I think the holiday season is my favorite time to bake. I love making cute treats like these paleo vegan sugar cookies. It’s like a little craft project that you get to eat afterwards…what could be better than that!
This recipe uses coconut oil, flax seeds and a blend of almond and coconut flour to make it gluten-free and paleo too!
You can make these for christmas or hanukkah, you just need the right cookie cutters. I celebrate both holidays so I love making christmas trees, snowflakes, dreidels and menorahs! You can find christmas cookie cutters here and hanukkah cookie cutters here. Enjoy!
*Check out the recipe for the gingerbread cookies in the picture!
Paleo Vegan Sugar Cookies:
Makes about 9-12 cookies
1/2 cup almond flour (how to make almond flour)
1/3 cup coconut flour (Where to buy coconut flour)
2 tbsp arrowroot
3 tbsp ground flax seeds* soaked in 3 tbsp warm water
1/4 tsp salt
1/2 tsp baking soda
1/3 cup coconut sugar
1/4 cup coconut oil (Where to buy coconut oil)
1 tbsp honey or maple syrup
*To grind flax seeds, grind in a small coffee/spice grinder like this
1 can of full fat coconut milk refrigerated overnight
1 tsp raw honey or maple syrup
Natural food coloring or get creative (read below to see what I used for food coloring)
Shredded coconut for garnish
1. Pre-heat the oven to 350°. In a small bowl mix ground flax seeds with warm water. Let it sit until the mixture thickens and gels.
2. In a food processor or mixing bowl, mix together dry ingredients. Then add flax mixture and melted coconut oil and remaining wet ingredients.
3. Sprinkle a cutting board or countertop with almond flour (do not use coconut flour or arrowroot because it will dry out the cookies). Roll out the cookie dough with a rolling pin until it’s flat and even. It should be about 1/4 of an inch thick or less. Use cookie cutters to cut out as many designs as you have room to do (have you seen these awesome cookie cutters?)
4. Place the cut out cookies on a baking sheet lined with parchment paper.
5. Roll the remaining dough into a ball and use the rolling pin to roll it flat again. Cut out more shapes and repeat this process until the dough is gone.
6. Bake at 350° for 10-15 minutes. Let cool.
1. To make the frosting make sure you’ve refrigerated a can of full fat coconut milk overnight. Open the can and scoop out the hardened coconut cream from the top and discard the clear thin liquid left at the bottom.
3. Separate the white frosting into a few bowls to create different colors. You can use Natural food coloring like this to make the colors or you can get creative. I used this vita mineral green, which is a green powder that I put in my smoothies to make the green color. I just used a little bit. It didn’t change the flavor and it added some healthy vitamins to the frosting! For yellow, I just added a little bit of turmeric. It has a very strong yellow color, so it doesn’t take much to dye the frosting, plus it’s also very good for you and a little bit doesn’t change the flavor.
4. Decorate the cookies with the frosting. Keep the frosted cookies refrigerated.
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