ¼ cup Applesauce
  • 1 Teaspoon Vanilla Extract
  • (Optional) Granulated Sugar*


  1. In a large bowl, mix together the butter and sugar until light and fluffy.
  2. Add egg, applesauce, and vanilla. Beat to combine.
  3. In a separate bowl, mix baking powder and salt and flours until well combined.
  4. Add flour mixture slowly to butter and egg mixture until doughy and well-combined.
  5. Transfer dough onto parchment paper, and cover with another piece of parchment paper.
  6. Roll out dough until it becomes flattened and slightly disk-shaped.
  7. Chill dough for 1-2 hours.
  8. Preheat oven to 350 degrees.
  9. Place chilled dough on a lightly floured, flat surface and roll to a ¼-inch thick.
  10. Cut out with cookie cutters.
  11. Transfer to the parchment-lined baking sheets, and bake 15-20 minutes until cookies are firm to the touch.
  12. Cool on wire rack.




7 Responses

  1. In the process of attempting them as well…definitely not working. The dough is too gooey. It’s almost impossible to roll out and even worse to try to use a cookie cutter. By the time you try to get it off the parchment paper to the cookie sheet, it’s a blob of dough. The dough itself tastes good, so I’m going to attempt to hand form them and see how that works!

  2. These worked for me! I doubled the recipe, and used grass-fed butter, and I don’t think it was quite a cup’s worth. The dough is sticky but I covered the parchment paper, my hands and the rolling pin with some of the arrowroot flour to help. I also only rolled the dough super-chilled. I returned it to the fridge to stay cold in between. So excited to have Christmas cookies to decorate without gluten!! Thanks Karen!!

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