These Cassava Flour Sugar Cookies are Paleo, nut free and don’t require any refrigeration! Simply, make the dough from a few every-day ingredients, roll it out, cut out cookie shapes, bake and frost!
If this recipe looks familiar, that’s because it IS! I made these cookies in collaboration with Otto’s Cassava Flour last year. The recipe was posted on my Instagram, but I’ve been meaning to get the recipe on the blog. So, here it is: Cassava Flour Sugar Cookies.
These delicious Paleo sugar cookies are:
- Nut free
- Lower in sugar than your “typical” cookie
- Only made with cassava flour
- Don’t require any refrigeration
- Made with 7 simple ingredients
- Easy to roll out and cut into shapes
I know I’m biased and all, but this really is the ultimate grain free sugar cookie recipe. So easy to make and bake and even easier to eat!
If you haven’t yet baked with cassava flour, then you’re missing out! I love using it in baked goods such as muffins, pancakes and pizza crust. But, if you’re not familiar with cassava flour, then let me introduce you 😉
What is Cassava Flour?
Cassava flour comes from from the cassava (or yuca) root. The cassava root is peeled, dried and ground to make cassava flour. Cassava flour is grain free and Paleo friendly. Furthermore, it works well as a 1:1 substitution (by weight) for wheat flour and many gluten free baking mixes.
Is Cassava Flour the Same as Tapioca Flour?
It’s important not to confuse cassava flour with tapioca starch. Yes, they both come from the cassava root, but they are very different. Tapioca is the extracted starch of the cassava root. Whereas, cassava flour comes from the whole cassava root. They serve very different purposes in baking and cooking and are not interchangeable.
How to Make Sugar Cookies Using Cassava Flour
These cookies are made in one bowl and don’t require any refrigeration.
First, preheat your oven to 350 degrees F. Then, gather the necessary ingredients:
Combine the cassava flour, baking soda and salt in a medium-sized mixing bowl. Then, add in the shortening, using your hands to work the dough. At this point, the mixture should be clumpy and fairly dry (see below).
Next, add the remaining ingredients. Mix first with a fork, then use your hands to knead the dough.
Roll the dough into a ball and flatten it on top of a sheet of parchment paper. Roll the cookie dough between 2 sheets of parchment paper until it is about 1/8-1/4 inch thick.
Remove the top layer of parchment paper and cut the dough into shapes.
Transfer the shapes to a baking sheet and bake at 350 degrees for 8-10 minutes. Cooking time will vary slightly depending on the size, shape and thickness of the cookies.
After baking, remove the cookies from the baking sheet and cool on a wire cooling rack. Once cooled to room temperature, the cookies can be frosted.
How to Make Paleo Sugar Cookie Icing
I combined a few simple ingredients to make my own Paleo icing. However, you can choose to frost these with anything you wish. My favorite “healthy” frosting to buy is Simple Mills Vanilla. I use it when I don’t want to make my own. Just note, because it contains powdered sugar it is not 100% Paleo.
Paleo Vanilla Icing
- 1/4 cup powdered monk fruit
- 1 tsp tapioca flour
- 2 tsp almond milk (or coconut milk)
- 1/2 tsp vanilla extract
Simply, combine all ingredients in a small bowl and mix until the icing is smooth. Place the icing in a small plastic bag and cut a hole in the corner. Then, pipe the frosting onto the cookies.
Paleo Cookie Decorations
For this recipe, I added Supernatural’s “Into the Woods” sprinkles on top of the icing.
Some other great decorating options include:
- bee pollen
- shredded coconut
- cacao nibs
- chopped nuts
- crushed, freeze dried fruit
- cinnamon or pumpkin spice
- Natural food coloring in the form of beet powder and spirulina
Paleo sugar cookies made from cassava flour. Dairy free, nut free, grain free and no refrigeration needed.
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine cassava flour, baking soda and salt.
- Add in shortening. Use your hands to work the shortening into the flour mixture until the dough starts to clump.
- Mix in egg, maple syrup and vanilla. First, mix with a spatula or fork, then use your hands to knead the dough.
- Roll dough into a ball, flatten and roll between two sheets of parchment paper using a rolling pin (until dough is about 1/8-1/4 inch thick).
- Use cookie cutters to cut shapes in the dough. Transfer the shapes from the parchment paper to a baking sheet.
- Bake in preheated oven at 350 degrees for 8-10 minutes*
- Remove from oven, cool to room temperature on a cooling rack and frost.
*Cooking time will vary slightly depending on cookie size and thickness.
Keywords: cookies, Paleo, dairy free, holiday, nut free, Christmas, sugar cookies, cut out cookies