The Best Paleo Sugar Cookies – the perfect paleo sugar cookie dipped in dark chocolate and sprinkled with roses! Perfect for Valentine’s Day!
The Best Paleo Sugar Cookies – dipped in chocolate and sprinkled with roses …. can they get any more perfect for Valentine’s Day?
Alright, the Super Bowl was amazing, but can we now focus on all the delicious, chocolate goodies for Valentine’s Day?!? You guys know that when I am not developing healthy recipes that are Whole30/Dairy-Free/Vegan/Paleo, I absolutely LOVE concocting healthy(ish) desserts for you guys! (Some of my favorites are: Dairy-Free Pistachio Seven Layer Bars, Ultimate Dairy-Free Egg Nog and Vegan Mint Chocolate Shortbread Cookies!). Growing up with a diary-allergy, I had to fore-go a lot of desserts, so re-creating some of them now, but with a healthier twist is so much fun for me!
Now, I decorated these by dipping them in chocolate and sprinkling them with Dried Rose Petals but feel free to decorate however you want! (Note: I ordered my rose petals off of amazon, but I would imagine a place like WholeFoods or something similar would also carry them). I am so happy with how the actual sugar cookie turned out! I saw that Bob’s Red Mill came out with a Paleo Baking Flour and I have been wanting to try it ever since. Since I was so focused on Whole30 last month, I just didn’t have the opportunity. But, with V-Day looming, this was the perfect time to give it a try.
I was impressed.
I think the cookies tasted just like “regular” sugar cookies – you can’t escape the fact that almond flour (which is one of the ingredients in the paleo flour, along with arrowroot powder, coconut flour and tapioca flour), is just more coarse than all-purpose flour, but not to the extent where it bothered me, personally. Husband and kids approved too 😊
I adapted this recipe from a sugar cookie recipe from Sally’s Baking Addiction
- ½ cup coconut oil (needs to soft, not liquid)
- 1 Tablespoon coconut butter
- 1 Tablespoon ghee
- ⅓ cup organic cane sugar
- 1 large egg, at room temperature
- 2 Teaspoons vanilla extract
- ¼ Teaspoon almond extract (if you have it)
- 2¼ cups Bob's Red Mill Paleo Flour
- ¾ Teaspoon baking powder
- ¼ Teaspoon salt
- For Decorating:
- 6-8 oz dairy-free, semi-sweet chocolate
- 2 Teaspoons coconut oil
- dried culinary rose petals
- Place coconut butter and ghee in microwave-safe bowl and microwave on 50% for 15 seconds and then continue on 5 second intervals until the ghee and butter are softened.
- In a stand mixer (use paddle attachment), beat the coconut oil, coconut butter and ghee until smooth, about 1 minute.
- Add the sugar and beat on high until light and fluffy.
- Add egg, vanilla extract and almond extract and beat on high until fully combined (2-3 minutes).
- Scrape down sides of bowl as needed.
- Whisk together the paleo flour, baking powder and salt together in a medium bowl.
- Turn down the stand mixer to low and add half of the flour mixture and let it combine and then add the other half.
- Continue mixing until fully combined.
- If the dough seems too soft/wet, add additional flour 1 tablespoon at a time (I added 2 more Tablespoons).
- Divide dough into two equal parts.
- Take each part and form into a ball and then press down on a piece of parchment until a disk forms.
- Wrap up the dough in the parchment for at least one hour and up to one day.
- Chilling is mandatory.
- Once chilled, preheat oven to 350.
- Take your first half of dough and take a small chunk from it and warm it up in your hands, forming a small ball.
- On a clean surface sprinkle a little more paleo flour and then set the warmed up ball on top.
- Gently press down to form a small disk.
- Take your rolling pin and gently roll out and use a cookie cutter to cut out a cookie or two.
- (Note: given the nature of paleo dough, it worked best for me to only roll out enough dough to cut out 1-2 cookies at a time. I found if I tried to go bigger than that, the dough would start to crack and look grainy. It is also important to make sure you warm up the dough in your hands so that it pliable)
- Place cut out cookies on cookie tray lined with parchment.
- Bake for 8-11 minutes, depending upon size and thickness of cookie. Cookies should just start to turn brown around the edges.
- For decorating, melt chocolate and coconut oil in microwave per package instructions.
- Dip cookies, as desired, into the chocolate and sprinkle with dried roses, as desired.
- Continue process with rest of the dough.