Paleo + Vegan Festive Sugar Cookies with Royal Icing
Paleo and Vegan sugar cookies free from junk. Recipe also has two healthier royal icing options for fun decoration!
Okay so I recently sold these festive cookies at a Christmas Fair and they SOLD OUT! It's important to note, that these cookies sold out to some people who scoff at the thought of paleo and vegan treats! What a victory!
I feel like sugar cookies should be soft, fluffy and perfectly sweet. This recipe produces cookies that are just that. They are as good as the traditional ones, except are free from grains, dairy, soy and refined sugar.
Oh, and if you have little ones, try making these with them! The recipe is simple and it’s actually lots of fun to spend the morning decorating these as a family (it’s messy too FYI).
Sugar Cookies (Paleo, Vegan)
Makes 12 cookies
1 1/2 cups almond meal
1/4 cup arrowroot starch
pinch of salt
1/4 teaspoon baking powder
1 tablespoon coconut oil, melted
1/3 cup organic maple syrup
1 teaspoon almond extract
1 teaspoon vanilla extract
6 tablespoon organic cage-free egg whites
2 teaspoon fresh lemon juice
3 cups "powdered sugar" (I used Swerve, you can also blitz coconut palm sugar or monkfruit in the blender)
Mix "powdered sugar" and filtered water or nut milk until desired texture has formed. Frost as normal.
1) Preheat the oven to 350F and line a baking sheet with parchment paper.
2) In a large bowl, combine all of your dry ingredients (the first six) together. Set aside.
3) In a food processor, mix the three wet ingredients until smooth.
4) Add the dry mixture to the wet and stir to combine until a dough forms.
5) If you have the time, place the dough in the fridge overnight (makes it so much easier to work with). If you are wanting these goodies today, then refrigerate for 1 hour.
6) Remove the dough from the fridge and set in between two pieces of parchment paper sprinkled lightly with arrowroot powder. Using a rolling pin, roll the dough into a large rectangle 1/4 inch thick. One by one, use festive cookie cutters to cut the dough into shapes. Repeat until all dough is used.
7) Transfer your sugar cookies onto the baking sheet and bake for 13-15 minutes. Once cooked, let cool on wire racks.
8) While you are waiting for your cookies to cool, make your icing. In a food processor on high speed, whisk the egg whites and lemon juice together until they form a thick foam. Switch to a low speed and carefully add spoonfuls of the 3 cups of sweetener choice until all is combined. Turn speed up to high and whisk for 6 minutes. Transfer icing to piping bag. If you are wanting to color then buy or make natural food coloring (there are some great ones out there) and color the frosting in bowls prior to putting into piping bags.
9) When cookies are cooled, decorate with icing and enjoy! Store in the fridge.
Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.
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