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!
Holiday Paleo Vegan Sugar Cookies Recipe:
- 1/2 cup almond flour
- 1/3 cup coconut flour
- 2 tbsp arrowroot flour
- 3 tbsp ground flax seeds *soaked in 3 tbsp warm water
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 1/3 cup coconut sugar
- 1/4 cup coconut oil
- 1 tbsp honey or maple syrup
- 13.5 oz coconut cream canned
- 1 tsp honey or maple syrup
- Natural food coloring or get creative read below to see what I used for food coloring
- Shredded coconut for garnish
*To grind flax seeds, grind in a small coffee/spice grinder like this
- 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.
- In a food processor or mixing bowl, mix together dry ingredients. Then add flax mixture and melted coconut oil and remaining wet ingredients.
- 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?)
- Place the cut out cookies on a baking sheet lined with parchment paper.
- 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.
- Bake at 350° for 10-15 minutes. Let cool.
- 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.
- Put the coconut cream in a bowl and add honey or maple syrup. Blend with a hand mixer or hand blender for a few minutes until it's softened up a bit.
- 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.
- Decorate the cookies with the frosting. Keep the frosted cookies refrigerated.
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These look really easy, and yummy. I love your tip to use green powder for the coloring. My question is, about how many cookies will this recipe yield?
Thanks Jane! I forgot to put how much it makes. Depending on size, it will probably be about 9-12 cookies.
How much is a little bit for the turmeric in the yellow food dye?
This is a wonderful recipe!! Gluten free/vegan baking can be tricky, and I have found many recipes out there that just don’t quite cut it. This recipe, however, makes DELICIOUS cookies that have just the right crunchy/chewy ratio. I make them with my two-year-old. Thank you, we have really enjoyed it.
So glad to hear you liked it Elizabeth! Thanks for sharing 🙂