Best Paleo Cut-Out Sugar Cookies
I remember back in grade school when my mom used to pack my lunch for me and she would always put in a little treat like a cookie or banana bread or something. As much of a chocolate lover I am now, I used to always love those sugar cookies that you buy from the bakery at Pick n’ Save with the frosting and the sprinkles that would come in all different colors depending on what season or holiday it was. Damn those were good! But, I could never find anything quite like those after going gluten free and especially after going paleo. I experimented with some recipes, but they just never seemed to taste quite like a sugar cookie or be as satisfying. That is until I discovered Otto’s Cassava Flour and made these Paleo Cut-Out Sugar Cookies!
Otto’s Cassava Flour
I think the problem I always had when trying to replicate the ones you buy in store was the flour. Before going paleo, I tried brown rice flour and it was too gritty and grainy. Then, after going paleo, I tried almond flour, which was too nutty, rich, and had a funny texture. But I swear, Otto’s Cassava Flour is like a blessing sent down from above. It’s the closest thing to regular flour because it has that satisfying regular floury taste and texture that I’ve been missing all these years. So, if you haven’t heard of or tried Otto’s Cassava Flour, I highly recommend you drop everything you’re doing right now and go buy some! You can purchase it at your local Whole Foods or online by clicking on the underlined link or the picture of Otto’s Cassava Flour on the side bar of my website.
Great for Any Holiday
Anyway, back to the recipe. I love making these cookies for Christmas, but they’re also great for any holiday if you have some fun cookie cutters! You can use any kind of frosting or glaze you want, but I almost prefer them plain sometimes because they’re just that good. But, I’m also a Plain Jane when it comes to my food. I don’t mind things without sauces, frostings, or seasonings (besides salt). That’s what’s fun about making your own food–you can customize it to however you prefer. So, check out the recipe below and have fun making it your own! 🙂
- 1 & ½ cups Otto's Cassava Flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ⅔ cup non-hydrogenated palm shortening or room temperature coconut oil (not melted)
- ½ cup pure maple syrup
- 1 tablespoon vanilla extract
- First, preheat the oven to 350˚ (F).
- Then, beat the shortening, maple syrup, and vanilla with an electric hand mixer or stand mixer until smooth (I use my KitchenAid Stand mixer).
- Next, in a separate bowl, combine the cassava flour, baking soda, and sea salt.
- Then, add the dry ingredients to the wet ingredients and beat the ingredients together with the mixer until a nice dough forms.
- Next, sprinkle a sheet of parchment paper with cassava flour. Form a big ball with the dough and place it on the parchment paper.
- Then, place the dough in the freezer for a little bit to firm up so that it's easier to roll out.
- Next, once the dough isn't so sticky, remove it from the freezer and sprinkle more cassava flour on top of the dough.
- Then, place another sheet of parchment paper over the dough and roll out the dough to a desired thickness.
- Next, use cookie cutters to cut out desired shapes. Continue to form a ball with the leftover dough, rolling it out and cutting out shapes until the dough is gone.
- Then, place the cut-out cookies on a baking sheet and bake them in the oven for 10-12 minutes or until the cookies are slightly golden and a little firmer (they will crisp up a tiny bit after they cool).
- Once the cookies are done, remove them from the oven and let them cool slightly. Finally, transfer the cookies to a cooling rack to finish cooling.
- Serve the cookies the Plain Jane way or let them cool completely before frosting.
Want more cassava flour recipes? Check out my Grain-Free Double Chocolate Brownies! They’re one of my favorites!