Dessert, Holiday

Paleo Cassava Sugar Cookies (nut free)

I know, I know I said I would write this up a long time ago. But LIFE HAPPENS… and really it is happening in the best ways.

I am finally at a full time job! And it is at the nexus of health and technology…. meaning I am working in the wellness space. The people I work with are incredible, the company’s values align with mine, and the mission is noble. I couldn’t be happier!

Now my healthy meal (grain free/paleo) prepping and early before sunrise workouts are really coming in handy.

It is already December 20th (how?!), and I still haven’t really felt too much in the holiday spirit. Maybe it is because the snow I was able to enjoy the past two years is missing in San Francisco?

Well, it is nice to see the lit trees on my walk to work, and I have participated in a few fun holiday gatherings.

Now let’s get to the topic… COOKIES. Does anyone else have fond memories growing up of making sugar cookies with friends and family for the holidays? I know I do! That is why I wanted to make some paleo sugar cookies. Now this dough is a little finicky, but I promise it is worth it!! … I mean grain free, nut free, dairy free, refined sugar free cookies that come in SHAPES? What can beat that?!



grain free/gluten free/dairy free/nut free/refined sugar free
Need: parchment paper, large cup/glass or rolling pin, baking sheet, spatula 
  • 2.5 cups cassava flour
  • 1 tbsp coconut flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter or coconut oil, softened
  • 1 cup coconut sugar
  • 1 egg, beaten
  • 2 tablespoon milk of choice or water
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
Coconut Flour, for rolling out dough

9-10 mins at 350
Paleo cassava sugar cookies
Preheat oven to 350 degrees.
Combine all ingredients (use mixer on medium if handy) until well combined. Batter should begin to “pill up”, and stick together when squished in one’s hand.
Using your hands, slowly knead all the dough pills together.
Place in the fridge for 5 minutes to chill– just enough to be firm, but not too warm to fall apart.
If the dough is too dry, add water by the tablespoons as needed, if too warm, add additional coconut flour to make the dough more firm. Using different brands of cassava flour and coconut flour can effect this*. Additionally, if you leave dough out/in fridge, it will dry out and will need more water to make it malleable again.
Get out two pieces of parchment paper. Working with portions of dough, place the dough on one piece of parchment paper on your countertop. Place the other sheet on top of the dough as a barrier for the rolling pin (or back of a cup!). Roll out the dough to about 1/4 inch thickness. Then, cut shapes out with your desired cookie-cutter (simpler shapes are easier). Use a spatula to transfer the dough to a cookie sheet lined with parchment paper.
Repeat this step, adding more dough as you go, and placing in fridge for a few minutes if the dough becomes too soft.
Once your baking sheet is covered in cookies, bake for 9-10 minutes at 350 degrees, or until golden brown. Let the cookies cool completely before indulging (I know it is HARD).
Then enjoy & share your delicious paleo sugar cookies made from cassava flour!
Cookies last about a week in a sealed container in the fridge.



And don’t you worry… these cookies aren’t just for the holidays… they can be enjoyed any time of the year!




Either way, happy holidays– whatever you celebrate with whomever you celebrate– may it bring you joy and love at the end of 2018. SEE YOU NEXT YEAR!!!

Remember to be kind to each other and your selves! ‚̧



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