Paleo Christmas Cookies
For the Cookies
- 1 1/4 cups almond flour
- 1/4 cup raw cacao powder
- 1/4 cup coconut sugar
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 tablespoons avocado oil (any oil should work just fine if you'd like to make a substitution)
- 1 egg
For the Maple Powdered Sugar Coating
- 2 tablespoons powdered maple sugar ((just blend granulated maple sugar in a high speed blender or coffee grinder))
- 1.5 tablespoons arrowrrot powder
- Combine the almond flour, coconut sugar, cocao powder, salt, baking soda, and baking powder into a mixing bowl and stir to combine.
- Mix in the eggs, vanilla, maple syrup, and oil and stir to form a dough. Let the dough sit for at least 10 minutes at room temperature.
- Preheat the oven to 350℉
- Prepare the powdered sugar by placing 2 tablespoons of maple sugar into your coffee grinder and pulsing until all the large granules are gone. You don't want the sugar to become too fine or powdery, otherwise it will soak into the cookie. If you're using your blender for this step, you may need to add a little more maple sugar into the blender to be able to turn it into a powder. Just be sure not to over-blend.
- Place the powdered maple sugar into a medium sized bowl along with the arrowroot powder, and stir until well combined.
- Using a 1.5 tablespoon cookie scoop, scoop the dough directly into the powdered sugar bowl. Shake the bowl around to coat the cookie dough liberally with the powdered sugar mixture. Avoiding touching the dough (especially the top) as best you can.
- Remove the dough, and place on a parchment lined baking sheet.
- Bake the cookies for 10 - 12 minutes and let them cool to room temperature on the pan.
- Store any extra paleo Christmas cookies in an airtight container for up to 5 days.