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?
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