Paleo “Sugar” Cookies, Gluten-Free
These Paleo Sugar Cookies are a healthier soft and fluffy “sugar” cookie recipe made without refined sugars or flours. They come together in less than 30 minutes!
Sugar cookies made without sugar? Yes it is possible with these Paleo “Sugar” Cookies. They are soft, fluffy, vanilla flavored, satisfying Grain-free, Gluten-free, Dairy-free cookies.
They are a healthier non-processed version of sugar cookies and we are here for it! YUM. We also love our paleo chocolate chip cookies and paleo chocolate chocolate chip cookies.
Why this recipe works:
- These cookies are allergy friendly. They are made without dairy or gluten.
- They come together in less than 30 minutes.
- They are made with healthier ingredients. Maple syrup and honey are used to replace refined white sugar. Almond flour and coconut flour are used to replace refined white flour.
- They are soft sugar cookies. They are part cake, part cookie and always hit the spot.
- These cookies are customizable. You can make them for the holidays or a birthday. You can add sprinkles. And You can top them with pretty much anything that you want. Like frosting or ice-cream or even fruit.
Ingredients needed to make these Paleo Sugar Cookies:
- honey– organic drippy honey is easier to measure.
- maple syrup– use real maple syrup and not something with high fructose corn syrup inside.
- apple cider vinegar– organic is best.
- vanilla– with or without alcohol works.
- coconut oil– organic virgin coconut oil is best here. Use a refined coconut oil if you don’t want any coconut taste.
- egg– this binds the cookies together.
- baking soda– this helps the cookies to rise.
- almond flour– blanched almond flour is best for baking because the texture is more refined.
- coconut flour– this helps the texture of gluten-free cookies.
See recipe card below for a full list of ingredients and measurements.
How to make this Paleo Sugar Cookie recipe:
Steps 1- 3
Step 1: Mix the honey, maple syrup, vanilla, apple cider vinegar, and egg to a bowl. Whisk in the coconut oil.
Step 2: Mix together the dry ingredients in a separate bowl. This includes the baking soda, almond flour, coconut flour, and salt.
Step 3: Mix the dry ingredients into the wet ingredients and let the cookie dough sit for 3-5 minutes.
Steps 4-5
Step 4: Scoop into tablespoon sized balls, put dough onto cookie sheet.
Step 5: Bake!
Expert Tips
- Make sure that you melt the coconut oil prior to measuring it! That is key.
- When mixing the wet ingredients together, add the coconut oil last. You don’t want the melted coconut oil to harden and clump, which it tends to do if it touches anything cold.
- Make sure to pack the almond flour and coconut flour. That means that you scoop it from the bag of flour and push it into the measuring cup. This packs in the flour and there is more of it this way.
- Let batter sit 3-5 minutes prior to rolling the cookies into balls so that the coconut flour can absorb the liquid in the batter properly.
- You can add sprinkles to the dough prior to baking these cookies to make a fun funfetti version of these cookies. They probably won’t be Paleo anymore but there are a lot of healthier versions out there these days. We personally like these Good Dees Sprinkles ( they are Keto, Vegan and colored naturally).
Prep 15 minutesCook 12 minutesTotal 27 minutesMakes 12 cookies
Ingredients
- 1/4 cup honey
- 1/4 cup maple syrup
- 1/2 tsp apple cider vinegar
- 1 Tbs vanilla
- 1/4 cup melted coconut oil, ( make sure to measure it in it's melted state)
- 1 egg
- 1/4 tsp baking soda
- 1 cup almond flour, (packed)
- 1/4 cup coconut flour, (packed)
- 1/4 tsp salt
Method
- Preheat the oven to 350 degrees F. Cover a baking sheet with parchment paper or a silicone liner.
- In a large bowl, add the honey, maple syrup, vanilla, apple cider vinegar, and egg. Then add the melted coconut oil last and whisk everything immediately. Whisk until the mixture thickens and becomes a bit cloudy.
- In a separate bowl, mix the baking soda, almond flour, coconut flour, and salt together with a fork.
- Add the dry ingredients into the wet ingredients and mix with a fork. ( If you are adding sprinkles, add them in now). Let the mixture sit for 3-5 minutes. ( This lets the coconut flour absorb the liquid in the batter ).
- Put 1 Tbs sized balls of the dough onto the cookie sheet. Roll them into balls in your hands and flatten them a little with your hand when you put them onto the cookie sheet.
- Cook for 12-15 minutes, then let the cookies cool on the pan. ( Cook time depends on your oven; 13.5 minutes was just right for us)
Notes
- *Note: if your batter is runny or too runny to roll into balls, add a little more flour until the texture is thicker.
- * Make sure that you melt the coconut oil prior to measuring it! That is key.
- * When mixing the wet ingredients together, add the coconut oil last . You don’t want the melted coconut oil to harden and clump, which it tends to do if it touches anything cold.
- * Make sure to pack the almond flour and coconut flour . That means that you scoop it from the bag of flour and push it into the measuring cup. This packs in the flour and there is more of it this way.
- * Let batter sit 3-5 minutes prior to rolling the cookies into balls so that the coconut flour can absorb the liquid in the batter properly.
- * You can add sprinkles to the dough prior to baking these cookies to make a fun funfetti version of these cookies.
