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These AIP and paleo sugar cookies are so chewy and delicious, you’ll want to make a double batch! They are perfect for the holidays and loved by both adults and kids.
Mmmmm… sugar cookies. You really can’t go wrong with them. It’s always a crowd favorite!
It’s the first week of quiet after our wedding, now that all the events are over and my parents left to go back to South Korea this past weekend. The past month has been crazy and wonderful at the same time and my parents have contributed so much energy and effort into the wedding events, not to mention traveling an insane amount, that I thanked them by doing what I do best: cooking dinner and baking them treats.
AIP & Paleo Sugar Cookies Recipe
Since my mom has rheumatoid arthritis, and it’s difficult to stick to the autoimmune protocol in Korea, she always requests that I make a dessert for her that she can bring back home and enjoy. And this time, I decided to make a big batch of these AIP & paleo sugar cookies!
Coconut Butter Frosting
You can make these without the coconut butter frosting, but it seriously makes such a big difference with that moist, delicious layer. It also adds a touch of sweetness without added sugar that I love, so I highly recommend you make the frosting. Plus, it also looks so fun and snowy if you are making it for the holidays!
Getting Creative with Food Restrictions
I truly enjoy creating these AIP and paleo sugar cookies for my mom, because it allows me to help, not just her, but others out there who are also on restrictive diets. Just because you can’t have certain foods, doesn’t mean you shouldn’t indulge in sweet treats from time to time. You just gotta get a bit more creative in the kitchen!
I hope to bring you more AIP or AIP-optional recipes in the future. In the meantime you can check out other AIP recipes I currently have on the blog by clicking here!
AIP & Paleo Sugar Cookies
Ingredients
- 3/4 cup coconut flour
- 3/4 cup tapioca starch
- 2 tbsp cinnamon, plus more for garnish
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 tbsp grass-fed gelatin, Use code GREATGRANDMA10 for 10% off your entire order
- 1 tbsp room temperature water
- 2 tbsp hot water
- 1/2 cup maple syrup
- 1/2 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/4 cup coconut butter, for frosting
Instructions
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- In a large bowl, stir together coconut flour, tapioca starch, cinnamon, sea salt, and baking soda.
- In a separate bowl, whisk together gelatin and room-temperature water. Add hot water and whisk until the gelatin is dissolved.
- Add maple syrup, coconut oil, and vanilla extract to the gelatin mixture and whisk together.
- Slowly add wet ingredients to the dry ingredients, while stirring with a fork.
- Mix until combined and moldable.
- Using rounded tablespoons, drop the cookie dough on the parchment paper. It might seem sticky, but it'll be easier to work once they are dropped.
- Wet your hands slightly and roll the dropped dough into balls and flatten them.
- Bake for 10-15 minutes until the edges are golden, but the cookies are still soft.
- Let cool for 15 minutes. The cookies will harden as they cool.
- Warm up coconut butter in the microwave or stovetop until slightly melted, but still thick and creamy. Spoon gently over cookies, and sprinkle with cinnamon. Let cool completely before serving.The coconut butter will solidify once cooled.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Would these work for cut out cookies? I am thinking I will need to maybe add a little more liquid (water, coconut milk?) for them to hold their form better? Any thoughts?
I would try these for cut-out cookies: https://whatgreatgrandmaate.com/paleo-nut-free-gingerbread-cookies/
You can just omit the ginger and replace molasses with maple syrup to make it regular sugar cookies!
My first batch of AIP cookies (different recipe) made me angry. Nothing like that should be called a cookie! This recipe was actually good. Nice consistency. Seemed like a lot of cinnamon! But I liked the flavor very much. It was my first time using gelatin, which I found in the back of my cupboard, 4 months expired. I think it did what it was supposed to do. I couldn’t whisk the syrup and coconut oil into the water/gelatin mixture. Sort of formed a blob that I did my best to incorporate into the dry mix. I will definitely be using this as my base recipe – might try the lemon suggestion next time. Cheers!
Thanks for sharing! Do they freeze well?
I would love to try these, but can’t use the maple syrup. Do you have any idea if it would work to use granulated Swerve or Erythritol?
Thank you in advance for your reply!
You can try another liquid sweetener like honey or keto syrup!