PaleoCinnamon almond Paleo sugar cookies are the perfect grain free cookie for the holidays. Made with healthy fats, coconut sugar, cinnamon, and almonds, they taste like the real deal! Simple to make, this paleo sugar cookies recipe will satisfy your sweet tooth without the guilt!
All right. Here we go, it’s FRIDAY and the third day of Fall. I wasn’t kidding when I said this week was going to be about comfort food “healthified.” Can’t you tell?
We started off the week with Chocolate Chip Pancake Bread, then creamy grain free Fettuccine with capers, so I figured we’d better end the week with dessert, right? I say WE because I’m imagining you sitting there nodding your head. Yep, ok dessert it is! Fridays are meant to be fun and flavorful anyways. But actually, these are quite healthy, so you get bonus points!
Let me tell you little story about these paleo sugar cookies and why I decided to make them. I know you just can’t get enough of my stories these days (enter sarcasm).
OK, so I have a rule in my house. Actually it’s a rule that I put in my head. No pumpkin recipes until October. GASP!! I know, crazy talk right? It’s just my thing. And don’t get me wrong, I love pumpkin. Probably a little too much. But I also feel the need to SAVOR pumpkin for the next three months; October, November, and December.
That being said, I still wanted to make a Fall inspired cookie that WE ALL could enjoy…. grain free, Paleo friendly, whatever, as long as it was gluten free and a cookie my whole family would enjoy! Not to mention friends and coworkers. Yeah, now that’s a big task but I was up for it. Ha ha!
I ended up tweaking this sugar cookie recipe twice in order to find the perfect combo. And let me tell you, it was PERFECT (in my humble opinion).
I used cassava flour so that it would be grain free; not your traditional low carb Paleo coconut or almond meal. Although that could still work but the texture might be a little too dry.
With Cassava flour, these cookies actually have a good source of healthy grain free carbs since Cassava is a root vegetable. You know what that means? Healthy carbs, plus a little bit of healthy fats, and spices for anti-oxidants EQUALS a cookie recipes that makes an excellent post workout snack.
See, cookies for post workout snacking is the best way you celebrate Fall! Ha ha or any excuse to eat a cookie really. Or… um, cookie dough? Whoops.
Speaking of more cookies, if you need more gluten free cookies, you gotta check out Flippindelicious soft sugar cookies. OMG!
But in all honestly, I was surprised at how delicious these cookies turned out, even with minimal ingredients. Tried and tested by about 10 to 15 people who aren’t even Paleo or gluten-free. Which means they are legit, am I right?
Alright, I will stop my head from growing bigger right now and get to the paleo sugar cookies recipe.
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Spiced Almond Sugar Cookies {grain free}
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: 24-26 1x
Print Recipe
Pin RecipeDescription
Cinnamon Spiced Almond Sugar Cookies (Grain Free, paleo option)
Ingredients
- 2 1/4 cup Almond Flour, cassava flour, or a paleo Flour mix (see notes)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp pumpkin spice (optional)
- 1/2 cup cup butter (softened) or coconut butter/oil. Softened. Not liquid. (if batter is to try, add 2–3 tbsp more)
- 1 egg
- 1 cup coconut sugar or sugar of choice. Erythritol for those looking for lower sugar option.
- 1–2 tbsp honey
- almond slivers for topping
Instructions
- Preheat oven to 350F. In a small bowl, soften your butters but do not let them melt. Combine in mixing bowl with egg and sugar.
- Beat on low until creamy.
- Keep mixer on low and slowly add in your flour, baking soda/powder, extract, and spices. NOTE – If you are using almond flour, mix in 1 tbsp arrowroot starch or tapioca starch here as well.
- Beat or mix until smooth and then add your honey last.
- Mix again.
- Scoop onto greased cookie sheet
- Bake for 8 or 9 minutes, then pull out of oven and place almonds on top, when the cookies are more flat.
- Return to oven and cook for 4-5 more minutes or until cookies are golden brown. total baking time will be 12-15 minutes
- Remove from oven and let cool. Add cinnamon on top if desired.
Notes
You can sub a gluten free 1:1 flour if need be (non paleo). Cooking times will vary though.
If you are using almond flour, mix in 1 tbsp arrowroot starch or tapioca starch.
- Category: dessert
- Method: baking
- Cuisine: American
Keywords: cookies, paleo, sugar cookies, grain free, dessert, spiced cookies
And just so you know —> NOTE: Cassava flour is a gluten-free flour that can be substituted for a 1:1 ratio for other grain flours. That means you can use your favorite multi -purpose GF flour, regular flour, or oat flour as a substitute. Although I personally think grain free Cassava is the best to bake with for gluten free folk. For reals!
So… who wants a cookie? Don’t worry, pumpkin recipes will be here next week. But I’m sure you’ve already found a ton to occupy you in the time being. I know I have!
Favorite Fall Spice? Well.. besides Pumpkin Spice.
