It doesn’t get much better than sugar cookies with icing, especially when we’re talking Paleo and Vegan Cut-Out Sugar Cookies with Naturally Dyed Icing! Not only do these cookies make the perfect shapes with NO chill time, but they also taste like they’re full of refined sugar. However, they’re gluten-free, grain-free, dairy-free, refined sugar-free, and clean-eating!
Cookie perfection is here again with these Paleo and Vegan Cut-Out Sugar Cookies with Naturally Dyed Icing! 😋 I say again because we can’t forget these Soft & Chewy Paleo Chocolate Chip Cookies, Double Dark Chocolate Chunk Paleo Brownie Cookies, or Paleo Pumpkin Chocolate Chunk Spider Cookies, which are all to die for! 😍
Nonetheless, Christmas is approaching which means baking season is in full gear—or should I say cookie season is in full gear? 😊🍪 Regardless, everyone knows cookies are Santa’s favorite. I don’t think he’s too picky about what kind—as long as they’re tasty. 😉
That being said, instead of gifting Santa with an overly sweet, fattening, toxic, cancer-causing cookie, let’s show him we love him by giving him a plate full of these Paleo and Vegan Cut-Out Sugar Cookies that are:
- Refined sugar-free
- Used with minimal ingredients & require NO chill time
- High in protein
- Easy & fun to make
- Satisfying & DELICIOUS!!
How’s that for Christmas cookies? 😏
This time of the year is always so busy, so having an easy and yummy baking project is much needed! It’s a great time to get close to family and start new traditions. ☺️ Food always seems to bring people together. 💖
Miguel and I decorated these together! This bright blue snowflake is one of his. 😎 Can you believe these dyes are all natural?! 😮
Whenever I want to add some color to my food, I use Color Kitchen. They offer such amazing, all natural products that I can trust. I’m not an affiliate for them, so I’m genuinely supporting them because they are that amazing! 🙌🏼
They don’t have a true red dye, but pink Santa is okay too—super cute! 😘
Besides the bright colors, another thing I love about these dyes is that they don’t have any taste or texture issues. I was skeptical to try a few of the colors, wary about them having a funky taste, especially the blue one. Have you tasted/smelt spirulina before? If you haven’t it reminds me of rotting fish food … not so tasty 😳, but the healthy benefits couldn’t get any better!
Regardless, there’s no flavor issues here! This icing is smooth, creamy, sweet, and oh so delicious! 😋 It also hardens just enough to leave some teeth marks and not make a mess when you stack them. 😌
These Paleo and Vegan Cut-Out Sugar Cookies are one of the recipes that shocked Michael the most! For Halloween and Christmas we always decorated sugar cookies my mom or I (after I moved out) made! It was that twice a year treat that we always looked forward to.
Ever since that ended, Michael has been urging me to make a sinless sugar cookie. I didn’t know how these Paleo and Vegan Cut-Out Sugar Cookies with Naturally Dyed Icing would go, but he went crazy for these! He ate 5 within a snap of a finger, saying how they were nearly identical to the ones filled with sugar, gluten, and dairy, which I can agree with! 👏🏼🙌🏼😍
They’re firm on the outside with soft insides, leaving the impression of one irresistible bite!
Let’s not waste anymore time. I know you’re probably just as excited as I am about these. 😄
Start by adding all the dry ingredients in one bowl and all the wet in another and whisk together.
Then pour the wet into the dry and mix together. The mixture should form crumbles.
Form the batter into a dough ball and roll it out to ¼” to 1/2” thick between two pieces of parchment paper or silicone baking mats. The cookies in this post are rolled out to 1/4 inch, but I probably prefer 1/2 inch because they’re just like the ones I used to eat!
Now, here’s fun part number one! Select the shapes of cookie cutters you want and press them into the dough. Scrape away the excess dough using your hands and a knife for crisp edges.
Place the cut-out dough onto the parchment paper/silicone baking mats.
Bake the cookies for about 8-10 minutes, or until the bottoms are lightly browned.
Move the cookies to a cooling rack and allow them to fully cool before icing them! 😊
I hope these Paleo and Vegan Cut-Out Sugar Cookies with Naturally Dyed Icing become one of your Christmas traditions! If you make them don’t forget to snap a picture 📷 of them and share it with me online, tagging @sabrinassinlesssecrets and hashtagging #sabrinassinlesssecrets so I don’t miss it! ❤️ See you next #sinlesssunday! 😘 #becausesinlessisdelicious
P.S. Thanks for all the additional cookie cutters, Grandma! I think I have just about every shape imaginable now lol. 😊
- 2 cups blanched almond flour (224g)
- ¼ cup tapioca flour/starch (30g)
- ¼ cup pure maple syrup
- 2 tablespoons organic unrefined extra virgin coconut oil, softened (28g)
- 1 ½ teaspoon pure vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- The solidified cream from 1 can full-fat coconut milk (refrigerate the can for 24-48 hours to ensure the fat separates from the water)
- 1 tablespoon coconut butter, softened (can sub another mild tasting nut or seed butter of choice)
- 1-2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
- Color Kitchen dye
- Preheat the oven to 325°F and get out two large cookie sheets.
- In a large mixing bowl, add all the dry ingredients and whisk together.
- Thereafter, in a small mixing bowl, add all the wet ingredients and whisk together.
- Then, pour the wet ingredients into the dry ingredients and stir together until everything is incorporated, forming crumbles.
- Then pour the wet into the dry and mix together. The mixture should be crumbly.
- Form the batter into a dough ball and roll it out to ¼” to ½” thick between two pieces of parchment paper or silicone baking mats.
- Now, here’s fun part number one! Select the shapes of cookie cutters you want and press them into the dough. Scrape away the excess dough using your hands and a knife for crisp edges.
- Place the cut-out dough onto the parchment paper/silicone baking mats and bake for about 8-10 minutes, or until the bottoms are lightly browned.
- Move the cookies to a cooling rack and allow them to fully cool before fun part number two— icing them!
- In a large mixing bowl or stand mixer, add all the ingredients and beat it until it’s fluffy—about 1 minute.
- Separate the icing in separate bowls and add coloring if you want to make different colors. I used these dyes from Color Kitchen, which I highly recommend! 🙂
Store these cookies in an airtight container or plastic bag on the counter at room temperature for 4-5 days!
You can also freeze these cookies for up to 2-3 months, but I recommend freezing them without the icing. 🙂