Paleo Sugar Cookie Cutouts




Paleo Sugar Cookie Cutouts
  • ¾ cup coconut flour - use a slightly scant ¾ cup if using any brand other than Honeyville
  • ¾ cup tapioca flour
  • ½ cup honey/maple syrup (I use ¼ cup of each)
  • 6 tbsp canned coconut milk
  • 2 tbsp melted coconut oil
  • 2 tbsp melted ghee
  • 1 tbsp vanilla
  • 1 tsp baking soda
  • ½ tsp sea salt
Royal Icing:
  • 2 cups powdered sugar of choice (coconut palm, maple, organic cane)
  • 1 cup butter/shortening, softened to room temp (I use a bit of both)
  • 1 tsp vanilla
  1. Preheat oven to 325. Line a baking sheet with parchment paper & break out the rolling pin!
  2. In a large mixing bowl, whisk all dry ingredients together and form a well in the center.
  3. In a medium bowl, whisk melted ghee + coconut oil, honey/maple syrup, milk, and vanilla together and pour into well. Mix until well-combined dough forms.
  4. Set aside for 1-2 minutes to let liquids absorb, then, form into a ball of dough. Place dough ball onto a large sheet of parchment paper with another sheet directly on top.
  5. Using a rolling pin, roll dough out into a 10x16 inch rectangle. Use cookie cutters to cut out shapes and place onto parchment-lined baking tray. If using sprinkles, evenly distribute onto cookies now.
  6. Chill baking sheet with unbaked cookies in refrigerator for 15 mins. Immediately place chilled baking tray into preheated oven. Bake for around 11 mins until lightly golden brown.
  7. Remove and let cool completely before coating/piping with royal icing.
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Blogger at Merit + Fork
Chef de Cuisine of Merit + Fork, Nicole's posts are primarily food driven, with a dash of natural health and beauty tips for good measure.

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