Paleo Sugar Cookies

13 Dec 2013 by Karen Pendergrass in Recipes

It’s that time of year again for Paleo Sugar Cookies

With Christmas less than 2 weeks away, it’s time to start rolling out the recipes for Paleo Sugar Cookies.

Your family and friends might wonder, “Why bother with a Paleo recipe for sugar cookies? After all, it’s the holidays so why not just eat “regular” sugar cookies made with wheat flour and just go back on our “silly” diets after the New Year?” News Flash: some of us cannot do that. Autoimmune diseases ring a bell? The aftermath is so not worth it. Besides, these are super yummy so there’s no need to feel sorry for me. I’m not missing anything.

Since my mom is the one that got me to go Paleo in the first place, it’s only fitting that I steal her Paleo Sugar Cookie recipe and share it with the world because not only is this recipe Paleo, it’s also Gluten-free and even Vegan so you can pretty much share these cookies with everyone. How’s that for holiday spirit?

Here are Kimberly’s instructions for making perfect Paleo Sugar Cookies, starting with the Paleo Egg Nog. Thanks, mom!


Kimberly’s Instructions: 

1. Get your children to commit to helping you make Paleo Sugar Cookies

2. Turn on obnoxious Christmas music

3. Pour a glass of Paleo Egg Nog

4. Spike it with Rum (if that’s your thing, of course)

5. Begin!


What you will need:

Festive Cookie Cutters

Rolling Pin

Parchment Paper

2 Bowls (one large)

Baking Sheet

Wire Rack


Ingredients for Paleo Sugar Cookies:

1 ½ Cups Sifted, Blanched Almond Flour

1 Cup arrowroot flour

½ Teaspoon Sea Salt

¼ Teaspoon Baking Soda

⅓ cup Grass-fed butter

½ cup Honey

‎ cup Applesauce

1 Teaspoon Vanilla Extract

½ Teaspoon Grated Lemon Rind (Optional)



1. Preheat oven to 350°

2. In the large bowl, mix almond flour, arrowroot flour, salt, baking soda, and lemon rind together. Set aside.

3. In another bowl, mix wet ingredients of coconut oil, honey, vanilla, and applesauce.

4. Pour wet ingredients into dry and mix thoroughly.

5. Place the dough into the refrigerator for two hours to “set”.  It should be very cold as the dough can be very “doughy”.

6. Once the dough has set, roll the dough out onto parchment paper until it is at the desired thickness. 1/4 inch thick is probably best. Dust with almond flour as necessary. Also, dust your hands well with arrowroot powder to handle the dough.

7. Make your kids cut out cookie shapes with cute, festive cookie cutters.

8. Place the cookies on a parchment-paper lined cookie sheet.

9. Bake for 8 minutes or until lightly brown. Cool completely on the wire rack, Set in the refrigerator.

10. Make some frosting!




Karen Pendergrass

Karen Pendergrass is the Author of The Sustainability Diet; Founder and Executive Director of The Paleo Foundation, Certified Paleo, Paleo Approved, and Paleo-Friendly Food Certification Labels; creator of the International Paleo Movement Group on Facebook, and creator of The Paleo Movement Online Magazine.

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  1. Elizabeth

    In the process of attempting them as well…definitely not working. The dough is too gooey. It’s almost impossible to roll out and even worse to try to use a cookie cutter. By the time you try to get it off the parchment paper to the cookie sheet, it’s a blob of dough. The dough itself tastes good, so I’m going to attempt to hand form them and see how that works!

    • Karen Pendergrass

      I’ll have to talk to my mom so see where I screwed up in writing out this recipe.

  2. Amanda

    These worked for me! I doubled the recipe, and used grass-fed butter, and I don’t think it was quite a cup’s worth. The dough is sticky but I covered the parchment paper, my hands and the rolling pin with some of the arrowroot flour to help. I also only rolled the dough super-chilled. I returned it to the fridge to stay cold in between. So excited to have Christmas cookies to decorate without gluten!! Thanks Karen!!

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