Paleo Cookies!! Yet another Paleo Cookie recipe! There was an overwhelming “yes please” for another paleo chocolate chip cookie a couple months ago. We got the same reaction over on the ol’ Instagram-averse when we asked about a Paleo Snickerdoodle recipe.
This is not a surprise! We all have an inner “cookie monster” right! Especially for Paleo Cookies! These were initially requested by the same sweet Instagram friend that reached out a few years ago for a “yeast free pretzel” recipe for her daughter. Which we happily came up with, such a tender request from a mom needing an option for her daughter.
These are easy paleo cookies to whip up and we don’t blame you if you feel the need to make a double batch. They also freeze well, so there’s no reason NOT to make a bunch! Why not make a mess once and have double the amount of goodies in the freezer for spontaneous enjoyment! We encourage this behavior!
Let’s talk subs m’kay? You can probably sub an organic vegetable shortening for the grass fed butter. Haven’t tested it, but feel like it is doable. I wouldn’t recommend subbing out the maple sugar for coconut sugar in this recipe for a couple of reasons. One, the texture and flavor of the cookie would change considerably. Rolling the cookie dough ball in a combo of anything other than “maple sugar & cinnamon” will result in a much darker coating. You be you though and have a kitchen adventure if you choose!
Our favorite ingredients used in this recipe!
A few of our other “cookie Monster” recipes:
paleo snickerdoodles
Course: Our Favorites!, Recipes, Sweet Treats24
cookies30
minutes9
minutesIngredients
½ cup grass fed butter, room temperature
¾ cup Coombs maple sugar
1 egg
1 tsp vanilla
1 cup + 3 tblsp well fluffed Otto’s Cassava Flour
1 tsp cream of tartar
½ tsp baking soda
¼ tsp Redmond Real Salt
coating – 1½ tblsp maple sugar & 1½ tsp ground cinnamon
Directions
- Preheat the oven to 375° and prepare the baking sheet by lining with parchment paper or silpat mat.
- In a medium bowl, add butter, maple sugar, egg and vanilla. Using a hand mixer, beat until well combined and smooth.
- Add cassava flour, cream of tartar, baking soda and salt and mix until fully combined.
- In a small bowl, mix together coating mixture with a fork until well incorporated. Scoop cookie dough by tablespoonfuls and roll into balls. Roll in cinnamon sugar coating and place on a baking sheet approximately 2” apart and bake for 7-9 minutes or until edges are slightly brown.
- Remove from the oven and let set for 5 minutes then move them to a cooling rack. Store in an air tight container if you don’t eat them all!
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