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Pink iced cookies stacked on top of eachother

Paleo Cookies with Frosting

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

Course Snack
Cuisine American
Keyword easy paleo cookie recipe, frosted paleo cookies, paleo cookie recipe
Prep Time 10 minutes
Cook Time 7 minutes
Chilling / resting time 50 minutes
Total Time 17 minutes
Servings 16 cookies
Calories 435 kcal
Author Cheryl Malik

Ingredients

Paleo Cookies

  • 3 cups almond flour
  • 4 tablespoons coconut flour
  • 1/2 cup tapioca flour
  • 1 teaspoons baking powder see Note if strictly paleo
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt omit if using salted butter
  • 1/2 cup shortening
  • 1/2 cup yogurt dairy-free if strictly paleo. See Note
  • 3/4 cup honey
  • 1 eggs
  • 1 teaspoons vanilla extract
  • 1/4 teaspoon almond extract

Frosting

Instructions

  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.

Recipe Notes

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 Facts
Paleo Cookies with Frosting
Amount Per Serving
Calories 435 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 8g50%
Cholesterol 11mg4%
Sodium 87mg4%
Potassium 55mg2%
Carbohydrates 34g11%
Fiber 3g13%
Sugar 23g26%
Protein 6g12%
Vitamin A 22IU0%
Vitamin C 1mg1%
Calcium 68mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.