Paleo Cutout Cookies
-Traditional Christmas cutout cookies that are paleo-approved, grain free, gluten free, dairy free, and sure to impress your holiday guests!-
The holiday season brings a time of giving spirits, brightly lit evergreen trees, joyful music, and delicious foods. Many traditions are centered within this time of year, as this is designated by most as time to be spent with those near and dear to our hearts. Gift exchanges, Christmas pageants, holiday light tours, and cookie exchanges keep our calendars booked throughout the entirety of this season of love.
One of my absolute favorite Christmas traditions is the annual cookie exchange my family does. Everyone brings a specific batch of cookies (or 2) to share with the group and then we spend the whole day baking multiple batches of our favorite cookies. In the end everyone leaves feeling the effects of a sugar overload and still has a very large assortment of cookies to take home and share with others throughout the Christmas holidays.
Now that I have transitioned to a fully paleo lifestyle, I no longer choose to eat the majority of the cookies that others bring to the exchange. However, this doesn’t mean that I still don’t love cookies, because I DO! It simply means that I participate by bringing healthy, naturally sweetened treats to share with the group rather than the processed artificial items I used to bring.
The Christmas cutout cookie holds a special place in my heart and in most of my family’s hearts as well. This is a cookie that my grandma has made her entire life and they are to DIE for. I’ve told you before that she’s an amazing cook and these cookies are just another example of her talent in the kitchen. That said, I knew that this year my cookie for the exchange was going to be to try to create a paleo-approved replication so that I too could enjoy this Christmas tradition. It may not taste the EXACT same (the different flours required alter the flavor/texture of the cookie) but it’s darn close and fulfills my cutout cookie craving.
So, here’s to you Grandma!
(For the cookies)
· 2 ¼ C. Blanched Almond Flour
· ½ C. Coconut Sugar
· ½ C. Coconut Flour
· ½ C. Palm Shortening
· ¼ C. Coconut Oil
· 2 Eggs, room temperature
· 2 Tsp. Pure Vanilla Extract
· 1 Tsp. Baking Soda
· ½ Tsp. Sea Salt
(For the frosting/food coloring)
· 1 ½ C. Coconut Oil
· ½ C. Raw Honey
· 2Tbsp Vanilla Extract
· 1C. Raw Beet, chopped
· 1C. Raw Spinach, chopped
(For the cookies)
1. In a large bowl cream together the palm shortening, coconut oil, and coconut sugar
2. Add in the eggs and vanilla extract, mix until well combined
3. In a separate medium sized bowl combine the almond flour, coconut flour, baking soda, and salt
4. With the mixer on the lowest speed, add in the flour mixture cup by cup, mixing well after each addition
5. Once complete, form the dough into a ball, cover with plastic wrap, refrigerate for a minimum of 1 hour
6. Preheat your oven to 350 degrees about 15 minutes before removing the dough from the fridge
7. Line 2 baking sheets with parchment paper
8. Then lay another piece of parchment paper on the counter top (or another hard surface) and place the dough on top
9. Dust both the dough ball and the parchment with coconut flour to eliminate it from sticking (another option to eliminate sticking is to coat the rolling pin with coconut flour)
10. Place another piece of parchment paper on top and begin to roll the dough out until it is about ¼ inch thick
11. Cut out the cookies using your favorite shapes then transfer them to with a spatula to the cookies sheets (the spatula may also need to be coated with coconut flour to ensure the cookies don’t stick)
12. Gather the remains of the dough in a ball and repeat steps 9-11 until all the dough is used (If the dough gets too warm, you may need to put it back into the refrigerator to cool for a few minutes and then begin again)
13. Bake the cookies for 7-10 minutes or until golden brown (depending on the thickness of the cookie this may take more or less time so keep a close eye on them as they bake)
14. Remove from the oven and let cool on a wire rack, meanwhile it’s time to make our frosting
(For the vanilla frosting)
1. Add 1 C. coconut oil(soft), honey, and vanilla extract to a food processor and blend until desired consistency
(For the natural food coloring)
1. As the cookies cool, in a small bowl combine the chopped beet with ¼ C. melted coconut oil and mix with an immersion blender or food processor until well combined let sit 30 minutes for red color extraction
2. Repeat the same process with the spinach for to create the green food coloring
3. Filter the oil from the fibrous vegetables that still remain using a fine strainer (you may need to reheat the oil to do this)
4. Add desired amount to the plain vanilla frosting to create natural red and green frosting
Once the cookies have completely cooled it’s time to FROST them! Use your very best decorating skills and let the cookies be your canvas!
What are some of your favorite Christmas traditions?
*You may substitute the palm shortening with grass-fed butter or ghee.
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