December 7, 2021

Paleo Sugar Cookies

For these cookies, I used cassava flour to keep them nut-free. The batter will be sticky. When using a spring-loaded cookie scoop to form cookie dough balls, make sure the cookie scoop is overflowing with dough. You want the cookie dough balls to be about one and a half the size of the scoop. They come out soft and slightly crumbly, but it’s important not to overcook them, or they will become dry.

For the Christmas sprinkles, I used the brand Supernatural. They are made without artificial colors or preservatives.

Paleo Sugar Cookies

This sugar cookie recipe is easy, nut-free, and made with limited ingredients.



  • 3/4 C unsalted grass-fed butter, at room temperature
  • 3/4 C maple sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1 1/2 C cassava flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • Christmas sprinkles (Supernatural brand)
  1. Preheat the oven to 350 degrees and line a sheet pan with parchment paper.
  2. In the bowl of a stand mixer or a medium bowl, add the butter and maple sugar. Cream the mixture until thoroughly combined, scraping down the sides of the bowl periodically.
  3. Beat in the egg and vanilla extract until thoroughly combined.
  4. In a small bowl, whisk the cassava flour, baking powder, baking soda, and sea salt.
  5. Gradually mix the dry ingredients into the wet ingredients, scraping down the sides and bottom of the bowl. Pour the sprinkles into a small bowl. The batter will be sticky.
  6. Using a cookie scoop, scoop the batter into oversized balls, roll in the sprinkles, and place on the sheet pan. Repeat this process until all the batter is used.
  7. Gently press each ball of cookie dough down to flatten it slightly.
  8. Place the sheet pan in the oven and bake for 8-10 minutes. The cookies will be slightly golden, but you do not want to overcook. Let the cookies cool on the sheet pan.


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