Paleo Cut-Out Cookies
While the image shows a Christmasy theme with the trees and stars I had to bring these cookies to you now in time for Valentine’s Day. Decorated cookies are perfect for this upcoming holiday and for those of you following a paleo diet, here is the rolled sugar cookie recipe you have been waiting for! Elizabeth Barbone has brought us a whole book, World’s Easiest Paleo Baking, of all kinds of baked goods and desserts. Don’t miss her Marble Pancakes with their heart theme.
Reprinted from World’s Easiest Paleo Baking by Elizabeth Barbone (Lake Isle Press, 2016). Recipes and photography copyright Elizabeth Barbone.
I own at least 100 cookie cutters. Every time I think about paring it down, I remember that my odd- ball collection contains everything from stars to a dachshund to an armadillo. And who can part with an armadillo cutter? Not me.
No matter what shape you cut these cookies, make sure the dough warms up a little before rolling it. If the dough cracks as you roll, that means it’s too cold. If it sticks to the counter, it’s too warm. Oh, and those cutters? Dip them in tapioca starch before cutting out shapes; it keeps the dough from sticking to the cutter.
Active Time: 20 minutes
- 113 grams (1 cup) finely ground almond flour
- 113 grams (1 cup) tapioca starch
- 1⁄2 teaspoon baking powder, homemade or grain-free store-bought
- 1⁄2 teaspoon salt
- 85 grams (1⁄2 cup) evaporated cane juice or coconut sugar
- 57 grams (1⁄4 cup) coconut oil, solid, or unsalted butter, softened
- 1 large egg (about 50 grams out of the shell)
- 1 teaspoon vanilla extract
- 1 tablespoon water
- Whisk the almond flour, tapioca starch, baking powder, and salt together in a small mixing bowl. Combine the evaporated cane juice and coconut oil in a medium mixing bowl. Use a handheld mixer set on medium speed to beat them until a thick paste forms. If there are any large lumps of coconut oil, stop the mixer and squeeze the paste together with your hand, or break up the lumps with a fork. Add the egg and mix until combined. Stop the mixer and add the dry ingredients, vanilla, and water. Mix until a dough forms.
- Turn the dough out onto the counter. Knead gently a few times. Wrap the dough in plastic wrap and chill for 1 hour.
- Adjust an oven rack to the middle position and preheat the oven to 325oF. Line a rimmed baking sheet with parchment paper.
- Allow the dough to sit outside the refrigerator for about 10 minutes. Cut the dough in half and sprinkle your counter with a little tapioca starch. Roll out the dough about 1⁄4-inch thick. Cut into shapes and place on prepared baking sheet about 2 inches apart.
- Bake until set and golden brown, about 10 minutes for 4-inch cookies.
- Allow the cookies to cool on the pan on a wire rack for 5 minutes, then transfer the cookies directly to the rack to cool completely.
- Allow the baking sheet to cool. Reroll scraps and repeat with the remaining dough.
- Store on the counter in an airtight container for up to 4 days, or freeze, wrapped in plastic wrap and placed in a freezer container, for up to 6 weeks.