Paleo Sugar Cookies

Paleo Sugar Cookies

This recipe for Paleo Valentine’s Day cookies has just 7 ingredients –almond flour, coconut oil, honey, nutmeg, orange zest, salt, and baking soda. My boys love these Paleo Sugar Cookies because they’re delicious and so fun to make. I love them because they’re quick and easy to throw together and full of healthy ingredients.

These Paleo Sugar Cookies are gluten-free, dairy-free, and do not use refined sugar.

Since my older son did not want to give out paper valentines, he made cookie valentines. Because the children in his class have so many different food allergies, this recipe was perfect. Even without ingredients such as gluten, sugar, and dairy, my son told me that the children in his class said they were incredible!

Paleo Sugar Cookies
Serves: 32 cookies
  1. In a large bowl combine almond flour, salt, baking soda, and nutmeg
  2. In a smaller bowl, mix together coconut oil, honey, and orange zest
  3. Mix wet ingredients into dry
  4. Separate dough into 2 balls and place each on a piece of parchment paper
  5. Cover each ball of dough with another piece of parchment paper and roll out ¼ inch thick
  6. Place in freezer for 30 minutes
  7. Use heart shaped cookie cutter to cut out cookies
  8. Bake at 350° for 5-7 minutes
  9. Cool and serve


We frost these healthy cookies with my dairy-free White Chocolate Buttercream Frosting which makes them even more adorable and delicious! We make Paleo Sugar Cookies into hearts for Valentine’s Day, and at Christmas we use other fun shapes such snowmen and snowflakes. Rolling out cookie dough and cutting it out cookies, is a fun project that we love doing together!

Here are some of my other healthy cookie recipes:


  1. Judit says

    Dear Elana,
    Thank you for sharing these wonderful recipes! Your work has inspired me for the last year or so and I have enjoyed baking again. I have done these cookies twice before and came out perfectly fine. Yesterday I wanted to spice it up and added about 1/2 cup finely ground pistachio and 1 tsp ground cardamom but then the dough became very dry. I added more coconut oil, vegetable shortening, it was still too dry and then added 2 eggs. At the end it turned out to be OK but wanted to ask your advice how better balance the moisture of the dough. Many thanks from one of your fans.

    • audrey says

      Haha answering my own question(:
      I did use Coconut nectar, and it turned out delicious! I will totally do that again! Not exactly what I’d call sugar cookies, but very buttery, tasty orange cookies! Thanks, Elana!

  2. Ruth J. Hirsch says

    Dear Elana,

    I hope all is well with you.

    I love and miss cookies w crunch- and I know to trust you to check and re-check recipes. And of course, no gluten in (blanched) a. flour.

    So I am wondering how it is that these have a sort of tough texture, not delicate. I am enjoying them— I used ingredients as written, coconut oil, (honey not agave.)

    If you have ideas vis a vis this cookie turning out tough-ish, I would appreciate hearing.

    warm best


  3. Katelyn says

    Hi Elana, I live in Canada and Honeyville does not ship to Canada, do you have any other recommended Almond Flour brands that I may be able to get? I also have had no success with Bob’s Red Mill.

      • Elana says

        Tina, thanks for pointing that out! Many Costcos sell Honeyville, which is the brand of almond flour that I recommend for my recipes. In fact, Honeyville features a recipe of mine on the back of their package. If you see it, I hope you’ll take a snap and leave it on my FB wall or upload it to Instagram and tag me :-)

  4. Pat says

    Hi everyone, thanks for the great suggestions. I need a nut-free flour — has anyone used Bob’s GF flour or arrowroot flour?

  5. Stacia says

    I’m making these cookies this evening and made them according to the recipe, aside from using honey instead of agave (1:1). The mix came out very crumbly, unable to stick together really at all and I am baffled. Has anyone else experienced this? I don’t think it’s the honey because I sub it for agave in all recipes and have not had an issue. I went ahead and added an egg, which seems to have done the trick. I expect, given how good they smell in the oven right now, that they’ll be fantastic.

  6. Naomi says

    We made these today, except I used melted butter and honey instead of agave. And I didn’t have oranges, so I just used a little extra fresh-grated nutmeg. I put them in the freezer for a little over an hour, and they rolled out nicely on waxed paper with my french rolling pin. Thank you for the recipe!

  7. Heather says

    Thank you for this fabulous recipe! I made them last night for Valentine’s Day today. I was way behind schedule and didn’t want to roll and cut, so I rolled each half into a loggish shape and put it in the crook of a folded piece of cardboard (to make the bottom of the heart), then I dented the top with another piece of folded cardboard (to make the top of the heart). I left it in the bottom piece of cardboard and stuck it in the fridge for about half an hour. Took it out of the cardboard, and Voila! just cut off little heart shaped cookie dough! Also, for an extra treat for my kids, I dipped some of them in a mixture of 80% chocolate and coconut oil and stuck them in the freezer. So good! Raves all around!

