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

side angle view of frosting aip valentine's day heart cookies

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.

Course Afternoon tea, Dessert, Snack

Cuisine American

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

Prep Time 20

Cook Time 10

Total Time 30

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

1/4 cup agave syrup or maple syrup (I like to use agave for a slightly lighter colored sugar cookie. But both work great.)
1/3 cup palm shortening
1 teaspoon apple cider vinegar
3/4 cup tapioca starch
1/2 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)
1/2 teaspoon baking soda sifted
1/4 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, Paleo AIP Pink Strawberry Frosting, or Pink Paleo AIP Frosting with Beet Powder (pictured).

Notes

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