Have a great weekend friends! I’ll be posting Cotter Chronicle link up this weekend too. If you have anything you think needs sharing, let me know!
Cheers,
Hi, I’m Lindsay! Gluten Free Nutrition Specialist, food photographer and author of 
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I love ending the week with dessert–these cookies sound oh so delish. Have a great weekend lady!
you too friend! Mwah!
I talked a little about jumping the gun with pumpkin in my post today! I can’t stay away though, when I see it all around me I just dive in. That said, by October I’m ready for a pumpkin break to build back up for T-day 🙂 These cookies are just about perfect for me – I haven’t tried Cassava flour yet, where have I been?
you need! want their info?
That would be awesome – thanks 🙂
As I have a ish-ton of chickpea flour (yes, I know it isn’t cassava, but give it to me) I feel like these might need to be made by the bajillions.
oh i might do the same! i’ll try with chickpea and then we can have a cookie party! haha. OK?
I totally jumped the gun on pumpkin in Sept, BUT I NEEDED IT. Just like I NEED these cookies. Sugar cookies are the bomb…so please send me these! Pinned!
you’re allowed.. because it was in a breakfast form. My exception! haha.
I love that you did all the tweaking for me! I’m totally making these! Also, hello — did you buy ALL the pumpkin at the 4points HEB because literally NON yesterday.
haha no, Randall’s still has it though. Probably for like $4 more. WHOA!
These look so good! Have a great weekend my friend!
Oh man cookies are seriously my fav. (One of my favs, who am I kidding?) These look lovely and so freaking cute with those little almond slivers! And coconut butter in cookies?! I am definitely going to have to try that. YUM!
Totally with you on the “no pumpkin til October” thing!! These cookies look SO delicious! The perfect Friday treat for sure 🙂
No Starbucks on Nantucket so no pumpkin spice lattes…WAHOO! I am a big nutmeg fan…Happy Friday friend! XOXO
Another cotter crunch recipe going onto my boards! I kept thinking that these would be great for the holidays, don’t you agree?
I have got to get my hands on cassava flour. And some cookies. Healthier cookies are what I need right now… balance… oy.
I love the little almond “flower” on top 😉 The “Fall” weather flowers we can enjoy, hahaha!
I never heard of this flour. You sparked my curiosity! And cookies are a good idea always.
I would love to try some cassava flour, especially since I read in your post that it can be a 1:1 swap! I’m going to purchase some today!
You would love Dani! YOu should reach out to them! Really!
You’ve got me eager to try some grain-free baking! I always enjoy a good sugar cookie, especially when they feature cinnamon!
I’ve been meaning to pick up some cassava flour, since I really miss baking without needing a ton of flours. I’m all about the pumpkin spice, so these sound amazing!
I still need to try Cassava flour.
I have had cassava, but not cassava flour. Love that it’s a 1:1 flour sub! For reals!
totally the best part! haha YES 1:1 simplicity
I love the simplicity of the recipe. I’m drooling right now!
I’ve never heard of cassava, but I am super intrigued. These cookies have my mouth watering!
Oh I bet you’d love
You’re motivating me to give Cassava Flour another chance, lol!
★★★★★
which brand did you try?
Otto’s sent me theirs…… Womp Womp. I should maybe give it another shot?
what did you make? all my recipes have involved egg and either butter or coconut butter and they taste awesome! not being bias haha. But I know you can’t have eggs. The naan recipe was easy and so good. no eggs or dairy in that.
I made a fail recipe and I think it was because of the flour – I need to try again and make something sweet with it… As for eggs, I am actually SLOWLY introducing them back into my life, nothing crazy, just one or two in baked recipes! 😮
★★★★★
And I was nodding my head through this whole post, especially the part about suspending pumpkin recipes until October. You’re the best and I appreciate that. Also, these cookies though. Boom.
Ahhh I love ALL the fall spices 🙂 I have never heard of cassava flour before. Thanks for the edu-ma-cation 😉
End of first paragraph….WITH the guilt?!….I prefer these babies without!
haha, well you can enjoy WITHOUT guilt. I”m going to fix my grammar now. Sheesh, I need to edit better. thank for catching that!
Whoa! So simple thanks!
let me know if you try it dana!
I searched for a recipe for coconut flour cinnamon cookies, and your recipe came up first. Sweet! I said. I have all those ingredients, so I began mixing according to your instructions. Little did I know, due to my own failure to read the entire blog and see that you didn’t even use coconut flour, my cookies would turn out to be dry and lifeless. Like I said, all my fault, but gosh why did your recipe get first on the list when it’s not even made with coconut flour?!
That is so strange! And I’m so sorry. What search did you put in google? Wish I could send cookies to make up for it
I searched coconut flour cinnamon cookies. It’s ok though, they taste amazing so I’m going to use them as a crumble to top ice cream. And to be honest, I pretty much suck at baking! I’ll try again sometime though!