    • Lisa says

      Might be able to naturally color them with some strawberries or blueberries pureed and then mixed with some home made whipped cream or cream cheese frosting. I know that adds in dairy, but for those not allergic, it’s a thought. Think that’s what I’m going to try!

  8. says

    Hi Elana:

    I’m just wondering if soaking the almonds overnight and dehydrating them for 12 hrs. has the same results as blanching them?


    • Rosa says


      I believe the blanching in this case refers to the removal of the brown outer skin of the almonds before they are turned into flour.

      If you intend to grind your own unblanched almonds into flour, I imagine you could do that. The resulting flour is higher in fiber, and of course has brown flecks in it.

  9. Christine says

    Hi Elana!

    I am wondering what I could add to this recipe to make the cookies firmer and/or thicker. I made these today for children with allergies and the cookies are so fragile I am unsure how to transport them to school. I also only had luck cutting them out with open-topped cookie cutters and had to work fast as the dough would start to melt, but all in all, they worked!

    Thank you for coming up with a recipe without so many allergens! I needed to meet the requirement of no dairy, eggs, soy, peanuts and gluten-free. Thanks to you–there is a cookie!! Also came up with a coconut oil, sugar and vanilla frosting that tastes good too!

    And, my kids and I have to say that the raw cookie dough tastes delicious!!

    Best regards,

  10. Cindy says

    First I want to thank you for your website….Lately my granddaughter(shes 3) has been having headaches and now we are on the search for what may be wrong…they have just been to frequent…My son thinks it could be her blood sugar as it runs in our family….Anyway we are watching and of course trying your recipes in hopes something will help. Today she and I made your awesome orange cookies.. she took a box of them home to share and anyone we encountered on the way home she shared with them also…Thank you again they were so yummy…..

  11. Ruth J Hirsch says

    Hi, Elana,

    Many thanks for your wonderful writing– today, licorice, and it tempted me to retrospect some of your recent blogs.

    I am not clear re: coconut oil: when do you use refined and when virgin? Would you consider including that detail in your recipes?

    Many thanks,
    best wishes for a good weekend and a Gut Shabbos,

  12. Stephanie says

    This may be a silly question, however I am new to gluten-free baking and I want to be especially thorough as I am taking part in a “cookie exchange” and baking for a person on a gluten-free and dairy-free diet. I already have some sorghum flour on hand in my pantry, and I was curious to know, how easily can I substitute sorghum flour for almond flour?

    • Rin says

      I was just reading your comment and realize this is nearly a year after you posted, but in case you (or someone else!) is wondering, sorghum flour is high-protein, just like almond flour. I have used this substitution in the past for people with nut allergies and the recipes turn out great (but a different texture–more gritty).

  13. says

    Susan -Thanks

    Lisa -I came home a little early from our 3 day weekend and headed straight to the kitchen to test these cookies. You are correct. There is a typo in the recipe. Upon testing it, I found that the batter is like a cake batter, not at all like anything that would work for a cookie. So, I went back and dug up my original scrap of paper and found that this recipe calls for ¼ cup of agave, not 1 ¼.

    I am now going to add some eggs to this soupy batter and try to make a cake out of it –maybe some chocolate chips or dried fruit as well, in order to interest my children.

    Thanks again for your kind comment and for delicately pointing out this glaring error.

    I’m so glad you were able to salvage!

  14. lisa says

    thank you, elana. i can’t wait to try them over :) i was able to salvage a good part of the dough i had left by adding all-purpose gluten-free flour and transforming the dough into a raspberry thumbprint recipe. thanks for all of your hard work in the kitchen!!!

  15. lisa says

    first i want to say that i really enjoy your blog and have enjoyed several of the recipes you have posted.
    i don’t quite know what happened this time, but i tried to make these cookies this weekend and it was a disaster. i followed the simple instructions very closely, but found the consistency of the dough to be too liquidy from all of the agave nectar that was added. so i added an additional cup of almond flour and froze the dough. once frozen and rolled out i was able to cut the heart shapes out, but the minute they went into the oven they turned into puddles on my cookie sheet. i am bummed out about the results because they sounded so delicious and i have really enjoyed some of your other recipes. is there a typo in the recipe for the quantities?

Leave a Comment

Your email address will not be published. Required fields are marked *

Your comment will need to be approved before it will appear on the site. For substitutions, the only way to know is to try!