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Holiday Cookies (paleo)

Cook Time 7 minutes
Total Time 7 minutes
Servings 12 to 15 cookies
Author Andrea Wyckoff


  • 2 cups blanched almond flour*
  • 2 Tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 2 pinch sea salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract**
  • 1 pastured egg
  • 1/4 cup sweetener your choice *** granulated sweetener or pure raw honey
  • 1/4 cup organic palm shortening softened**** orcoconut oil


  1. Mix almond flour, coconut flour, baking soda, cream of tartar, sea salt together in a large mixing bowl. Add in vanilla and almond extract.
  2. Create a well in the center, add in the egg, whisk egg, then stir in honey, and mix in palm shortening.
  3. Combine ingredients by hand, until a cookie dough forms.
  4. Cover cookie dough with saran wrap and chill in the refrigerator for at least 30 minutes (or overnight).
  5. Preheat oven to 350*F.
  6. Roll out cookie dough on a piece of parchment paper. I simply mash/smooth out the dough using a piece of saran wrap to create a flat rectangle over top a piece of parchment paper. If you have any issues with the dough being too sticky, simply dust it with extra almond flour.
  7. Using your favorite holiday cookie cutters, cut in your cookie shapes, keeping an inch between each cookie.
  8. IMPORTANT NOTE: Rather than disturb the cut out cookies, simply peel up the extra cookie dough that surrounds each cookie. This dough is not quite as strong as traditional gluten filled cookie dough, and it is easiest to leave each cookie in its place, undisturbed, and then roll out the extra dough on another sheet of parchment paper and and repeat. Transfer the parchment paper with the cookie cut-outs to a large baking sheet.
  9. Bake cookies for 7 minutes (+/-), at 350*F. I found the taste and texture to be best when the cookies are lightly golden on the bottom.
  10. Cool cookies completely before icing. I actually put them the freezer overnight, and iced them the next day. Icing frozen cookies is the easiest way to do it, as the icing will firm up when it hits the chilled cookie, and they are much easier to handle without breaking. (I also like these cookies best stored in the freezer, love the texture when they are cold, and it helps keep them around longer. As they seem to disappear when left on the counter) You can also ice them without freezing very easily too, just wait until they are fully cool before handling. Icing recipe is below.
  11. I decorated my cookies with all sorts of fun natural ingredients including chopped nuts, grated chocolate flakes (pure no added sugar), cacao nibs, freeze dried berries, powdered freeze dried berries, and coconut flakes.
  12. Merry Christmas!!