These healthy sugar cookie cut outs are made with almond meal and honey for a grain-free, paleo-friendly sugar cookie!
We’re sticking with the Valentine’s theme this week because…WE LOVE DESSERT! And Lin and I are just that excited about these cookies! This recipe is another redo + rephotograph from an old Christmas sugar cookie recipe from 2013. Oh em gee it feels good to perfect old Fit Foodie recipes. Before I knew FFF was going to be a “real thing,” I wasn’t the best at testing recipes and making sure they are 100% good to go. No one is perfect and I definitely am not! That’s why we decided one of our main focuses of 2017 is going to be going back into older recipes and revamping them! So far we’ve redone:
But really- these cookies are something else, you guys. I promise the family won’t even know they aren’t the classic butter and sugar filled cookies that melt in your mouth. Instead these are made with an almond flour + coconut flour base and sweetened with HONEY.
That’s right, they’re even paleo-friendly (minus the frosting!). If you’re wondering what the texture is like…they are a little harder on the outside and then soft and buttery on the inside. I can’t get over how perfect these cookies turned out. Best part is? You can make them for all holidays or even just because! All you have to do is change out your cookie cutters.
I literally could have sat there all day decorating these guys. So fun and so great to be able to put my hundreds of hours of youtube tutorial watching to good use.
Healthy Sugar Cookie Cut-Outs
- Prep Time: 45 mins
- Cook Time: 10 mins
- Total Time: 55 minutes
- Yield: ~20 small/medium cookies
- 2 cups blanched almond flour
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/16 teaspoon (pinch) salt
For the Icing
- 2 cups organic powdered sugar
- 2-3 tablespoons water
- 2-3 drops pink/red food coloring
- Preheat oven to 350ºF and line 2 baking sheets with parchment paper. Set aside.
- In a medium-size bowl, mix together dry ingredients and set aside.
- In a large bowl, whisk together wet ingredients. Then, slowly add dry ingredients to wet until your dough is formed. The dough may seem crumbly at first, but continue to knead dough together until it forms a ball. It helps if you use your hands.
- Create a ball with your dough and wrap with plastic wrap and place in refrigerator for 30 minutes.
- Once dough has cooled. Remove from fridge and sprinkle coconut flour onto a hard, cool surface. Then, use a rolling pin to roll out dough so that it’s around 1/4 of an inch thick. If it’s sticking, sprinkle on some more coconut flour.
- Use small/medium cookie cutters to create sugar cookie cut outs. Place on parchment paper. Don’t worry about spacing too much, the cookies will not expand that much.
- Bake at 350ºF for 8-10 minutes or until cookies begin to brown.
- Let cool for at least 30 minutes before frosting.
For the Icing
- Add water to powdered sugar one tablespoon at a time. Add enough water (by the tablespoon), until you’ve reached your desired thickness. If you want your icing to be pink/red, add 2-3 drops of food coloring.
- Store in an air tight container for up to 5 days.
Nutrition information does not include the frosting.
- Serving Size: 1 cookie
- Calories: 99
- Sugar: 4
- Fat: 8
- Carbohydrates: 8
- Fiber: 2
- Protein: 3
If you make these delicious cookies, don’t forget to tag @FitFoodieFinds and #FitFoodieFinds on Instagram so we can see your beautiful creation!