I love making cookies, but I almost exclusively go for the simple scoop and bake variety. I have never been too skillful with a rolling pin or have the dexterity to pipe frosting into any semblance of a line or recognizable shape. But when I get an idea for something I usually will not stop until I have convinced myself that I have done my best to make that idea come to fruition. With Memorial Day approaching and BBQ plans set, I had this picture in my mind of a vanilla Paleo cupcake with naturally sweetened frosting topped with a sugar cookie star . And so I set out to create a Paleo Roll Out Cookie recipe.
After several attempts this, in my humble opinion, is the perfect Easy Paleo Roll Out Cookie. The dough is simple to create, coming together very easily in just one bowl! Doesn’t require a ton of different ingredients (only 8 ingredients without the frosting) and is also nut free! It does require at least an hour of chilling, but once you knock this out, it rolls out so easily and you can re-roll the extras as many times as required because there’s no gluten to get stiff and chalky from overworking.
Once baked the cookies have slight crisp edges and a soft chewy center that is very very reminiscent of the classic sugar cookies. The frosting is only 3 ingredients (without food coloring, I used a natural one from Amazon that I was very impressed with) and once thoroughly mixed was fairy easy to pipe even for a cookie art novice like myself.
paleo, gluten free, grain free, lactose free, naturally sweetened, nut free
Easy Paleo Roll Out Cookies
These roll out cookies won't have you missing the classic gluten and processed ingredient laden sugar cookies. This Paleo version is naturally sweetened, gluten and grain free with a dough that's easy to make (in just one bowl!) and even easier to roll out and bake into fun shapes.
paleo, gluten free, grain free, lactose free, naturally sweetened, nut free
Ingredients
Cookie Ingredients
- 1/4 cup ghee* room temperate
- 1/3 cup blonde coconut nectar**
- 1 1/2 tsp vanilla
- 1/2 cup coconut flour
- 1/2 tsp baking powder
- 1/8 tsp kosher salt
- 1/3 cup tapioca flour
Frosting Ingredients
- 1/2 cup coconut oil, softened not melted
- 1-2 tbsp coconut nectar or maple syrup
- 3 tbsp tapioca flour
Instructions
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In the bowl of a stand mixer, cream together the ghee, coconut nectar, egg, and vanilla together until well combined. About 1 minute.
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Then add the coconut flour, baking powder, and kosher salt and stir together on low speed until everything is well incorporated.
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Then add the tapioca flour and mix again on low until a soft dough is formed, ensuring not to overmix.
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Wrap the dough tightly in plastic wrap and let chill in the fridge for at least an hour or overnight if making ahead.
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Preheat oven to 325 . Once dough has chilled, roll the dough out between two sheets of parchment paper. The dough should be about 3/8 inches thick. If the dough has become too soft/warm place the rolled out dough on a baking sheet and pop it in the freezer for about 15 minutes to refirm. Then use a cookie cutter to make your desired shapes.
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Bake on a baking sheet with silpat or sheet of parchment paper for 11-12 minutes or until the edges just start to turn brown.
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You can re-roll the excess cookie dough as many times as required. After punching out the shapes I re-rolled the dough between the parchment papers and placed it back in the freezer between shifts of baking.
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Make the frosting by combining all the ingredients together. Add food coloring if using and pipe or smear onto cookies. I kept the frosted cookies in the fridge. I am fairly certain that this could get a touch runny if left over in warm temperatures.
Recipe Notes
*If you don't have ghee or prefer to make this dairy free you can replace the ghee with coconut oil. If you're using coconut oil, make sure it is softened but not completely melted.
** Feel free to use another liquid sweetener of your choosing. I tried this recipe with honey and found the honey flavor to be way too overwhelming and overshadowing the vanilla. Amber coconut nectar should also work but I have a feeling it will turn the cookie a bit darker but will still taste just as good.
If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna