Paleo Cookies with Frosting (Lofthouse Style)

These paleo cookies are to die for. They’re inspired by beloved “Lofthouse” cookies, which are super fluffy with a thick layer of delicious frosting on top. They’re easy to cut with cookie cutters, so you can have paleo shaped cookies for every holiday!

Why These Cookies Are So Good!

• These cookies are so fluffy – they are just like lofthouse style cookies.
• They are so quick and easy to make – it only takes around 15 minutes to make a batch!
• These cookies are gluten free and grain free. They can also be made diary free if you use plant based yogurt.

How to Make Them

1. Preheat the oven to 400F and line a baking sheet with parchment paper.
2. Using a stand mixer or hand mixer, beat the shortening with the honey and yogurt until very smooth and light in color. Add in the eggs, vanilla extract, and almond extract. mix until just combined.
3. In a separate bowl whisk together almond flour, coconut flour, tapioca flour, baking powder, baking soda, and salt.
4. Add the dry ingredients to the wet in three additions, mixing well after each.
5. For rolled cookies (preferred), chill the dough for 20-30 minutes. Roll out on lightly floured surface til about 1/4″ thick. Use a round cookie cutter to cut cookies then place 2″ apart on cookie sheet.
6. For drop cookies, roll dough into 2″ balls and place 2″ apart on cookie sheet. It can help to use damp hands. Press the cookie balls flat with your palm or a flat-bottomed glass dipped in water…
7. Bake the cookies for 5-7 minutes, until the cookies just begin to set the bottoms have turned light brown. Remove the cookies form the oven and let them cool completely on a cooling rack before frosting.
8. To make the frosting, beat together the coconut oil, shortening, and raw honey with a mixer until totally smooth. Stir in the arrowroot powder, coconut flour, vanilla extract, and food coloring, if using. Beat until smooth then using an offset spatula or butter knife, frost cookies once they are completely cooled.

Why You’ll Love These Paleo Cookies

Rather than using a wheat (or other grain) flour, these cookies are made from a blend of almond, tapioca and coconut flours. The combination of these flours results in perfectly fluffy cookies every single time! These are a real crowd pleaser, whether you follow the paleo diet or not!

The perfect holiday cookie recipe

These paleo cookies are perfect for the upcoming holidays – you can easily switch up the color of the icing too – orange for Thanksgiving, red for Christmas and purple for Halloween!

Be sure to check out Paleo Halloween Cookies and my Paleo Crinkle Cookies for more holiday inspiration!

When are my cookies baked?

The cookies will only take between 5 and 7 minutes to bake, so keep your eye on them! The edges of the cookies will have turned a golden brown. If the edges are firm the cookies are ready!

Chef’s Tips

• You can keep the cookies at room temperature a couple days. They will keep in the fridge for 3 days.
• If you are very strictly paleo, replace the baking powder with another 1/2 teaspoon baking soda, for a total of 1 teaspoons baking soda (and no baking powder). Or, ideally, use a paleo baking powder or make your own with this simple recipe. 
• The yogurt is essential to giving these cookies the lightness and fluff that makes them so good. You can use dairy-free yogurt easily, but for the best texture, opt for a thicker yogurt, like Kite Hill, than something runnier.
• For the frosting, make sure you use the solid style of raw honey, not liquid honey that happens to be raw. This helps with the texture immensely, and regular liquid honey will not likely work. If you do not have this type of honey, you could try topping these cookies with the paleo “cream cheese” frosting from my Carrot Cake Cupcakes. 
• Use a healthier food coloring, like this. 

Be sure to check out these other paleo recipes!

• Paleo Cereal
• Carrot Raisin Salad
• Creamy Clam Chowder
• Vegan Chocolate Truffles

Hey – you’ve made it this far, and now we’re best friends! If you make this recipe, I’d love for you to give it a star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!

Recipe By: Cheryl Malik

Paleo Cookies with Frosting

Prep 10 minutes minutes

Cook 7 minutes minutes

Chilling / resting time 50 minutes minutes

Total 17 minutes minutes

Fluffy, delicious paleo cookies that are frosted with a thick buttercream-style frosting. Perfect for holidays.

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16 cookies

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Ingredients

Paleo Cookies

• ▢ 3 cups almond flour
• ▢ 4 tablespoons coconut flour
• ▢ ½ cup tapioca flour
• ▢ 1 teaspoons baking powder see Note if strictly paleo
• ▢ ½ teaspoon baking soda
• ▢ ¼ teaspoon salt omit if using salted butter
• ▢ ½ cup shortening
• ▢ ½ cup yogurt dairy-free if strictly paleo. See Note
• ▢ ¾ cup honey
• ▢ 1 eggs
• ▢ 1 teaspoons vanilla extract
• ▢ ¼ teaspoon almond extract

Frosting

• ▢ 3 tablespoons refined coconut oil melted
• ▢ 1 cup palm shortening
• ▢ ½ cups raw honey solid honey form. See Note
• ▢ ¼ cup + 2 tablespoons arrowroot powder
• ▢ 3 tablespoons coconut flour
• ▢ 2 teaspoons pure vanilla extract
• ▢ Food coloring see Note

Instructions

• Preheat the oven to 400F and line a baking sheet with parchment paper.
• Using a stand mixer or hand mixer, beat the shortening with the honey and yogurt until very smooth and light in color. Add in the eggs, vanilla extract, and almond extract. mix until just combined.
• In a separate bowl whisk together almond flour, coconut flour, tapioca flour, baking powder, baking soda, and salt.
• Add the dry ingredients to the wet in three additions, mixing well after each.
• For rolled cookies (preferred), chill the dough for 20-30 minutes. Roll out on lightly floured surface til about 1/4" thick. Use a round cookie cutter to cut cookies then place 2" apart on cookie sheet.
• For drop cookies, roll dough into 2" balls and place 2" apart on cookie sheet. It can help to use damp hands. Press the cookie balls flat with your palm or a flat-bottomed glass dipped in water. .
• Bake the cookies for 5-7 minutes, until the cookies just begin to set the bottoms have turned light brown. Remove the cookies form the oven and let them cool completely on a cooling rack before frosting.
• To make the frosting, beat together the coconut oil, shortening, and raw honey with a mixer until totally smooth. Stir in the arrowroot powder, coconut flour, vanilla extract, and food coloring, if using. Beat until smooth then using an offset spatula or butter knife, frost cookies once they are completely cooled.

You can keep the cookies at room temperature a couple days. They will keep in the fridge for 3 days.

If you are very strictly paleo, replace the baking powder with another 1/2 teaspoon baking soda, for a total of 1 teaspoons baking soda (and no baking powder). Or, ideally, use a paleo baking powder or make your own with this simple recipe. 

The yogurt is essential to giving these cookies the lightness and fluff that makes them so good. You can use dairy-free yogurt easily, but for the best texture, opt for a thicker yogurt, like Kite Hill, than something runnier.

For the frosting, make sure you use the solid style of raw honey, not liquid honey that happens to be raw. This helps with the texture immensely, and regular liquid honey will not likely work. If you do not have this type of honey, you could try topping these cookies with the paleo “cream cheese” frosting from my Carrot Cake Cupcakes. 

Use a healthier food coloring, like this. 

Nutrition Info

Approximate Information for One Serving

Calories: 435calProtein: 6gFat: 33gSaturated Fat: 8gCholesterol: 11mgSodium: 87mgPotassium: 55mgTotal Carbs: 34gFiber: 3gSugar: 23gNet Carbs: 31gVitamin A: 22IUVitamin C: 1mgCalcium: 68mgIron: 1mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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