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Paleo Sugar Cookies (nut free & gluten-free)

Recipe by The Pioneer Chicks
Prep Time 20 minutes
Cook Time 8 minutes
40 minutes
Total Time 1 hour 8 minutes
Servings 3 dozen
Author Alexa Lehr

Ingredients

Cookies

  • 1 cup Bob's Red Mill tapioca flour
  • 1/2 cup cassava flour
  • 1/2 cup Nutiva coconut flour
  • 1/2 tsp. cream of tartar
  • 1/2 tsp. baking soda
  • 3/4 cup powdered coconut sugar
  • 1 large free-range, organic egg room temp
  • 1 tsp. pure vanilla extract
  • 1/2 cup organic, grass-fed butter melted

Frosting

  • 1/4 cup organic butter, softened
  • 3/4 cup powdered coconut sugar
  • 1 tsp. pure vanilla extract
  • 2 tsp. unsweetened coconut milk

Instructions

  • Preheat oven to 375°F. Line two cookie sheets with parchment paper.
  • In a large mixing bowl, mix together the butter, coconut sugar, and vanilla extract.
  • Add the rest of the ingredients and stir until combined. You should be able to handle the dough without it sticking to your hands. Divide the dough in half.
  • Prepare two pieces of waxed parchment paper and sprinkle tapioca flour on one piece. Place half of the dough on the floured wax paper and flatten the dough slightly.
  • Using a rolling pin, roll out the dough until it is a little over an 1/8 of an inch thick. Peel pack the top layer of wax paper and use cookie cutters to make the cookies.
  • Transfer the cookies to the cookie sheets with a metal spatula. Continue the process until all the dough is used up.
  • Bake standard size cookies for 7-8 minutes. Allow them to cool before frosting.

Frosting

  • Beat together all of the frosting ingredients. Add more coconut milk if the frosting is not smooth enough. Enjoy frosting the cookies!