The kids and I have always enjoyed making cookies together – from back in the days of store bought “slice n bake” to gluten free mixes to to homemade grain free.  In the time I have been eating predominantly paleo, I have had my share of almond flour based cookies.  And I will say this, they are really tasty. So tasty that I ate myself into an almond sensitivity.  Not good.

So I learned two lessons from that experiment:

1. I needed to chill out on baked goods in general (yes there is still going to be a recipe down below for one) and

2. I needed to seek alternative flours when I DID bake as to not abuse any single one

In my humble opinion, rotating foods is really important and I am confident I didn’t have an almond sensitivity before I decided to take on eating almond flour baked goods as if I was training for an Olympic sport.  The cruddy thing is I now get migraines if I eat too many almond containing foods. Let’s just say I learned the hard way!

Why do I insist on babbling?? Because you might notice that I attempt to make many of my baked goods nut free – this is for a good reason (suspicion) and one that I will continue to implement in my recipes:

I think those who are eating paleo for health reasons might be more prone to SOME food sensitivities.  Since nuts can be highly allergenic, I think those of us who NEED to eat paleo for our health and/or leaky gut can really benefit from being cautious there.  Overeating almond flour (or any nut flour) when subbing for white flour can therefore lead to MORE food sensitivities, not less.  See what I mean? Ok good.  This almond flour PSA brought to you by Predominantly Paleo.  I kid. I kid. Sorta. Ok not really.

But I promised you Grain Free “Sugar” Cookies {Egg + Nut Free}  and I am a woman of my word. So on with the show!!!

Ingredients:

For the Cookies (VEGAN):

• 3/4 cup coconut flour (and extra for dusting)
• 3 tablespoons tapioca starch
• 1 tablespoon chia seeds
• 1/2 cup full fat coconut milk
• 3 tablespoons palm shortening
• 1/3 cup 100% maple syrup
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt

For the Frosting (NOT VEGAN):

• 1/2 cup palm shortening 
• 1/4 cup full fat coconut milk
• 1/4 cup local honey
• Optional: Vegetable based food dye

1. Preheat oven to 350
2. Combine the coconut flour and tapioca in a mixing bowl with the baking soda and sea salt
3. Stir to combine
4. In a blender, combine the coconut milk, maple syrup, and chia seeds
5. Blend on high until mixed well, chia seeds should become fragmented
6. Add the wet ingredients into the dry ingredients and stir
7. Allow the coconut flour to absorb the wet ingredients and firm (about 3 minutes)
8. Add in the palm shortening and mix well with your hands or a fork
9. On a piece of parchment paper, roll out the dough until about 1/8-1/4 inch thick
10. If it is still too wet to roll, sprinkle additional coconut flour, one tablespoon at a time and continue rolling
11. Use cookie cutters to cut desired shapes and carefully transfer to a parchment or silpat lined baking sheet
12. I used these cookie cutters
13. Bake for 10-15 minutes, watching so they do not burn
14. While cookies are baking, mix your frosting by blending together all the ingredients – I used a stick blender to incorporate them thoroughly
15. Once done, remove cookies from the oven
16. Allow them to cool slightly before frosting them or frosting can melt