I love holiday baking and this is when it’s hard for me not to make family favorites and traditional sugar cookies. If you don’t have food allergies or sensitivities and you want to make those once a year, go for it. But for some, indulging even at the holidays is a no-no. In this Paleo holiday baking post, I’ll share my attempt at Paleo cutout cookies and some of our favorite recipes from around the web!
So I set out to recreate Against All Grain’s cutout cookie recipe for this paleo holiday baking post. I choose it because it’s simple and I like all her recipes.
Start with putting all the ingredients (minus the coconut flour) into the food processor.
Process until a smooth ball forms. Then remove and place between two pieces of parchment paper and roll out with a rolling pin.
Sprinkle with the coconut flour and save some to dip cookie cutters in.
Bake for 8-10 minutes at 350 degrees.
I didn’t use her frosting recipe because it called for two ingredients I didn’t have. Instead, I found this one on PaleoBaking.com
2 Cups solid coconut oil
1 Cup honey
2 Teaspoons Vanilla
Mix all ingredients in a food processor until creamy.
I divided the frosting up into 3 dishes and added food coloring. This frosting is very creamy-best for cupcakes and cakes, but it worked well for the cookies. Really easy to make and spread.
These cookies are a really great alternative to traditional sugar cookies. I’m not gonna lie and say they taste the same, but if you are sticking to your Paleo lifestyle during the holidays, these are perfect!
Here are a few links to some other holiday baking recipes that we like.
- 2.5 Cups blanched almond flour
- ¼ C honey
- 1 egg
- 2 tsp coconut oil
- ½ tsp pure vanilla extract
- ½ tsp baking soda
- ¼ tsp sea salt
- 1 tsp coconut flour
- Preheat oven to 350 degrees F
- Place all the dough ingredients, except the coconut flour, in a food processor and process until a smooth ball forms, about 30 seconds
- Flatten the ball of dough into a ½-inch thick disk and wrap in plastic wrap. Place in refrigerator and chill for 20 minutes or more.
- Place the dough between 2 sheets of parchment paper and roll out to ¼-inch thickness. Remove the top sheet and sprinkle the dough with the coconut flour, rubbing it in slightly with your fingertips. Dip the cookie cutter in a little flour, then cut out shapes, peeling away excess dough. Gather the excess dough into a ball and reroll it to make more cookies. If it starts to dry out or crack when rolled a second time, lightly wet hands before kneading scraps to add a little moisture back into the dough.
- Place the cookies on a tray lined with parchment paper and bake for 8-10 minutes. Cool completely on a wire rack.
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