These paleo cut out sugar cookies are just like the classic favorite but made without white sugar or gluten. Soft in the center and a slight crunchy edge, decorate with a little icing and the whole family will love these Christmas cut out cookies!
These cut out sugar cookies were tested several times to get the taste and perfect soft chewy texture JUST right. I ended up with the perfect paleo and gluten free sugar cookies that taste so similar to the real deal! I suggest to make the recipe as written for the best results!
WHY YOU WILL LOVE PALEO SUGAR COOKIES:
These cookies are soft, chewy and sweet.
They have the perfect soft centers with a crunchy edge.
These cookies have the classic taste of a real cut out sugar cookie without the gluten, grains, dairy or white sugar!
Everyone can enjoy these cookies during the holidays.
They are SO EASY to make.
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INGREDIENTS IN GLUTEN FREE SUGAR COOKIES:
Honey or Maple Syrup
Dairy Free Butter
Egg or Flax Egg
SUBSTITUTIONS AND SWAPS:
ALMOND FLOUR: I have not tested a sub for the almond flour here. You can try to sub out both flours for 2 cups gluten free flour but it has not been tested. If the dough seems too dry, add a little more butter.
TAPIOCA FLOUR: I think arrowroot flour/starch can be replaced for tapioca flour.
HONEY: You can replace this for maple syrup. Honey gives them a nice chewy texture in the middle.
COCONUT SUGAR: You can use granulated sugar here, but different sugars will result in different textures. Monkfruit will cause the cookies to spread and will make them very sweet. Date sugar will make the cookies more dense and chewy. Granulated maple sugar is also an option!
DAIRY FREE BUTTER: I have used Country Crock Plant Based Butter sticks and also Miyoko's unsalted butter here with good results.
EGG: I think two flax eggs can replace one egg here (2 Tbsp ground flax plus 5 Tbsp water). Keep in mind if you use brown flax meal the dough will be a little darker.
HOW TO MAKE GLUTEN FREE SUGAR COOKIES:
(see recipe card below for full ingredients and instructions)
STEP 1 Make the dough by first mixing together the flours, baking powder and sea salt.
STEP 2 Cream together the dairy free butter and the coconut sugar with the honey. Add in the egg and vanilla. Then fold in the dry ingredients and mix until a dough forms.
STEP 3 Wrap the dough in plastic and refrigerate until dough firms, about 2 hours.
STEP 4 Roll out the chilled dough on a flat surface to 1/4" thick. Using cookie cutters, cut out shapes and place on a baking sheet.
STEP 5 Bake for 8-9 minutes until the cookies slowly puff and edges set. Remove and let cool.
STEP 6 Once cooled, mix the royal icing or paleo icing and pipe or decorate to your liking!
Can I make paleo cut out sugar cookies also nut free?
I have not tested a sub for the almond flour here. You can try to sub out both flours for 2 1/4 cups gluten free flour but it has not been tested so I cannot guarantee it will work the same. If the dough seems too dry you may need to add a little more butter to make it just sticky.
My cookies spread too much!
I add a little baking powder to the dough to puff the cookies up a bit so they aren't dense. If you want totally flat cookies with no spread at all, omit the baking powder!
This can also happen when different sugars are used, besides the coconut sugar listed. I had tested this dough with the same ingredients but changed the sugar to 1/2 monkfruit and 1/2 coconut sugar and they spread a little more and the dough was sticky! If you add a touch more flour to the dough, this should help the spread.
Do paleo sugar cookies freeze well?
Yes! You can either wrap the dough tightly, freeze it and remove from freezer when ready to bake.
Or you can make the cookies in advance and freeze them in an airtight container until ready to decorate.
Can I make sugar cut out cookies vegan?
I think 2 Tbsp of flax meal will work in replacement for an egg. Add to 5 Tbsp of warm water and let sit for 5 minutes. Keep in mind using a brown flax will turn the cookies a brown color. I suggest using a white flax meal!
Are gluten free cut out sugar cookies also low FODMAP?
Yes! According to the Monash University app, almond flour is low FODMAP at 1/4 cup. If making 12 cookies, this equals about 2 cookies at low FODMAP servings. If making more cookies (depending on cookie cutter size), 3 or more cookies may be low FODMAP. Tapioca starch is also low FODMAP.
To stay lower in FODMAPs, swap the coconut sugar for granulated maple sugar and swap the honey for maple syrup as a lower FODMAP sweetener!
Any other questions? Ask in the comment box below, I'll answer ASAP!
NOTES TO MAKE THE PERFECT PALEO SUGAR COOKIES
1 - Make sure to PACK the almond flour. This means to spoon in and press the flour down into the measuring cup until it's level.
2 - BUT, you'll want to spoon and level the tapioca flour! Do not scoop with the measuring cup, this will yield too much tapioca flour.
2 - If dough seems sticky when rolling (getting stuck to rolling pin), dust the surface and the top of dough with a bit of tapioca flour.
3 - Bake for just 8-9 minutes, do not overbake. We want a nice soft center with a crunchy edge!
4 - I have tested these cookies with different sugars. I surprisingly preferred coconut sugar in this dough, and loved all the results but they create different tastes and textures:
Date Sugar: Will make the cookies chewy and dense but taste is great, still like a sugar cookie. I tried half date, half monkfruit.
Monkruit: I recommend you don't do full monkfruit. They will be too sweet and will spread more. I recommend half monkfruit, half another granulated sugar.
Coconut Sugar plus Honey: I loved this combo. The coconut sugar adds a crisp and the honey adds a chewy center.