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5 from 1 vote

Glazed Paleo Sugar Cookies or Paleo Snickerdoodles

This simple batter can make either Glazed Paleo Sugar Cookies or Paleo Snickerdoodles. They're soft in the middle, have a slight crunch on the outside, and hold their shape well. 
Course dairy free, Dessert, gluten free, paleo
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 20 minutes
Total Time 45 minutes
Servings 15 Cookies
Calories 96kcal
Author Cassidy Stauffer

Ingredients

Cookies:

  • 2 Cup Blanched Almond Flour finely ground
  • 1/2 Cup Arrowroot Flour
  • 1/4 tsp. Baking Soda
  • 1/4 tsp. Sea Salt
  • 1 Tbsp. Whole Psyllium Husks *NOT POWDERED* or Ground Chia {optional but results in a firmer cookie}
  • 1 Large Egg
  • 1/3 Cup Honey
  • 3 Tbsp. Non-Dairy Butter or Refined Coconut Oil melted and cooled
  • 2 tsp. Pure Vanilla
  • 1/4 tsp. Lemon Juice

Glaze:

  • 4 Tbsp. Refined Coconut Oil softened
  • 4 Tbsp. Honey
  • Pinch of Salt
  • 2 tsp. Pure Vanilla
  • 1/4 tsp. Lemon Juice

Snicker-doodle Coating:

Instructions

SUGAR COOKIES:

  • In a large bowl, whisk together the almond flour, arrowroot, salt, soda, and psyllium husks until well blended.
  • Stir in the remaining ingredients until well combined. Then, transfer cookie dough to a resealable baggie and place in fridge 1 hour or in freezer 20 minutes... long enough for dough to firm up so it can be rolled out.
  • Preheat oven to 350 degrees and line a baking sheet with parchment paper, set aside.
  • Place dough onto parchment paper. Roll until dough is 1/4 to 1/2 inch thick, working from the center. Lightly coat rolling pin with arrowroot flour if needed.
  • Coat cookie cutters in arrowroot flour (or in my case, the top of a glass!) and cut out shapes. Use a spatchula to transfer cookies to parchment-lined baking sheet.
  • Re-roll remaining dough to cut out some more cookies. If batter has softened, place back in the fridge again until firm.
  • Bake 7 - 9 minutes, or until just starting to brown.
  • Cool completely before frosting.

FROSTING:

  • Whisk together all ingredients in a small mixing bowl until no longer lumpy. If frosting is too thin place in fridge to thicken, as coconut oil solidifies in the the fridge. Spread on cooled cookies.

SNICKER-DOODLE:

  • Preheat oven to 350 degrees and line a baking sheet with parchment paper, set aside.
  • In a small bowl, mix together the cinnamon and coconut palm sugar, set aside.
  • Whisk together the almond flour, arrowroot, salt, soda, and psyllium husks.
  • Add in the remaining ingredients and stir until well combined.
  • Shape cookie dough into a large tablespoon-sized ball.
  • Briefly dip dough into a small bowl of water. Roll in the cinnamon/sugar mixture and place on the lined baking sheet. Flatten cookie with the palm of your hand until it's about 1/2 inch thick. Repeat with remaining dough placing about 2 inches apart.
  • Bake 8 - 10 minutes. Cool.

Notes

Nutrition Facts are for cookies only, it does not include the frosting or snickerdoodle coating.

Nutrition

Calories: 96kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 60mg | Potassium: 9mg | Fiber: 1g | Sugar: 6g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg