Maple Sugar Cookies (Paleo, Gluten-Free)

Paleo Cut-Out Cinnamon Maple Sugar Cookies (GF) | Perchance to Cook, www.perchancetocook.com

5 from 1 vote

Maple Sugar Cookies (Paleo, Gluten-Free)

A delicious grain-free, dairy-free, gluten-free, paleo cut-out sugar cookie recipe made with maple sugar, coconut oil, almond flour, tapioca flour, and coconut flour.

Prep Time1 20

Cook Time10

Total Time1 30

Course: Dessert

Cuisine: cookies, Paleo

Servings: cookies

Author: Dominique

Ingredients

Cookie Ingredients:

¾ cup softened coconut oil ( make sure it isn’t too hard or melted)
1/2 cup maple sugar
1 large egg
1 Tbs vanilla
1 ½ cups almond flour
3/4 cup tapioca flour
¼ cup coconut flour
½ tsp cream of tartar
1/2 tsp baking soda
1 tsp cinnamon

Maple blueberry frosting ingredients:

½ cup maple sugar
1 Tbs tapioca flour
1 tsp blueberry powder
3 tsp water
1 tsp vanilla

Maple cinnamon frosting ingredients:

½ cup maple sugar
4 Tbs tapioca flour
3 tsp water
1 tsp vanilla
½ tsp cinnamon

Instructions

Cookie instructions:

In a large bowl, beat the softened coconut oil and maple sugar together with an electric hand-held mixer or in a stand mixer. **Note: the coconut oil needs to be softened, not too hard and not melted. It was cold in my house so it was hard. 10 seconds in the microwave was perfect to soften it. In the summer, though, when its warmer out, my coconut oil is always in a softened state.
Add the egg and vanilla to the bowl and beat until well mixed.
In a separate bowl, mix the almond flour, tapioca flour, coconut flour, cream of tartar, baking soda, and cinnamon together.
Add 1 cup of the flour mixture to the wet mixture and beat until blended. Add another cup of the flour mixture and beat until well blended. Add the remaining flour mixture and beat until just blended. Take everything out of the bowl and form one big ball of dough with your hands.
Divide the dough into 3 equal pieces and roll each piece into smaller balls in your hands. Put each piece into a separate plastic bag and refrigerate the dough in the fridge for 45 minutes-1 hour.
Preheat the oven to 350 degrees.
Take one of the balls of dough out of the fridge. Kneed it in between your hands to warm it up and make it easier to roll out. Place the dough in between 2 pieces of parchment paper, and push the ball down. Roll the dough with a rolling pin until you get the dough to your desired thickness, between 1/8 of an inch to 1/4 of an inch thick. Use cookie cutters to cut the dough into shapes using cookie cutters.
**Note: if you like softer thicker cookies, roll the dough out thicker. If you want harder crispier cookies, roll the dough out thinner.
Roll the scraps of the dough into a ball and roll out again in between the parchment paper and cut the dough into shapes using cookie cutters. Put the remaining dough back into the fridge.
Take the next ball of dough out of the fridge and repeat the process of kneading it, rolling it out and cutting it into shapes with cookies cutters.
Eventually combine all of the scraps and cut the dough into shapes with cookie cutters until there is no dough left.
Place the cookies onto a covered cookie sheet ( silicone liner or parchment paper) and bake for 8-10 minutes. Only put one cookie sheet into the oven at a time. Let the cookies cool on the cookie sheet for a few minutes and then place them on a wire rack to cool further.
**Note: Cook them for 8 minutes for softer cookies, 10 for crispier cookies. I cooked mine for 8 because I like softer cookies.
**Note: You’ll probably fill up a cookie sheet with cookie shapes prior to using up all of the dough. Bake the cookies when one cookie sheet is filled up and continue cutting the rest of the dough into shapes in the process.

Frosting Instructions:

For the maple blueberry frosting: add ½ cup of maple sugar, 1 Tbs tapioca flour, ½ tsp blueberry powder, 3 tsp water, and 1 tsp vanilla to a food processor and mix until smooth.
For the maple cinnamon frosting: add ½ cup of maple sugar, 1 Tbs tapioca flour, 3 tsp water, 1 tsp vanilla, and ½ tsp cinnamon to a food processor and mix until smooth. Then add 1 Tbs of tapioca flour and mix again. Add another Tbs of tapioca flour and mix again. Add the last Tbs of tapioca flour and mix again.
**Note: the frosting will harden on the cookies eventually, but this doesn't happen right away.
** Note: feel free to use a different fruit powder if you do not want blueberry powder. You can make your own by putting freeze-dried fruit into a food processor.

Notes

**Note: You can leave the dough in the fridge overnight. If you do this, take it out of the fridge for 2 hours before rolling it out to make into cookie shapes.

**Note: Make sure your coconut oil is softened. It can't be rock hard and it can not be melted. It was cold in my house so it was hard. 10 seconds in the microwave was perfect to soften it. In the summer, though, when its warmer out, my coconut oil is always in a softened state.

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