Cut Out Cookies are worth taking the time over. There’s something particular about the crunch of a thinly rolled, perfectly baked, neatly-edged, snapable cookie. There’s something delightful about an amiable shape. And when just the right note is struck between consistency and flavour, the pleasure is manifold. Here, equal proportions of almond and cassava flours provide the friable texture, whilst honey, shortening and an egg bind the ingredients into a soft, perfectly rollable dough. They’re just lovely!
Paleo Cut Out Cookies – Grain Free, with Almonds and Honey
Scroll all the way down for the recipe.
As you all know, I’m a big fan of Crunch, and I’m not talking celery. It was a great day when I successfully Paleofied my Breakfast Biscuits, and appropriately re-named them as All-Day Biscotti. It was like I’d suddenly come home. My Breakfast Biscuits had been one of my dietary staples in pre-Paleo days. I made them myself and thought they were healthy because I used wholemeal flour and raw sugar. They were perfect for dipping in caffè latte, and a morning wasn’t the same without them. Now, I can easily go a morning with no crunching or crumbs, but my life is better knowing there’s a little something in the tin. Biscuits, biscotti, cookies, it really doesn’t matter what you call them, they all have the same effect of wrapping you in sensations of nurture, comfort, love and an appreciation for the simple things in life.
A couple of weeks ago I was making a batch of Biscotti, when I embarked on an experiment to see how they’d roll. It sort of surprised me that I hadn’t tried this earlier, but habits run deep and time is often limited: Biscotti are quick to make as they involve just rolling out the dough into two long sausages and slicing through. Cut Out Cookies do require a little more investment, but I had the time so I tried. The dough rolled thin, they cooked quickly, they were fine!
My All Day Biscotti are wholesome. To the base mix of almond, coconut and cassava flours, finely ground pumpkin, sunflower and linseeds provide flavour, nutrients and essential oils. I didn’t want to alter the recipe too much – they’re already perfect – but because of the time required for rolling and stamping Cut Out Cookies, I thought it would be good to simplify the ingredient list and eliminate one step of the process. So, the seeds and the coconut flour have gone, and the almond and cassava flours are increased to make up the bulk.
The resulting dough is perfect. It’s soft – I put it into the fridge for 30 minutes before rolling – and the scraps knead back together quickly into a well amalgamated ball. This quantity made 60 of the hearts you can see in the photo’s.
I actually use ground blanched almonds instead of almond flour – is there a difference? I don’t think so. It’s cheaper for me to buy blanched almonds, and no problem for me to grind them to a fine powder in my spice grinder. (The one in the affiliate link is similar to mine – I have an Imetec Dolcevita, but I’m in Italy. Any decent spice grinder will work fine.) It means my almonds are always fresh, and the dough invariably contains little bits of unground almonds which adds to the cookie’s charm.
Use whatever shortening you like. At the moment, I’m using the pastured butter that we have from the high plains here. Coconut oil, in my book, is interchangeable with butter. I can’t get hold of any sustainably grown palm shortening so I’ve never used it, but I know many of my Paleo blogging friends are into it. The flavour may differ a little from one to the other, but it’ll be subtle. Especially if you add a teaspoon of spice – cinnamon and nutmeg, or – even better – try my All Purpose Festive Spice Mix to turn them from a plain Cut Out Cookie into something worthy of giving away as a gift.
Did I just say give them away as a gift? Haha, go on – just try!
Need a little Paleo Sweet Treat?
My Famous All Day Biscotti – As mentioned above, they’re quick, wholesome, and perfect for dipping in coffee.
Carob and Ginger Spice Cookies – For when you’re doing the elimination phase of the AIP, these will hit the spot.
Paleo Bounty Balls – The All Time Classic. This is my go-to recipe, never fails, always loved.
Don’t forget to take a snap and tag me on Instagram @paleomantic when you make these – it’s such a buzz to see your creations.
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Best Wishes, Good Health and Joy.
- 200 grams blanched almonds or 2 cups almond flour
- 2 cups cassava flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon or mixed spice (optional)
- 100 grams shortening (butter, coconut oil, palm shortening)
- ¼ cup mild flavoured honey
- 1 egg, lightly beaten
- Preheat the oven to 160°C / 320°F and line two baking sheets with parchment paper or use a silicon matt.
- If using blanched almonds, grind them into a flour in a spice grinder.
- Place the almond flour, cassava flour, baking powder and spice if using into the food processor. Pulse quickly to combine.
- Cut the shortening into rough chunks. Pop into the processor and process until the mixture resembles breadcrumbs.
- With the processor running slowly, pour the honey and the egg into the hatch. Let the motor run until the dough forms a ball.
- Form the dough into 2 flat discs, wrap in parchment paper or clingfilm and refrigerate for 30 minutes.
- Roll out the dough between 2 layers of parchment paper until ¼ cm / ⅛ inch thick. Cut out shapes using a cookie cutter. Slide the flat edge of a knife under each cookie and carefully trasfer them to the baking sheets.
- Bake for 15 minutes, then watch them so they don't colour too much around the edges.
- Leave to cool completely before storing in an airtight tin or jar.