Best Paleo Sugar Cookie
So here we are, but 4 days into the new year and I’m writing a cookie recipe. I’m sure some of you are flipping the bird at me right now and I get it. The rest of the world is resolving to do better and here I am all “Hey COOKIES!”
But here’s the thing. I got an email 2 days before school was back in session that my youngest daughter’s class would be decorating sugar cookies (because clearly we didn’t have enough goodies over the holiday break). And naturally there would not be any gluten free options for her so I haphazardly blurted out “I’m happy to bake some!” And the thing is, of course I’m happy to make some but the other thing is, I have no time for baking after taking time off over the break. I’m in hard core deadline mode offering to make cookies. And it would have THEN been easy enough to just follow someone else’s recipe, because that would be the smart thing to do. But nope, I decide to write a recipe, because that’s clearly better for my adrenal issues. You follow me?
Ultimately, I am really glad I wrote this recipe. It’s freakin’ good. And the other recipe I typically follow, a very popular paleo sugar cookie recipe, is almond flour based, which I rarely use anymore (more on that another time). And I also always have these little internal goals and challenges when I write a recipe – for this one I wanted it to be AIP friendly, egg and nut free, and use ingredients that most people who eat paleo would have on hand. Check, check, check… #nailedit. (Ok maybe not these adorable sprinkles, but those are easy enough to grab online with your other Amazon order of toilet paper, cuticle trimmers, and DIY dog hypnotizing book, right?)
But then there’s the part of me, aside from carving out time, that thinks, oh fabulous, all the clean eaters in the world are trying so hard to undo the holiday eating and I’m dangling a stinkin’ cookie in front of them. So to you, healthy do-gooders, look away. That’s all I can really offer you for moral support. Because they’re real good and quite frankly they taste better than kale. There I said it.
- Preheat your oven to 350
- Combine all dry ingredients in a bowl and stir (including the gelatin)
- Combine wet ingredients in another bowl, stir to combine and then pour the wet ingredients into the dry bowl
- The dough will be too wet to work with at first. Let it sit for approximately 5 minutes to cool
- Now take a small handful of dough and roll it into a ball; press it out into a circle onto a parchment lined baking sheet. You could also roll the dough out but I find it is faster with this small batch to just press into circles, about 1/4 of an inch thick. If the edges crack just keep pressing by hand, they seal easily
- You can make around 10-12 palm sized cookies with one batch
- Bake for 8-10 minutes, they will brown slightly. Remove them from the oven and allow them to cool slightly - then use a thin, flexible spatula to transfer them to continue cooling
- Ice and decorate or serve as is
- The sprinkles I used in the photo can be found HERE, HERE and HERE.
- If you need an icing recipe, consider the one HERE, in Paleo Kids Cookbook or the Black and White Cookie icing from The New Yiddish Kitchen