Paleo Cut-Out Skinny Sugar Cookies are the ultimate healthier Christmas cookie that is fluffy, soft and grain-free! These cookies naturally sweet and the best healthy holiday treat!
Let me introduce you to the skinny version of sugar cookies! Paleo cut-out skinny sugar cookies are perfect to share at tea or even for Santa Clause. I have always loved soft sugar cookies. I now have a stash of guiltless ones, however, I also have some regular ones set in the fridge right now too 😜.
My kids still aren’t all in with the paleo sugar cookies, haha! They eat them but still look at me funny when they do🤣.
So before I made these I studied how sugar cookies are made all the best tips and tricks. However, I can not really say I found too much on the paleo vegan combo expect some hilarious Pinterest failures that had me rolling 😂!
These paleo cut-out skinny sugar cookies are failproof! I even tested twice because you know there is always beginner’s luck!
About a month ago I purchased the 5lb tub of coconut oil from Costco. I mean its a great deal! Coconut oil fixes all of life’s problems and it acts like butter in vegan baking too! Just like regular cookies, you will cream together your coconut oil and coconut sugar for a naturally sweet cookie base.
Vegan baking can be intimidating and it bloody sucks when you fail, mainly because the ingredients can be so pricy. I cringe when I waste precious almond flour,💸 haha! Lucky for you these are tested and true!
You can, of course, use your favorite icing, this paleo and vegan version is more of a gel, not the easiest to work with but fits the title!
Coconut Oil or Vegan Butter?
Most vegan butter is not paleo however if you are just looking to keep the cookie vegan you can use vegan butter in place of coconut oil. I have not tested this but the ratio would be 1:1.
How do I make these paleo vegan skinny sugar cookies?
For the Cookies:
- Make flax egg, set aside.
- Use a hand mixer and cream together the coconut oil and sugar till creamy and smooth.
- Add in the vanilla extract and flax eggs, and agave mix till just combined.
- Next, add in your coconut and almond flour and mix till a sticky dough is formed.
- Form the dough into a round ball and cut it in half. Then form both balls into flat disks and place in plastic wrap.
- Refrigerate for 30 minutes ( dough can be refrigerated for up to 3 days or frozen for up to 1 month)
- Adjust oven rack to middle and preheat oven to 350 degrees F. Prepare 2 cookie sheets with nonstick spray or parchment paper.
- Work with one disk on a clean surface. Spray your rolling pin with a little cooking spray and roll out your dough. Work on a cool surface as coconut oil can be messy if it gets to warm. Roll dough to 1/8 inch thick. ( you can also use a floured surface instead of cooking spray on your rolling pin)
- Use cookie cutters to cut shapes from the dough. Peel away scrapes with a thin metal spatula.
- With the scrapes pat together, roll, and use cookie-cutter, repeat till done.
- Bake cookies 1 sheet at a time for 10 minutes rotate sheet halfway through baking. Let cookies cool for 5 minutes before transferring to a wire rack. Let cookies completely cool before glazing.
For the icing:
- Whisk together melted coconut oil, coconut nectar ( can sub agave), and food coloring gel.
- Spoon about 1/2 tsp of icing on each cookie and sprinkle with your favorite sprinkles.
- Place in freezer for 7 minutes so frosting sets.
Can I freeze Paleo Cut-Out Skinny Sugar Cookies?
Yes! Freeze these cookies for up to 2 months. If you choose to freeze allow time for the cookie to defrost in the fridge.
Love paleo desserts, also try Paleo Chocolate Chip Cookie Bars.
- 1/2 cup coconut sugar
- 1/2 cup coconut oil
- 2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water)
- 1 tsp vanilla extract
- 1/2 cup coconut flour
- 1 1/2 cups almond flour
- 2 tbsp coconut nectar (can sub agave)
- 1/3 cup melted coconut oil
- 4 tbsp coconut nectar (can sub agave)
- 8-10 drops of your favorite food coloring gel
For the Cookies:
Make flax egg, set aside.
Use a hand mixer and cream together the coconut oil and sugar till creamy and smooth.
Add in the vanilla extract and flax eggs, and agave mix till just combined.
Next, add in your coconut and almond flour and mix till a sticky dough is formed.
Form the dough into a round ball and cut it in half. Then form both balls into flat disks and place in plastic wrap.
Refrigerate for 30 minutes ( dough can be refrigerated for up to 3 days or frozen for up to 1 month)
Adjust oven rack to middle and preheat oven to 350 degrees F. Prepare 2 cookie sheets with nonstick spray or parchment paper.
