Soft Sugar Cookies (paleo, grain-free, refined sugar-free)
Serves: 12-18 cookies
  • ¼ cup Unsalted Butter, room temperature
  • ½ cup Coconut Palm Sugar
  • 1 Large Egg
  • 1 teaspoon Vanilla
  • 1½ cups Almond Flour
  • ¾ cup Tapioca Starch
  • ½ teaspoon Baking Powder
  • ½ teaspoon Salt
  1. Place the butter and coconut sugar in a mixing bowl. Beat with an electric mixer for 2-3 minutes until light and fluffy. Beat in the egg and vanilla.
  2. Add the almond flour, tapioca starch, baking powder, and salt to the mixture and beat in until well combined. Dough should be thick. If dough is too sticky, stir in another tablespoon or two of almond flour.
  3. Place the dough on a strip of plastic wrap. Flatten into a disc and wrap up with the plastic. Refrigerate for one hour.
  4. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
  5. Unwrap the dough and place it between two sheets of parchment paper. Roll to a thickness of ½". Do not roll any thinner - thick dough means thick cookies which means SOFT cookies. If you roll the dough too thin it will dry out quickly.
  6. Cut shapes out of the dough and place on the parchment lined baking sheet.
  7. Bake in the preheated oven for 8-10 minutes. Watch closely - you want the cookies to be only just cooked. Don't cook them to the point of browning. They should be just set and pale in color. This will also ensure that your cookies are super soft.
  8. Remove from the oven and let cool for 2 minutes. Place cookies in a large ziploc or covered container - Placing them in a sealed environment before they have cooled will help with the soft factor.
  9. When cool, frost as desired!
Recipe by The Kitchen McCabe at