Skip to main content

Paleo & Grain Free Sugar cookies

I have always enjoyed making roll-out sugar cookies. I created this recipe for a valentine's day treat.
These have such a similar texture and taste, to the ones that I used to make. They have the perfect amount of softness/chewiness for me. I like my cookies to be on the soft side. You can bake them for longer if you like them crunchier. 
Paleo & Grain Free Sugar cookies 
Makes about 2 dozen 
depending on the size of your cookie

Cookie Ingredients
1/4 C. Palm Shortening  
1/4 C. Maple Syrup 
1 Egg
1 1/2 C. Almond Flour 
3 Tbsp. Coconut Flour 
2 Tbsp. Arrowroot Starch 
1/2 tsp. Salt 
1/8 tsp. Baking soda

 (extra 1/8 C. almond flour to roll out dough)

 Chocolate Frosting ingredients 
3/4 C. Coconut Oil 
2/3 C. Cocoa Powder
1/2 to 2/3 C. Maple Syrup(adjust to your taste) 
1/4 tsp. salt

 Cookie Instructions  
Pre-heat oven to 350' F. Grease a cookie sheet with palm shortening and set aside. 
In a medium size bowl mix the palm shortening, maple syrup and egg. Then add the rest of the ingredients and stir. 
Take out of the bowl and wrap with plastic wrap or put dough in a plastic bag, flatten in to a disc and refrigerate for 20-30 minutes. Roll out dough between 2 pieces of parchment paper. 
Cut out shapes using a cookie cutter and place onto the greased pan. Make sure that they are not touching. 
Bake for 6-10 minutes, or just until they start to get lightly golden brown around the edges. 
Let cool for a few minutes before transferring to a plate or wire rack to cool. Make sure they are cooled completely before frosting.  

 Chocolate Frosting Instructions
Melt coconut oil in a small microwave safe bowl. Add the cocoa powder and stir. Then add the maple syrup and salt and mix well.
Cover and let cool in the fridge for 10-15 minutes, giving it a good stir every 3-5 minutes until it is thick enough to frost cookies.  

Enjoy!

Labels:

Comments

Post a Comment

Popular posts from this blog

Grain Free & Paleo Strawberry Cupcakes

I wanted to make strawberry cupcakes, so I got to work and created this recipe. The cupcakes are so moist and Yummy!   These are the best strawberry cupcakes I have ever tried. I had an idea for strawberry frosting that I have been wanting the try for a while now.  I tried it and the frosting turned out so good! It makes these cupcakes so good! To go to my strawberry frosting recipe click  here.   Grain Free & Paleo Strawberry Cupcakes Ingredients   1 1/2 C. Almond Flour  1/3 c. Coconut Flour  1 tsp. Baking Soda  1/2 tsp. Salt  3 eggs  2 Tbsp. Coconut oil 1 C. Strawberry puree* 1/4 C. Maple syrup  3 Tbsp. Lemon Juice(about 1/2 of a lemon) Strawberry Frosting Recipe Instructions *If you are making the strawberry frosting along with this recipe blend about 1 pound of strawberries(I used frozen)until smooth. Take out 1 cup for the cupcakes and use the rest f...
Post a Comment
Read more

PALEO NANAIMO BARS

My brother makes Nanaimo  Bars often, and they were my favorite. This time when he was going to make them,  I had to find a way that I could enjoy these again, with everyone else!  Side be side you could not tell the difference between mine and his! These are so so much healthier and just as good, if not better! They are so rich and creamy! I can't get my fill! They are my new favorite dessert!   Paleo Nanaimo Bars Makes 16 squares Ingredients    Crust   1 cup walnuts 1 cup unsweetened shredded coconut 8 medium size Medjool dates 1/2 cup cocoa powder 1/8 tsp. salt  coconut milk, as needed Middle layer 1 cup Cashews, soaked* ½ cup melted coconut oil ¼ cup maple syrup  ¼ cup coconut milk 1/8 tsp. salt Chocolate Layer 1/2 cup cocoa powder ⅓ cup maple syrup  1/3 cup melted coconut oil 1/8 tsp salt Instructions Grease a 8 by 8 inch pan with coconut oil, and set aside. Crust ...
Post a Comment
Read more

Dairy Free and Paleo Homemade Chocolate Chips!

Dairy Free and Paleo Homemade Chocolate Chips Ingredients 1/2 C. coconut oil  1/2 c. + 3T. cocoa powder 1/4 tsp salt  1/4 C. maple syrup  Instructions   Melt coconut oil then stir in cocoa and salt. Add maple syrup and stir. Let cool on the counter, until is is no longer warm.  Meanwhile, place a sheet of parchment paper on top of a cookie sheet, (make sure that it fits in your freezer). Pour the chocolate into a plastic bag, and cut a small hole in the tip of the bag.  Pipe little dots in rows across the parchment paper.  Once it is full, place the pan in the freezer for 5 minutes. After that they should be completely set, and should easily  come off the paper.  Transfer to a plastic bag or container and store in the freezer. Repeat with any left over chocolate. You can also make chocolate "chunks" with this recipe.  Line a large flat container with parchment paper, make sure th...
Post a Comment
Read more