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Paleo Valentine’s Cut-Out Cookies make Valentine’s Day so much fun and more festive. I love baking this one-bowl sugar cookie recipe for my family and letting little hands help with the frosting and decorating. Paleo, AIP and Gluten-free, these heart-shaped cookies are dairy-free, egg-free and nut-free.

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Ingredients in Paleo Valentine’s Heart Cut-Out Cookies

Really simple Paleo, AIP and Gluten-free ingredients go into these wonderful cookies:

agave syrup or maple syrup (I like to use agave for a slightly lighter colored sugar cookie, but both work equally well.)
palm shortening
apple cider vinegar
tapioca starch
tigernut flour
gelatin
baking soda
salt

How to make Paleo Valentine’s Cut-Out Sugar Cookies

See the fuller and complete recipe in the Recipe Card below this section.

In short: To make Paleo Valentine’s Cut-Out Cookies, mix in one large mixing bowl …

Beat together agave and palm shortening until mixed well. Add apple cider vinegar to one side.
Add dry ingredients, and using a handheld mixer or similar, combine all ingredients until an even dough is formed.
Transfer dough to counter surface lined with parchment paper. Roll dough to 1/4″ thickness, or slightly thicker.
Use heart shaped cookie cutters to cut out cookie shapes. Important: Now chill the dough for 20 minutes, before transferring each cookie shape to the cookie sheet.
After 20 minutes, transfer each cookie shape to prepared cookie sheet, spacing them slightly.
Bake cookies about 9 to 11 minutes until puffed slightly with a few cracks over the surface. (Longer cooking times yield a crunchier cookie.) Transfer to cooling rack to fully cool.
Frost with AIP Buttercream Frosting or Paleo AIP Pink Frosting.

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Paleo Valentine's Day Cut-Out Sugar Cookies (AIP, Gluten-free)

Paleo Valentine's Cut-Out Cookies make Valentine's Day so much fun and more festive. I love baking this one-bowl sugar cookie recipe for my family and letting little hands help with the frosting and decorating. Paleo, AIP and Gluten-free, these heart-shaped cookies are dairy-free, egg-free and nut-free.

Prep Time20

Cook Time10

Total Time30

Course: Afternoon tea, Dessert, Snack

Cuisine: American

Keyword: aip, cookies, cut-out, dessert, gluten-free, heart shaped, paleo, valentine's day

Servings: cookies, depending on size

Calories: 118kcal

Author: Megan

Cost: $4

Equipment

Rolling Pin
parchment paper
large mixing bowl
large cookie sheet
handheld mixer , ideal but not necessary
heart shaped cookie cutters

Ingredients

¼ cup agave syrup or maple syrup (I like to use agave for a slightly lighter colored sugar cookie. But both work great.)
⅓ cup palm shortening
1 teaspoon apple cider vinegar
¾ cup tapioca starch
½ cup tiger nut flour plus a tiny bit more for dusting
1 Tablespoon gelatin use link and DISCOUNT code BEAUTIFUL10 at checkout for 10% off your entire order (best sustainably sourced gelatin)
½ teaspoon baking soda sifted
¼ teaspoon salt

Instructions

Line cookie sheet with parchment paper. Set aside. Preheat oven to 350℉.
In large mixing bowl, beat together agave (or maple syrup) and palm shortening until mixed well.
Add apple cider vinegar to one side.
Add tiger nut flour and tapioca flour on top of all. Make a shallow well in the center of the flours, and dump in remaining dry ingredients: gelatin, baking soda and salt. Use your finger or a fork to briefly stir these partially into the surrounding flours.
Using a handheld mixer or similar, combine all ingredients until an even dough is formed. This will take about 60 seconds; (at first it will look like there's not enough liquid, but then it will come together to form a dough).
Transfer dough to counter surface lined with parchment paper. Roll dough to 1/4" thickness, or slightly thicker. (I like to use a tiny bit of tiger nut flour to dust the dough as I roll out the dough, less than 2 teaspoons total.)
Use heart shaped cookie cutters to cut out cookie shapes.
Important: Now chill the dough for 20 minutes, before transferring each cookie shape to the cookie sheet. (I slide the parchment paper onto a flat surface, like a pan that can fit into the fridge.)
After 20 minutes, transfer each cookie shape to prepared cookie sheet, spacing them slightly.
(Roll out extra dough to create 2 to 3 more cookies. These may not need to be chilled before baking if the dough is still pretty chilled. Transfer to cookie sheet and bake when they transfer well. Chill if needed first to bake as a second small batch.)
Bake cookies about 9 to 11 minutes until puffed slightly with a few cracks over the surface. (Longer cooking times yield a crunchier cookie.)
Transfer to cooling rack to fully cool.
Frost with AIP Buttercream Frosting or Paleo AIP Pink Frosting. If you wish, use beet powder (alternately) to color AIP Buttercream pink: See Notes below for How-to.

Notes

How to Make Pink AIP Buttercream Frosting with beets

For every ¾ cup Paleo AIP Frosting, beat in 1 teaspoon organic beet powder (this one).
Use only a thin layer of frosting on each cookie, as the flavor of this frosting does include the beet flavor, and it's not super sweet.

Storage

Store leftover cookies in sealed container at room temperature for a few days. Cookies may also be sealed and frozen for up to 3 months.

Nutrition

Paleo Valentine’s Cut-Out Sugar Cookies (AIP, Gluten-free, Egg-free, Dairy-free)

Ingredients in Paleo Valentine’s Heart Cut-Out Cookies

How to make Paleo Valentine’s Cut-Out Sugar Cookies