I’ve got a fun recipe for grain-free slice and bake sugar cookies! I originally posted this recipe back in 2011, and updated it to add some new decoration ideas for you!
This recipe for grain-free sugar cookies is very versatile! You can mix in nuts, dried fruit, or small chocolate chunks to make different versions of this cookie, and I also have a dairy-free option. You can roll it up, chill it, and slice as needed, or shape it into a disk, roll it out, and cut with cookie cutters.
To make ahead, you can put the dough together, roll it and freeze for up to 4 months. You can also keep the dough in the fridge for about 1 week for a quick slice-and-bake option.
Here are some different ideas for natural decorations on top:
1. If you’d like to skip making frosting, grab a tub of Simple Mills Vanilla Frosting, scoop out the frosting and put it into a bowl of a standing mixer, add a couple tablespoons of cream and, using the whisk attachment, whisk for 1-2 minutes until fluffy.
2. Drizzle some chocolate ganache on top.
3. Use this recipe for dairy-free frosting, or if you have my cookbook, use the icing recipe on page 271.
4. To color your frosting, here are some fun ideas to use various foods to make homemade coloring. You can also use these powders for natural food coloring.
5. For sprinkles, I like to use the Supernatural sprinkles. They come in all sorts of colors and shapes for different holidays and celebrations. They also make their own natural food dye powders!
I hope you enjoy making these cookies as much as we did! Merry Christmas!
PrintSlice and Bake, or Cut Out Cookies (Grain Free, Gluten Free, Paleo)
See options in the post above for natural colors, frosting and sprinkles.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 40 minutes
- Category: Dessert
- Diet: Gluten Free
Ingredients
For the dough:
- 2 cups finely ground blanched almond flour
- 2 tablespoons coconut flour
- 1/2 cup organic maple sugar or whole cane sugar or sucanat
- 1/2 teaspoon unflavored gelatin (I prefer Bernard Jensen)
- 1 teaspoon arrowroot
- 1/2 teaspoon Celtic sea salt
- 1 stick unsalted butter, cold, cut into tablespoons
For a dairy-free option:
- Omit the butter and instead use 5 tbs. frozen palm shortening and 1 egg
Instructions
- Place almond meal, coconut flour, whole cane sugar, gelatin, arrowroot and sea salt in the bowl of a food processor. Pulse 2-3 times to combine. Add butter and process until dough forms a ball.
For roll-out cookies:
- Form dough into a 9-inch flat disk. Wrap tightly (I like to use a layer of parchment paper and then plastic wrap). Refrigerate for 1 hour. Preheat oven to 350 degrees F and adjust rack to middle position. Dust a large surface with a bit of arrowroot and roll out to 1/4-inch thick. Cut with cookie cutters and transfer cookies to a baking sheet lined with parchment paper. Bake for 9-10 minutes, until just turning golden brown on the edges. Cool completely before serving.
For slice-and-bake cookies:
- Form dough into a 12″ log and wrap tightly (I like to use a layer of parchment paper and then plastic wrap). Refrigerate for 1 hour. Preheat oven to 350 degrees F and adjust rack to middle position. Slice dough into 1/4″ thick slices and place each cookie on a baking sheet lined with parchment paper. Bake for 9-10 minutes, until just golden brown on the edges. Cool completely before serving. Drizzle with melted chocolate if desired.
Nutrition
- Serving Size: Makes about 2 dozen cookies
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