Paleo Christmas Cutout Cookies

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Shutterbug Chef!

Did you ever make cutout Christmas cookies when you were a kid?  Do you do them now with your own kids or grandchildren?  What a mess, but a fun mess, huh?!  So there are several versions floating around social media and the internet for various paleo cookies, including the cutout kind.  I came up with a recipe that I liked enough to use here on Shutterbug Chef!

I’m the Shutterbug Chef!

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Shutterbug Chef!

The thing I miss most about the traditional sugary kind is that wonderful royal icing!  But alas, it is not to be.  But fear not!  For I bring you tidings of great joy!  You can make these Paleo Christmas Cutout Cookies and use a lovely chocolate or chocolate almond butter ganache to decorate them!

These are really easy for the kids to do and they are limited only by their imaginations!  The dough is made using only 1 pot, too!  Less mess!!  The dough refrigerates for at least an hour, or overnight if you like!  It can also be frozen!

To decorate these cookies, make a simple ganache (recipe follows) and either spread it on the cookies or dip little cookie cutters in the ganache to make a design.  A small spoon or swizzle stick can be used to make symbols or letters using the ganache.

Serving the Paleo Christmas Cutout Cookies cold from the fridge has the best firm texture, otherwise they are a little softer.  Either way they are really tasty!

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Paleo Christmas Cutout Cookies

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 11
  • Total Time: 1 hour and 21 minutes, includes the chill time.
  • Yield: 3 dozen 1 1/2 inch cookies

Ingredients

FOR THE COOKIE DOUGH:

2 1/4 cups finely ground almond flour (plus a little for the cookie cutters)

1/2 teaspoon baking soda

1/4 teaspoon salt (plus some fine sea salt for topping the ganache)

3 tablespoons melted coconut oil (using virgin coconut oil may give a hint of coconut to the finished cookie)

1/2 cup raw honey

2 teaspoons high quality vanilla

FOR THE GANACHE:

3 ounces dark chocolate, broken into shards (72% or higher)

2 teaspoons coconut oil

1-2 tablespoons unsweetened almond butter

Instructions

COOKIES:

Using either a stand mixer or electric beaters, place all the ingredients for the cookie dough in the bowl and mix well, until the dough can be formed into a ball.

Wrap in saran wrap and refrigerate at least an hour or up to 3 days. (This can also be frozen.)

Preheat the oven to 325.  When ready to bake, roll the dough between 2 pieces of parchment paper to about 1/4″ thickness. (If baking in batches, keep the remaining dough refrigerated until ready to use.)

Dip the cookie cutters in some almond flour (to help prevent sticking) and place the cutout cookies on a parchment lined baking sheet.  Bake for 11 minutes.

Cool on a rack then refrigerate the cookies.

GANACHE:

In a bowl over simmering water, melt the chocolate, coconut oil and the almond butter, stirrig to combine.

TO DECORATE:

Spread the ganache over the cookies, or dip mini cookie cutters in the ganache and transfer onto the cookies.  A toothpick dipped into the chocolate can make thinner lines or dots.  Using the tip of a small spoon or a swizzle stick, dip into the ganache for free form designs, letters or symbols!  Sprinkle with a little fine sea flakes if desired!

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Shutterbug Chef!

 

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