These Paleo Chocolate Sugar Cookies have lots of rich chocolate flavor with crisp edges and slightly chewy middles. They’re paleo, grain free and gluten free with dairy free options and perfect for any special occasion!
Since I already have the absolute perfect vanilla sugar cookies, I knew that Valentine’s Day would be the perfect time for a chocolate version!
I actually tweaked the recipe for my thin mints to create these cookies. Since we’re a day away from Valentines Day, I decided to do heart shaped cutouts, but you can use any cutout shapes you like.
I made pink icing using freeze dried strawberries to both color and flavor a traditional white icing. To make the icing fully paleo, you can use powdered monkfruit instead of organic powdered sugar.
I also used melted dark chocolate for dipping some of the cookies – which is the perfect topping if you are craving nothing but rich chocolate flavor. You can decorate them with sprinkles for extra “fun” effect, if you’re okay straying a little bit from paleo.
What You Need to Make Paleo Chocolate Sugar Cookies
The freeze dried strawberries or raspberries are only necessary if you want to color the icing pink and flavor it with a slight fruity flavor. I just blend them into a powder using a regular blender which is super fast.
Here’s everything you need to prepare the cookies:
- Ghee or grass fed butter, or vegan butter
- maple sugar or coconut sugar
- vanilla extract
- egg
- blanched almond flour
- raw cacao powder or unsweetened cocoa powder
- baking soda
- fine sea salt
For Decorating:
White Icing:
- organic powdered sugar or powdered monk fruit for a paleo option
- pure vanilla extract
- water
Strawberry Icing:
- Blend freeze dried strawberries or raspberries and stir in 2-3 teaspoons to a portion of the white icing to color it pink and flavor it! Add a bit more if you want a darker pink icing.
- Dark Chocolate, for melting
How to Make Paleo Chocolate Sugar Cookies
In a large bowl with an electric mixer, cream together the ghee and maple sugar on medium speed. Add in the vanilla, then the egg and beat until smooth.
In a separate bowl, stir together the almond flour, cacao, baking soda and salt. Slowly beat this mixture into the wet mixture on low speed to fully combine. You can also stir the dough together with a spoon if it’s too thick for your mixer.
Gather the dough and wrap it tightly in plastic wrap or parchment paper, then place in the refrigerator. Chill the dough for at least 2 hours, or up to 2 days.
Once the dough has chilled, remove it from the refrigerator and allow it to sit at room temperature for 5 minutes. Preheat your oven to 350° F and line 2 baking sheets with parchment paper.
Now it’s time to roll out the dough. Place the dough on a countertop on a piece of parchment paper and place another sheet of parchment on top. Roll out the dough with the rolling pin to about 1/4-1/2” thickness.
If the dough begins to stick at any point, chill it for 10 minutes before continuing. Use cookie cutters to cut the dough into desired shapes. Carefully transfer the cutout cookies to the prepared baking sheet. Repeat with the remaining dough, chilling if needed, until it’s used up.
Bake the cookies in the preheated oven for 8 minutes or until set. Allow them to cool on the baking sheet for 5 minutes, then carefully transfer to wire racks to cool completely.
Decorating the Sugar Cookies
To decorate the cookies, you can use white icing, melted chocolate, or both depending on your preference.
For the white icing, whisk together all the ingredients until smooth and thin enough to spread and/or drizzle. For a Valentine’s Day theme, you can use white icing, melted dark chocolate, and blended freeze dried strawberries or raspberries to color a portion of the white icing pink.
Decorate the cookies as desired, dipping in dark chocolate or spreading/drizzling the icing on top. After the chocolate and icing harden, serve the cookies right away, or store them loosely covered at room temperature for up to 3 days.
I hope you’re ready for a fun baking project! These chocolate sugar cookies are going to WOW you and no one will ever guess they’re grain free and paleo friendly.
Grab your ingredients (and maybe a helper too!) because it’s time to bake – let’s go!
Paleo Chocolate Sugar Cookies
Ingredients
- 1/2 cup ghee or vegan butter or palm shortening for completely dairy free
- 2/3 cup maple sugar or coconut sugar
- 2 tsp vanilla extract
- 1 large egg at room temperature
- 2 cups blanched almond flour
- 3/4 cup raw cacao powder or unsweetened cocoa powder
- 1/4 tsp baking soda
- 1/8 tsp salt
White Icing:
- 1 1/2 cup organic powdered sugar or powdered monk fruit for a paleo option
- 1/2 teaspoon pure vanilla extract
- 2 Tbsp water or a few drops more as needed
Strawberry Icing:
- Blend freeze dried strawberries or raspberries and stir in 2-3 teaspoons to a portion of the white icing to color it pink and flavor it! Add a bit more if you want a darker pink icing.
Melted Dark Chocolate:
- 4 oz dark chocolate roughly chopped
- 1 tsp coconut oil or avocado oil
Instructions
-
In a large bowl with an electric mixer, cream together the ghee and maple sugar on medium speed. Add in the vanilla, then the egg and beat until smooth.
-
In a separate bowl, stir together the almond flour, cacao, baking soda and salt. Slowly beat this mixture into the wet mixture on low speed to fully combine. You can also stir the dough together with a spoon if it’s too thick for your mixer.
-
Gather the dough and wrap it tightly in plastic wrap or parchment paper, then place in the refrigerator. Chill the dough for at least 2 hours, or up to 3 days.
-
Once the dough has chilled, remove it from the refrigerator and allow it to sit at room temperature for 5 minutes. Preheat your oven to 350° F and line 2 baking sheets with parchment paper.
-
Now it’s time to roll out the dough. Place the dough on a countertop on a piece of parchment paper and place another sheet of parchment on top. Roll out the dough with the rolling pin to about 1/4-1/2” thickness.
-
If the dough begins to stick at any point, chill it for 10 minutes before continuing. Use cookie cutters to cut the dough into desired shapes. Carefully transfer the cutout cookies to the prepared baking sheet. Repeat with the remaining dough, chilling if needed, until it’s used up.
-
Bake the cookies in the preheated oven for 7-9 minutes or until set. Allow them to cool on the baking sheet for 10 minutes, then carefully transfer to wire racks to cool completely.
-
To decorate them, you can use white icing, melted chocolate (microwave the chocolate and oil in increments of 20 seconds until melted) or both depending on your preference.
-
For the white icing, whisk together all the ingredients until smooth and thin enough to spread and/or drizzle. For a Valentine’s Day theme, you can use white icing, the melted chocolate, and blended freeze dried strawberries or raspberries (to color the icing pink, if desired.)
-
After the icing hardens, serve the cookies right away, or store them loosely covered at room temperature for up to 3 days. Enjoy!
Nutrition
Want More Paleo Cookie Recipes?! Try One of These!
The Best Paleo Cutout Sugar Cookies
Chewy Paleo + Vegan Chocolate Chip Cookies
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Can I sub butter for coconut oil?? Thanks!
Love all your recipes and can’t wait to try this one. Do you think using a flax egg would work?
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These cookies are so pretty! Thank you for sharing!
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Have you ever made this nut free? Always looking for new recipes for my little grandson. He has a nut allergy, low tree nut allergy, dairy and severe egg allergy. Can you use a coconut flour or cassava flour instead?
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