Paleo Valentine's Day Cookies
These Paleo Valentine’s Day Cookies are perfect for giving to your Valentine (or eating yourself, I’m not here to judge), bringing to a party, and they won’t derail you from your still-fresh New Year’s promises. What can beat that?
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 24 cookies
Cream together granulated erythritol and butter.
Beat in vanilla, eggs, baking powder, salt, and flour.
Chill for 20-30 minutes, then roll out to 1/8" to 1/4" thick.
Use cookie cutters to cut your shapes.
Bake at 375 for 8-10 minutes.
For the frosting, combine 6 tbsp butter, 1/4 cup coconut milk, lemon extract, and powdered erythritol.
Add dye and frost cookies once they're cooled.
- When the dough is prepared, give it time to chill first if you can. It rolls and cuts better when it's cold.
- The dough can be fragile because of the almond flour, so rolling it out between two sheets of parchment paper helps it to not stick to anything.
- After you bake them in the oven, let them sit on the cookie sheet for 2-3 minutes before removing them to a cooling rack. If they're too hot, they will crumble.
- If you want to make these cookie vegan, you can substitute the butter for palm shortening, though I haven't tried that recipe yet so I can't guarantee how it'll turn out.
- These Paleo Valentine's Day cookies would also be delicious with coconut whipped cream instead of frosting, but I personally love this glazed frosting on cookies.
- They can also be made with all purpose gluten free flour (same measurements), it will just not be Paleo and will be higher net carb.
- These cookies can easily be dye-free using this natural food dye. We always make our foods dye-free because my oldest has a severe food dye allergy. The taste is the same, and they still look pretty!
Serving: 1cookie | Calories: 84kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 33mg