Perfect Paleo Cut Out Sugar Cookies
Seriously, the holiday season just isn’t complete without with a cookie jar filled with festive sugar cookies. Cookie Santas, candy canes, reindeer—you’ve got to have them! But the traditional sugar cookie recipe isn’t quite “paleo friendly,” so I had to have a little bit fun and experiment with making my own.
Let me tell you, these paleo cut out sugar cookies hit the spot! Serve them with a little hot cocoa and you’ve got yourself the perfect guilt-free treat.
Classic sugar cookies are loaded with processed sugar, butter, and usually contain milk and eggs, but this Paleo cut-out sugar cookie recipe is one you can really feel good about!
How to Make Paleo Cut Out Sugar Cookies
First, this recipe is egg-free, which is a request I get all the time for my recipes — and you won’t have to feel guilty about testing the raw cookie dough 
Arrowroot starch and almond flour are the base for these Paleo cut out sugar cookies, making it gluten free as well.
I love to combine these flours in my recipes! Almond flour provides fiber and a little bit of protein. Arrowroot is also one of my favorite ingredients to include in desserts when possible, because it actually has a lot of prebiotic benefits for the gut and can help with digestion. Almond flour can also be a little bit heavy, so the arrowroot helps to lighten things up a bit and give a nice crisp crunch to the cookies.
Because these paleo cut out sugar cookies are egg free, we’re adding a small amount of coconut flour also. This give is a little more binding capacity that eggs would normally provide.
We’re using pure maple syrup to sweeten these cookies, and use coconut oil instead to butter to keep these dairy free as well. If you’re not a coconut oil fan, you can also substitute with ghee, which will give you a more buttery-tasting cookie closer to that of a classic sugar cookie.
This paleo cut out sugar cookie dough comes together really nicely, and will roll out easily between two sheets of parchment paper. Roll the dough out until it’s about 1/4 inch thick. I recommend freezing it for a bit to make the cookies easier to cut out and separate from the rest of the dough. Because there’s no egg in this recipe, the dough is a little more delicate than you may be used to!
This is a small batch-recipe and will make about 10-12 cookies, so feel free to double this if you want a lot of paleo cut out sugar cookies 
And if you love this recipe, make sure to grab a free copy of my original Paleo Sweets cookbook! (just cover a small shipping fee)s
Paleo Cut-Out Sugar Cookies Recipe
Ingredients
3/4 c almond flour
1/3 c arrowroot starch + 4 Tbsp
1 Tbsp coconut flour
1/2 tsp baking soda
1/4 tsp salt
1/4 c melted coconut oil
1/4 c maple syrup
2 tsp vanilla
Instructions
To prepare the cookie dough:
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Combine the almond flour, arrowroot starch, coconut flour, baking soda, and salt in a medium mixing bowl. Stir well to completely combine.
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In a small bowl mix the coconut oil, maple syrup, and vanilla until well mixed.
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Add the coconut oil mixture to the almond flour mixture and stir well to completely combine.
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Roll out the dough into a ¼” circle between two pieces of parchment paper.
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Place the rolled dough in the freezer for 30 minutes to set.
To bake the cookies:
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Preheat the oven to 350º. Line a baking sheet with parchment paper or silpat and set aside.
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When the dough is set, remove it from the freezer and work quickly using cookie cutters to cut out shapes. Use a spatula to transfer the shapes to the prepared baking sheet.
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Re-roll the dough scraps into a ¼” round, and re-freeze the dough about 10-15 minutes. Repeat the cutting process with the remaining dough.
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When the cookies are ready, place the baking sheet in the oven and bake 10-12 minutes, until the cookies are golden around the edges.
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Allow the cookies to cool fully before serving.
