These Paleo Holiday Cookie Cut-Outs are easy to make and so delicious! They taste just like the traditional version, but made gluten free and are naturally sweetened.
My sweet friend, Kelly from The Nourishing Home has an amazing cookbook called Everyday Grain Free Baking. I bought it a couple years ago and love it. It is packed with so many simple, family friendly recipes. She is kind enough to let me share a recipe from the book and it was hard to choose which one because there are so many good ones. I decided on these cut-out cookies since they are perfect for the Holiday season that is coming up. Not only is Kelly a super talented baker, she is one of the most encouraging and caring people I know.
These cookies are so easy to make! Everything is mixed in one bowl, by hand and then refrigerated to chill. The dough itself is so delicious that my daughter and I kept taking bites 🙂
Sugar cookies are good year round, but there’s something special about them at Christmas time. The smell while they were cooking reminded me of the holidays and it was heavenly.
These taste like real deal sugar cookies. They are buttery, sweet from the honey, and soft yet a little chewy around the edges. They are so delicious! If you miss sugar cookies, you have to try these!
My daughter LOVES them!
We used fun Christmas cookie cutters, but you could use leaves and pumpkins for Thanksgiving, crosses and eggs for Easter, hearts for Valentines– you get the idea! So many fun options. While these can be frosted and decorated, we preferred them plain. I used a Simple Mills vanilla frosting to keep it easy, but Kelly has a homemade version in the book that can also be used.
These cookies do have butter in them. I know I usually share things that are dairy free, but everyone in our house tolerates grass-fed butter just fine so we do use it. I think ghee would work as well if you can’t tolerate casein for lactose.
Make sure to check out Kelly’s blog The Nourishing Home and grab her cookbook HERE.
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Paleo Holiday Cookie Cut-Outs
- 2 1/2 cups almond flour
- 2 teaspoons coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup grass-fed butter, room temperature (I use Kerrygold)
- 2 tablespoons coconut oil, room temperature
- 1/4 cup honey
- 2 teaspoons vanilla extract
- In a small bowl, combine the almond flour, coconut flour, baking soda, and salt.
- In a large bowl, add the butter, coconut oil, honey and vanilla. Blend together until smooth and creamy. You can use a hand mixer if needed.
- Slowly add the dry ingredients to the butter mixture and stir until throughly combined. Chill the dough in the refrigerator for at least one hour (or up to 24 hours).
- Preheat the oven to 325° and line a baking sheet with parchment paper. Set aside.
- Divide the dough in half. Place half on a large sheet of parchment paper. Keep the other half in the fridge to stay cool.
- Cover the dough with a second piece of parchment paper and roll it out to 1/4 inch thick. Remove the top parchment and use your favorite cookie cutters to cut shapes. Remove the excess dough around the shapes gently, then using a thin spatula, remove the cut-out shapes to the parchment lined pan.
- Repeat this process until all dough has been used. Place it back in the fridge as needed to chill.
- Bake 6-8 minutes, until cookies begin to slightly brown around the edges. Allow cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.
- Decorate as desired.
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