Paleo Christmas Cookies

Paleo Christmas Cookies

Who doesn’t love cookies this time of year.
My mom’s chocolate chip cookies are like crack! If I could could eat them all day long I would.

They are a staple in my family tradition, but adding some paleo christmas cookies can help assuage the guilt and still have fun partaking in some holiday goodness.

Try these sugarless sugar cookies!!!


  • 1 cup finely-ground almond meal (also known as almond flour. For substitutions, see nutrition link at the end of this recipe.) (75g)
  • a little over 1/8 tsp salt (1/8 plus 1/16 tsp)
  • 1/8 tsp baking soda
  • 2 tbsp pure maple syrup, or stevia to taste (For substitutions, see nutrition link below.) (30g)
  • 1 1/2 tbsp coconut or vegetable oil (15g)
  • For maple syrup version: up to 2 level teaspoons milk of choice or extra oil, as needed (5-10g). For stevia version: 1 tbsp milk of choice, added with the liquid ingredients. (15g)
  • 1 tsp pure vanilla extract
  • optional: pure almond extract

Combine all liquid ingredients (except milk of choice if using maple syrup version). In a separate bowl, combine dry ingredients and stir very well. Now mix wet into dry and keep stirring, breaking up clumps as you mix?it may seem dry at first, and you can add the extra 2 tsp milk or oil (I did add this when I made the maple syrup version), but do not add any more liquid than the recipe calls for. It will eventually form something that can either be squished into a ball with your hands or put into a plastic bag and smushed from inside the bag (the less-messy option). Roll out dough to cut-out-cookie width, either between sheets of parchment paper or from inside the bag, then cut into shapes. Freeze dough at least 20 minutes before cooking 10-13 minutes (depending on desired crispiness) at 325 F on a greased cookie sheet. Let cool another 10 minutes before even attempting to remove cookies from the sheet. They should firm up nicely. For troubleshooting, see nutrition link below. I store these in a glass container, not fully covered, as I like them crispier.


Thank you to for the great recipe

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About the Author: Marshall Ray

Marshall Ray is a Certified Strength and Conditioning Specialist (CSCS), Level 2 Poliquin International Certified Strength Coach (PICP), Biosignature Practitioner and a certified Precision Nutrition Coach (Pn1). He is the founder of Faster Fitness and co-founder of Femme Fit. He's passionate about building a community of people who love fitness and taking control of their health.