Name: Soft Paleo Sugar Cookies (Vegan)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 1/4 cup blanched almond flour (118g); 1/4 cup coconut flour (23g); 2 Tbsp ground flax; 2 tsp paleo baking powder; 1/4 tsp salt; 1/3 cup non hydrogenated shortening; 2 Tbsp maple syrup; 2 Tbsp coconut sugar; 1 tsp vanilla extract

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These soft paleo sugar cookies are made with almond flour, coconut flour and sweetened with a mixture of coconut sugar and maple syrup. This easy paleo cookie recipe is vegan friendly (no eggs or dairy) and has the perfect soft, chewy texture.

I've made these gluten free vegan sugar cookies countless times and everyone always loves them! No one ever guesses that they're paleo and vegan friendly.

Top them with your favorite icing and sprinkles or eat them as is. Either way, you can't go wrong because these sugar cookies are a total crowd pleaser!

Recipe Highlights:

paleo & vegan friendly - perfect for those with dietary restrictions
grain free & gluten free - made with almond flour and coconut flour
egg free - just a little ground flax to help bind the ingredients
dairy free - no milk or butter
less than 10 ingredients

These easy Paleo sugar cookies are great for holiday parties or just enjoying as a dessert throughout the week. The recipe makes 9 large cookies or 18 mini and can easily be doubled to serve more.

Ingredients

Here's a list of what you need to make these cookies:

almond flour
coconut flour
ground flax (I grind whole flax seeds in a coffee grinder)
Paleo baking powder
salt
non-hydrogenated shortening (I like Nutiva's)
maple syrup
coconut sugar
vanilla extract

No recipe substitutions have been tested, so I don't have any ingredient swaps to recommend. But if you make a substitution I'd love to know how it turns out in the comments below.

How to Make Soft Paleo Sugar Cookies

These vegan almond flour sugar cookies are super easy to make and ready to eat in less than 30 minutes! Here's what you need to do:

First, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

Make the Cookie Dough

Next, make the cookie dough. In a small mixing bowl, combine almond flour, coconut flour, ground flax, baking powder and salt.

In a separate bowl, mix together shortening, maple syrup, coconut sugar and vanilla extract.

Pour the dry mixture into the wet mixture and stir with a spatula until the dough is well combined.

Next, scoop the cookie dough onto a lined baking sheet. I used a large cookie scoop (2 Tbsp per cookie), but you can make these cookies bite-sized if you prefer. A large scoop will make about 9 cookies, and a small 18.

Slightly flatten the cookies with a spatula. (They cookies don't rise a lot, so flatten them to the shape you want.)

Bake the Cookies

Next, place the cookies in the oven and bake at 350 degrees F for 10-12 minutes. They should be golden brown on the bottom when they are done cooking. (If you make the cookies 1 Tbsp in size, then decrease the bake time to 8-10 minutes.)

Cool the Cookies

Remove the cookies from the oven and cool them for 5 minutes on the baking sheet. Then, transfer them to a wire cooling rack and cool them to room temperature.

You can frost these healthy sugar cookies if you wish, or eat them as-is. I added a simple glaze made of powdered monk fruit, tapioca flour and almond milk. Take a look at my zucchini breakfast cookies for the glaze recipe.

How to Store Cookies

These paleo sugar cookies are best kept at room temperature for a few days, in the fridge for up to a week or in the freezer up to one month. Keep them in an air-tight container or baggie.

More Paleo Vegan Cookie Recipes

Looking for more easy paleo vegan cookie recipes? Here are a few reader favorites:

Enjoy!