Work with one disk on a clean surface. Spray your rolling pin with a little cooking spray and roll out your dough. Work on a cool surface as coconut oil can be messy if it gets to warm. Roll dough to 1/8 inch thick. ( you can also use a floured surface instead of cooking spray)
Use cookie cutters to cut shapes from the dough. Peel away scrapes with a thin metal spatula.
With the scrapes pat together, roll, and use cookie-cutter, repeat till done.
Bake cookies 1 sheet at a time for 10 minutes rotate sheet halfway through baking. Let cookies cool for 5 minutes before transferring to a wire rack. Let cookies completely cool before glazing.
For the icing:
Whisk together melted coconut oil, coconut nectar ( can sub agave), and food coloring gel.
Spoon about 1/2 tsp of icing on each cookie and sprinkle with your favorite sprinkles.
Place in freezer for 7 minutes so frosting sets.
You can sub agave but it is not paleo-friendly, it is sweeter than coconut nectar. Both agave or coconut nectar works great in this recipe!
Amount Per Serving: Calories: 111 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 5mg Sodium: 3mg Carbohydrates: 7g Net Carbohydrates: 0g Fiber: 4g Sugar: 6g Sugar Alcohols: 0g Protein: 3g
Roasted Tomato Soup is rich and full of flavor. Made with roasted carrots, onion, garlic and tomatoes. This recipe is vegan, healthy, and delicious!
Roasted Tomato Soup should always be warm, cozy, hearty and delicious! Roasting the veggies first makes this recipe so easy and bursting with flavor. Once your done roasting the veggies this cozy soup comes together in minutes!
So you’re probably wondering how does one end with 3 pounds of tomatoes? Thank you, neighbor! What a generous neighborly gift! So here’s the thing, maybe you know but homegrown organic produce just doesn’t last long, not even in the fridge it has to be eaten quick. Luckily I have 4 very hungry mouths to feed and well this recipe used up all these juicy tomatoes!!
You can say this is a summer soup however I would say this is a bridge into Fall soup! Heck, I could have Roasted Tomato Soup weekly, in particular on cold fall nights! Ever dunked a grilled cheese inside your soup, life-changing, is this just an American thing?! Often I run out of grilled cheese before my soup is done so I came up with these mini grilled cheese to put in the soup!! Basically just cut my grilled cheese into tiny squares, crouton size… OH MY YUM! I will never eat this soup another way!
HOW TO MAKE ROASTED TOMATO SOUP
- First start by arranging your tomatoes, carrots, onion, and garlic on your baking sheet. Drizzle with olive oil, and spices and bake at 375 degrees F for 45 minutes.
- Once they are roasted, place veggies in a soup pot and add in 1 can of unsweetened coconut milk. Using an Immersion blender, blend until soup is smooth. Or using small batches blend in a blender till smooth. Season with salt and pepper if needed.
- Serve in bowls, top with mini grilled cheese, parmesan, or toast!! Enjoy!
What kind of tomatoes should I use?
- Vine ripe or Roma works best! Be sure to half them before roasting. No need to remove skins.
What do I serve with tomato soup?
- Breadsticks go great! Typically grilled cheeses are served with a bowl of Roasted Tomato Soup however a Cesar salad and garlic bread go great with it!
- YES! I store mine in a freezer friendly zip lock bag! It will keep for a month.
- 3 lbs vine ripe tomatoes
- 6 carrots
- 1 head of garlic
- 2 tbsp dried basil
- 1 13 oz can unsweetened coconut milk
- 3 tbsp olive oil
- salt and pepper
- Fresh Basil for Garnishing
Preheat oven to 375 degrees F.
Line your baking sheet with parchment paper.
In a large mixing bowl combine your halved tomatoes, carrots, onion, garlic, olive oil, salt, pepper, and dried basil. Toss and coat.
Spread out veggies on your prepared baking sheet.
Roast for 35 minutes.
Once roasted, remove the veggies and place them into a soup pot.
Add in your canned coconut milk.
Blend with an immersion blender till smooth OR in small batches blend in your blender till smooth.
Ladle soup into bowls and serve with fresh basil(optional).
Optional Serving Suggestions
- grilled cheese
Yield:10 | 2 Freestyle Points|
Amount Per Serving: Calories: 157 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 55mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 3g Sugar: 5g Sugar Alcohols: 0g Protein: 2g
Healthy & Vegan-Friendly Fudge! This Pumpkin Chocolate Chip Fudge is the perfect soft, chewy, moist, and most delicious pumpkin fudge around. This 1 bowl fudge recipe will be ready in minutes! A perfect healthy pumpkin treat!
Fall, I just love this time of year. The weather is starting to cool down, feels like new beginnings, and pumpkin spice is everywhere and in everything! So yes, this pumpkin fudge is a must make, no-bake Bomb Diggity recipe you need in your life!
