Grain-Free Paleo Sugar Cookies with Coconut Butter Frosting

4.41 from 5 votes

Grain-Free Paleo Sugar Cookies with Coconut Butter Frosting

These Grain-Free Paleo Sugar Cookies with Coconut Butter Frosting will satisfy your sugar cookie cravings and totally bring the holiday cheer.

Prep Time1 15

Cook Time15

Total Time1 30

Course: Desserts

Cuisine: American

Servings: medium cookies

Calories: 215kcal

Author: Cassie Johnston

Ingredients

For the Cookies:

½ cup unsalted ghee or grass-fed butter softened
½ cup raw honey
2 eggs
1 tablespoon vanilla extract
3 cups blanched almond flour sifted
½ cup coconut flour sifted
⅓ cup tapioca flour
½ teaspoon baking soda

For the Frosting:

½ cup softened coconut butter
½ cup unmelted coconut oil
¼ tablespoons honey or maple syrup
1 teaspoon vanilla extract
Pinch salt
Food coloring if desired

Instructions

To make the cookies, in the bowl of a stand mixer or in a large bowl using a hand mixer, cream together the ghee or butter and honey until smooth, creamy, and light in color.
Add in the eggs and vanilla, and mix until well-combined. Set aside.
In a second bowl, whisk together the almond flour, coconut flour, tapioca flour, baking soda, and sea salt until well-combined.
Add the dry mixture to the wet ingredients in two additions, mixing well after each addition. The dough will be very thick!
Using damp hands, remove the dough and divide into two parts. Form into flat discs, wrap each in plastic wrap, and then chill in the fridge for a hour or in the freezer for 15 minutes. The discs should be completely cold.
When chilling time is nearly up, preheat the oven to 350°F. Line two baking sheets with silicone baking mats or parchment paper. Set aside.
Place a large piece of parchment paper down flat on your counter, then remove one dough disc from the fridge, unwrap, and place in the middle of the parchment. Cover with another large piece of parchment.
Roll the dough until it is about ¼” thick. Remove the top piece of parchment, then cut out shapes using cooking cutters. Place cut-out cookies onto the prepared cooking sheets, leaving barely any space between (these won’t expand much).
When you’ve finished cutting up the first batch, gather the dough scraps. Reform into a disc, rewrap in plastic wrap, and place back in the fridge. Proceed to make more cut-outs with the second disc—make sure to alternate between the two discs so that one is always chilling.
Bake cookies in preheated oven for 7-8 minutes, or until the outside edges (near the bottom of the cookie) are just beginning to slightly turn brown. Remove from heat, and immediately transfer to a wire cooling rack to finish cooling.
To make frosting, whisk together the coconut butter, coconut oil, honey or maple syrup, vanilla extract, and salt until smooth. Transfer to the freezer to solidify for about 10 minutes (it’ll be opaque). Then, using a hand mixer or a stand mixer, whip the frosting on high until soft, fluffy, and light-in color. Dye using food coloring, if desired.
Spread frosting on completely cooled cookies. Store cookies in the fridge in an airtight container for up to a week.

Notes

The frosting will begin to melt when the temperature gets around 72°F and above, so if you’re planning on serving these in a warm room, keep them chilled until just before serving.
The frosting here is a wonderful, healthified frosting recipe, but my favorite is this sugar cookie icing—it’s decidedly not on the über-healthy side of the food spectrum, but as an occasional treat, it’s just fine!
You can add extra flavoring extract to the cookies (in addition to the vanilla). Peppermint, lemon, almond, maple and coconut extracts are all excellent! Use about a half teaspoon.

Nutrition