Sweet, simple, just crispy Cutout Sugar Cookies perfect for Valentines (or any day). Made from the easiest vegan paleo dough, and glazed naturally pink!
The making is half the fun with these cute little cookies. Pink mini hearts because it’s valentines, yellow sunflowers because spring is coming soon, purple squirrels because it’s tuesday––there are no rules or limits.
The real magic is in the super simple six-ingredient cutout cookie dough. It’s vegan and paleo, made from a mix of almond flour, coconut flour, maple syrup, and coconut oil/butter. The prep is as easy as dump and mix, although I do recommend chilling for 10-15 minutes after you roll it out for easier transferring of cookies to pan. But after your any-shape cookies bake, they will be so gloriously golden with the perfect balance of crisp edges and soft tender middles. Delicious dipped in chocolate or playfully glazed with my favorite coconut butter frosting.
Healthy. Festive. Fun to make. Sonya and I (and Nolan…supervising) had the most fun monday last week making these little guys, and we hope you love them too!
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Sweet, simple, just crispy Cutout Sugar Cookies perfect for Valentines (or any day). Made from the easiest vegan paleo dough, and glazed naturally pink!
Ingredients
- 1 cup (120g) almond flour
- 1/3 cup (40g) coconut flour
- 1/4 cup (80g) maple syrup or agave
- 1/4 cup (50g) coconut oil (or coconut butter*)
- 1 tsp vanilla extract
- 1/4 tsp salt
Glaze**
- 1/4 cup coconut butter, melted
- 1 tsp pitaya powder (pink) or black goji berry powder (purple)
Instructions
- Whisk together the maple syrup, coconut oil, and vanilla.
- Add the flours and salt. Mix to form a sticky dough.
- Roll out between two pieces of wax paper to 1/4-inch thickness.
- Chill dough for 15 minutes (optional, but recommended for easier cutting/transferring).
- Preheat the oven to 350ºF.
- Cut into hearts (or any shape!), and transfer to a baking sheet lined with parchment paper.
- Bake for 8-10 minutes until just golden around the edges. It will take less time for smaller cookies.
- Cool completely before glazing.
- Whisk together glaze ingredients, adding more or less powder to desired color.
- Top cooled cookies with glaze and sprinkles. Chill until set.
- Eat!
Notes
*You may need to increase to 1/3 cup since it is thicker, it also helps to melt it before mixing.
**They are delicious plain too, or drizzled/dipped in melted chocolate.
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 3g
- Sodium: 25mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
Keywords: gluten free, valentines, dessert, easy, baking, holiday, glaze, heart, grain free, dairy free, healthy
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