oft Paleo Sugar Cookies (Gluten Free, Dairy Free)

In Cookies, Dessert 58 views

These chewy and delicate Paleo sugar treats are without gluten, dairy free thus chewy and tasty! With these perfect, better-for-you fixings, you will not realize they’re without grain. They’re ideal for your next party, treat trade, or simply a better treat choice!

Paleo baking is difficult for me. Truly, I’d be a preferable NASA space traveler over I would a pastry specialist (and I’m not almost keen enough for the previous). Indeed, even customary baking isn’t actually my jam. I realize certain individuals love it, however it’s simply excessively definite for me to appreciate doing every now and again. I’m even more a “eh around 1 cup of this, perhaps 4 tablespoons of that” sort of young lady with regards to plans. Which is the reason my one skillet dinners and slow cooker suppers are my defaults.

OK, I’ll quit wasting time. I’m saying that in the event that I can make these, so can you. Without a doubt, it took me a couple of attempts to hit the nail on the head, yet since it IS, you’ll simply blend, roll and heat! Gracious, and in particular, eat.

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I made these with cassava flour, which is one of my cherished Paleo flours to use overall. It’s thus, SO much better for things like making breaded boneless wings. It’s not generally so famous as coconut or almond flour, yet as I would see it, it’s better. It’s likewise nut free, which clearly then opens much more entryways for those with nut sensitivities who additionally need a grain free and gluten free flour elective.

The main thing to note about these grain free, delicate Paleo sugar treats is that the treats need to cool totally before you begin meddling with them after they emerge from the broiler. The cassava flour makes them so delicate that they need to cool somewhat more than the normal treat. Then, at that point, you’ll be good to go to ice them with this vanilla “buttercream” icing. Or on the other hand eat them directly off the treat sheet. No decisions here.

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Ingredients

For the Cookies:

  • 1 egg
  • 1 cup cassava flour
  • 1/2 cup fine almond flour (can substitute for coconut flour. Do not use almond meal)
  • 1/2 cup ghee, unmelted
  • 1/4 cup coconut sugar
  • 3 tablespoons honey
  • 1/2 tablespoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

For the Frosting:

  • 1 can coconut cream (do not use coconut milk)
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla

Instructions

For the Cookies:

  1. Preheat oven to 350 degrees F. and lightly grease a baking sheet
  2. In a large bowl, mix cassava flour, almond flour, baking powder, coconut sugar and salt together
  3. Add in ghee, honey, vanilla, and egg and beat until fully combined and dough is sticky and formed
  4. Roll into 1″ sized balls and place on the baking sheet, leaving plenty of space between each cookie
  5. With the palm of your hand, gently press down on each cookie to slightly flatten it (can do this before or immediately after baking)
  6. Bake for 8-10 minutes. Remove from oven and let cool completely prior to moving!
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For the Frosting:

  1. Chill canned coconut cream in the fridge 12-24 hours prior to use. Pour the coconut cream into a bowl, add maple syrup and vanilla. Beat with a fork or electric mixer until completely smooth and fluffy
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