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+ servings

Paleo Sugar Cookies

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  • Preheat oven to 350 degrees Fahrenheit.
  • In a large bowl, combine the coconut oil, egg, and almond extract. Mix well with a fork until well combined. Next, add the remaining dry ingredients and use a rubber spatula to completely incorporate the dry mix into the wet mix, until a dough is formed.
  • Place a large sheet of parchment paper on the counter, and place the dough ball on it. Place another piece of parchment paper on top of it, and use a rolling pin (or wine bottle for those of us without a rolling pin) to roll it out into a ¼ inch thickness. You don’t want them to be too thin, or they will break/crumble.
  • Use cookie cutters to make desired shapes, then carefully transfer them to a parchment lined baking sheet, spacing them an inch apart. You can continue combining dough scraps into a ball, rolling out, and pressing with cookie cutters until all dough is used.
  • Bake for 12 minutes until edges are golden. You can serve as is, or, if you’d like to ice them, let them cool completely first.

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