This Fudge is to die for, I can’t even put into words how perfect the texture is! It is so utterly smooth and creamy at first then just melts in your mouth. I have stored a batch of this pumpkin fudge in my freezer, but I do not expect them to last long!
You will need seven simple whole food ingredients and one bowl to make the incredible Pumpkin Chocolate Chip Fudge.
- Cashew Butter (can be subbed for any nut butter)
- Maple Syrup (can be subbed for any liquid sweetener)
- Coconut Oil
- Pink Salt or Sea Salt
- Pumpkin Puree
- Pumpkin Spice
- Chocolate Chips
How Do I make Pumpkin Chocolate Chip Fudge?
Super easy let me tell you! This is a no-bake recipe. Just add your ingredients into a medium-size bowl and mix till smooth. Sprinkle with chocolate chips and salt and let set in the freezer for 5-10 minutes.
I lined the pan with parchment paper for an easy removal however you can use saran wrap or wax paper. I would definitely line your pan, makes removing the fudge so easy!
Nut Allergies you can use sun butter, as a matter of fact, this is a recipe that everyone needs to enjoy!
Love healthy desserts, also try The BEST Vegan Rocky Road Cookies!
- 1/2 cup cashew butter
- 1/3 cup pumpkin puree
- 1 tsp pumpkin spice
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 2 tbsp dark chocolate chips
- Dash Pink Salt
Prepare a brownie pan by lining it with parchment paper and nonstick spray.
Whisk together coconut oil and cashew butter.
Add in pumpkin puree, maple syrup, pumpkin spice and whisk till well combined.
Transfer batter to prepared pan, sprinkle with chocolate chips and a dash of salt.
Place pan in the freezer for 5-10 minutes or until fudge is set.
Remove fudge from pan and cut into 12 squares.
Store in a sealed container in the freezer for up to 3 months, Enjoy!
Yield:12 | 6 Freestyle Points |
Amount Per Serving: Calories: 133 Total Fat: 11g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 0mg Sodium: 33mg Carbohydrates: 9g Net Carbohydrates: 0g Fiber: 0g Sugar: 6g Sugar Alcohols: 0g Protein: 2g
Paleo Chocolate Chip Cookie Bars are soft, chewy, and loaded with gooey chocolate and pieces of walnut. This recipe is gluten-free + refined sugar-free and ready in 30 minutes!
Hand’s down my new favorite cookie bar and its just a bonus that it is paleo! The texture is soft with crisp edges the way a cookie bar should be. Taste is naturally sweet from coconut sugar which can equally be subbed for brown sugar. I added walnuts because chocolate chip cookies with walnuts happen to be my favorite! So I figured why not add them to these amazing bars!
Lately at night once the day is officially over for me, kids asleep 😴, and the kitchen is clean I like to unwind. Recently its been me, the couch, a cup of peppermint tea and a baked good, damn that sweet tooth! I try to keep my late-night treats as healthy as I can but still satisfying. As I was sipping my tea all I wanted was a chocolate chip cookie last night so I got up and these glorious Paleo Chocolate Chip Cookie Bars were born!! So much for unwinding haha! 😆 I tore up my small kitchen up at 9 pm but it was so worth it and so much better than eating my husband’s stash of double stuffed Oreos!
Make sure you use blanched almond flour because the almond meal is gritty! You can use grass-fed butter or ghee personally I like the flavor of grass-fed butter better. All your going to need is an electric hand mixer, a mixing bowl, and a tin baking dish!
So are you ready for some of the best Paleo Chocolate Chip Cookie bars?
If you make this recipe, share a photo on social media tagging @kayscleaneats and using the hashtag #kayscleaneats.
- 1/2 cup grass-fed butter at room temperature
- 1/2 cup coconut sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup coconut flour
- 1 1/2 cups almond flour blanched
- pinch of pink salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 cup chocolate chips
- 1/4 cup walnut pieces
- Preheat the oven to 350 degrees F. Line your 8 x 8 baking dish with parchment paper and set aside.
- Using a hand mixer (can use stand mixer too) mix together your butter and coconut sugar until well combined. Add is your eggs and vanilla extract keep mixing till just combined.
- Add in your, coconut flour, almond flour, salt, baking soda, and baking powder. Beat until combined.
- Fold in your chocolate chips and walnuts.
- Transfer your cookie dough to prepared pan and smooth out into an even layer.
- Bake on the center rack of your oven for 22-27 minutes, until edges are golden and your content with the gooeyness of your cookie bars!
- Allow bars to completely cool before serving. Paleo flours crumble easy so it is important to let cool unless you are going to eat it hot with a scoop of ice cream! In that case, scoop out your cookie with a spoon.
Serving Size:12 cookie bars
Amount Per Serving: Calories: 222