Desserts Paleo Recipes

Paleo Sugar Cookies (Gluten & Dairy Free)

My inspiration for these paleo sugar cookies came from Paleo Running Momma and Gluten Free Baking. I modified to fit the ingredients I had in my house, but definitely check out their websites. They have some great looking recipes.

I sprinkled almond flour and coconut sugar on my parchment paper. I really like this pizza roller from Amazon.
Place half of the dough on the parchment paper & sprinkle with additional flour/sugar.
Place parchment paper on top of dough and gently roll it out.
Cut out into desired shapes.
Prepare icing in a small saucepan. I used Matcha tea for the green coloring.
When icing is at room temperature, decorate cookies as desired.

Cookie Ingredients:

  • 1 2/3 cup almond flour
  • 6 Tbsp coconut flour
  • 2 Eggs
  • ½ cup coconut sugar
  • ¼ cup maple syrup
  • 2 Tbsp coconut oil
  • 1 tsp vanilla
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp sea salt

Matcha Tea Icing Ingredients:

  • ½ cup coconut oil
  • ½ cup powdered coconut sugar (use a dry ingredient blender to make powdered sugar)
  • ¼ tsp salt
  • 1 tsp match tea (optional for coloring)
  • 1 tsp tapioca starch
  • Optional- coconut flakes

Cookie Directions:

  • Preheat oven to 350 degrees F.
  • Use a hand mixer or a food processor and mix eggs, sugar, maple syrup, coconut oil and vanilla together.
  • Mix almond flour, coconut flour, baking powder, baking soda and salt in a separate bowl and slowly add to wet ingredients.
  • Place dough in a glass container and cover with plastic wrap. Chill in fridge for 1-2 hours.
  • Line a baking sheet with parchment paper.
  • Place parchment paper on countertop and sprinkle some extra flour/sugar to keep dough from sticking.
  • Cut dough in half & place one half onto the parchment paper with flour/sugar. Sprinkle some additional flour/sugar on the top of the dough and lightly roll out until about ¼ inch thickness. You can use parchment paper on top to help.
  • Cut into shapes and place on prepared baking sheet about 1 inch apart.
  • Bake for 8-10 minutes or until lightly golden brown.
  • Allow cookies to cool on the pan then transfer to a wire rack.
  • Re-roll scraps and repeat with the remaining dough.

Icing Directions:

  • Melt coconut oil in a small saucepan. Whisk in powdered sugar, salt and match tea.
  • Bring to a light boil and add in tapioca starch.
  • Boil for 1-2 minutes and remove from heat.
  • Cool to room temp and mix again before using it.
  • Optional- sprinkle coconut flakes on cookies.
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JUST EAT REAL FOOD – Stop focusing on calories & focus on what you’re eating and how it makes you feel. Your body is always giving you signals, but many times we ignore them. Pay attention if you develop nausea, gas, bloating, abdominal pain, diarrhea, constipation, headaches, joint pain, rashes, sinus problems, or cold sores. If you develop any of these things after eating, it’s a good indicator that your body is giving you a clue to stop consuming something in your food. Many times these symptoms come from consuming chemicals, artificial coloring, and preservatives. Other times these symptoms can occur from a food allergy or sensitivity. Pay attention. Creating a food diary is a really great way to help you figure out what your triggers are. Food elimination diets are a great way to figure out what your triggers are.

Information in this posting is not intended to diagnose, treat, cure, or prevent any disease. Talk to your medical provider before starting any new supplements or medications.

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