Grain-Free Sugar Cookies (Paleo and SCD)
My birthday falls just 3 days apart from Valentine’s Day, so I’ve told Ryan over the last 11 years to not stress about V-day and just focus on my birthday. It’s also so close to Christmastime so I’ve always wanted to give him a break. However, as these last two years have shifted to being about us to 100% about our rambunctious little Asher, I think it’s time we start celebrating again and taking a day to commemorate our marriage and friendship. I am also just realizing that while I may have been trying to save him the headache, he was actually missing out on a day of feeling special as well! So many people despise Valentine’s Day because of the commercial aspect, but it is kind of fun to be all lovey dovey once a year.
I have been wanting to create a grain-free ‘sugar’ cookie for a long time now and felt like this Valentine’s Day was the perfect occasion. These buttery cookies are chewy and the frosting, while a total stoke of luck on my first try, is killer and pipes better than any dairy/sugar free frosting I’ve ever tried. Use this recipe all year round for your various holiday celebrations!
- Ingredients (yields 1 dozen medium sized cut-out cookies)
- 2½ cups blanched almond flour
- ¼ cup honey
- 1 egg
- 2 teaspoons unsalted butter or coconut oil
- ½ teaspoons vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon coconut flour – for dusting
- 6 tablespoons coconut butter (also called coconut cream concentrate)
- ¼ cup raw cacao butter, chopped
- ¼ cup honey
- ¼ cup cold coconut milk
optional: food coloring (this brand is all natural or use 1 tablespoon finely ground freeze dried strawberries or raspberries – you may need to add extra liquid to achieve desired consistency if using the dried fruit)
- Preheat oven to 350 degrees.
- Combine the dough ingredients in a food processor and process until a smooth ball of dough forms, about 30 seconds. Alternatively, mix all of the ingredients in a stand mixer or by hand. The food processed dough will be ultra smooth and the most like a conventional sugar cookie.
- Flatten the ball of dough into a ½” thick disk and wrap in plastic wrap. Chill for 20 minutes.
- Roll the dough out between two sheets of parchment paper, keeping it to a ¼” thickness. Remove the top sheet and sprinkle the top of the dough with 1 teaspoon coconut flour, rubbing it in slightly with your fingers. Dip a cookie cutter in a little flour then cut your shapes, peeling away excess dough as you work. Gather the excess dough into a ball and re-roll it. If it starts to dry out or crack as you work with it the second or third time, lightly wet your hands before kneading the scraps to add a little moisture back into the dough.
- Bake the cookies on a tray lined with parchment paper for 8-10 minutes. Cool completely on a wire rack.
- Warm the cacao butter and coconut butter over low heat until melted, but not boiling. Pour it into a bowl and whisk in the cold coconut milk and honey. Refrigerate for 20 minutes to set.
- Scrape the frosting into a blender or food processor and pulse a few times until the frosting is smooth and fluffy. Add any food coloring if desired or leave white.
- Pipe designs or spread frosting onto cooled cookies.
*For the glossy look that I achieved with the dark pink heart, I first piped a thin border around the outside of the cookie and placed it in the fridge to harden for 10 minutes. Then I melted a little bit of the frosting until it was liquid and poured a little inside the border. I tilted the cookie around until the frosting “flooded” the space and stopped at the border. The others are just spread with an offset spatula then piped with designs.