• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
A Girl Worth Saving

A Girl Worth Saving

Healthy Recipes

  • Recipe Index
  • Product Reviews
  • Recipe Roundups
  • About
    • About Me
    • Contact A Girl Worth Saving
  • Shop

Paleo Sugar Cookies

December 9, 2013 · Kelly Bejelly · 116 Comments

Jump to Recipe

Sharing is caring!

  • Facebook
  • Twitter
  • Email
  • Reddit
  • Yummly
This easy no-chill paleo sugar cookies are the perfect holiday cookie! They're dairy-free but taste buttery and you can cut them out into many fun holiday shapes.

This post contains affiliate links. Click here to read my affiliate policy.

Last Updated on November 29, 2020

This easy no-chill paleo sugar cookies are the perfect holiday cookie! They’re dairy-free but taste buttery and you can cut them out into many fun holiday shapes.

paleo sugar cookies on a plate

It is not a holiday without paleo sugar cookies or, if you’re my husband, snickerdoodles without cream of tarter.

I used to eat my weight in sugar cookies every single year so you know I was doing a happy dance and forgetting about calories and carbs when I came up with this paleo sugar cookies beauty.

Ground cashews in a food processor as an ingredient for paleo sugar cookies

I decided to do everything in my food processor so I wouldn’t have to hand mix the dough.

Seriously, this is the easiest way to do it. If you don’t want to make the cashew flour from scratch you can buy it now ( you couldnt when I first created this recipe).

paleo sugar cookies dough on a sheet

Paleo Sugar Cookie dough goodness and only one container to clean when you’re done.

Seriously this is the main reason I LOVE using my food processor. Instead of using 10 different bowls to make a recipe there is only ONE.

What you need for this Paleo Sugar Cookies Recipe:

  • raw cashews (or you can use cashew flour)
  • coconut flour
  • tapioca flour
  • sea salt
  • baking soda
  • ghee or coconut oil
  • pure vanilla extract
  • egg
  • honey

Instructions

Do not preheat your oven. Timing is based on putting into a cold oven.

Grind the cashews into a flour in your food processor.

Next add in the coconut flour, sea salt, baking soda and tapioca flour and pulse to combine.

Then add the ghee vanilla, egg and honey and pulse until you have a cookie dough.

Roll out the dough between two sheets of parchment and cut with your cookie cutters. Place them on a piece of parchment paper and then bake at 350 degrees for 15 – 20 minutes.

Looking for more Holiday Treats? Check out these delicious recipes

Gingerbread Cake Roll (Swiss Roll)

Sweet Potato Pumpkin Pie

Paleo Egg Nog

paleo sugar cookies cut into gingerbread man cooling on a baking sheet
Continue to Content
paleo sugar cookies on a plate
Yield: 6

Paleo Sugar Cookies

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

These paleo sugar cookies are buttery soft and the perfect sweetness

Ingredients

  • 1 cup raw cashews
  • ½ cup coconut flour
  • 1 tablespoon tapioca flour
  • ¼ teaspoon sea salt
  • ½ teaspoon baking soda
  • ¼ cup ghee
  • ½ teaspoon pure vanilla extract
  • 1 egg
  • ¼ cup honey

Instructions

  1. Do not preheat your oven. Timing is based on putting into a cold oven.
  2. Grind the cashews into a flour in your food processor.
  3. Next add in the coconut flour, sea salt, baking soda and tapioca flour and pulse to combine.
  4. Then add the ghee vanilla, egg and honey and pulse until you have a cookie dough.
  5. Roll out the dough between two sheets of parchment and cut with your cookie cutters. Place them on a piece of parchment paper and then bake at 350 degrees for 15 – 20 minutes.
  6. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 308Total Fat: 24gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 53mgSodium: 211mgCarbohydrates: 21gFiber: 2gSugar: 14gProtein: 6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kelly Bejelly
Category: paleo desserts
This easy no-chill paleo sugar cookies are the perfect holiday cookie! They're dairy-free but taste buttery and you can cut them out into many fun holiday shapes.

Related posts:

Paleo Red Velvet Mug Cake
Gluten-free Pineapple Upside Down Cake
Baked Bananas (Vegan, Whole30)
Paleo Eggnog
Chocolate Covered Cherries Recipe
Paleo Pumpkin Cheesecake
Low Carb Pumpkin Pound cake
20 Paleo Pumpkin Dessert Recipes

Christmas, Dessert, Paleo

Previous Post: « Gluten-free Green Bean Casserole
Next Post: 20 Homemade Paleo Food Christmas Gifts »

About Kelly Bejelly

Kelly Bejelly is a Bestselling Cookbook Author who loves recreating recipes and making them Gluten-free!

Check out my print cookbook Paleo Eats

NEVER MISS A POST

Get a Free 1 week Paleo Meal Plan when you sign up!

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Comments

  1. D @ The kosher cave girl says

    December 9, 2013 at 10:31 am

    As you may have heard, I’m on a bit of a cashew kick, so I can’t wait to get in the kitchen and try making these! They look absolutely edible!

    Reply
    • Kelly Bejelly says

      December 9, 2013 at 10:45 am

      So crazy good! We…ok….I destroyed them!

      Reply
    • Kris says

      August 5, 2014 at 12:53 pm

      THESE SOUND GREAT! I’M HOPING MY KIDDOS LOVE THEM! WE HAVE GRASSFED BUTER ON HAND BUT NO GHEE IGHT NOW; WOULD THE SAME MEASUREMENT WORK WELL IN THIS RECIPE? THANKS IN ADVANCE!

      Reply
      • Kelly Bejelly says

        August 10, 2014 at 7:47 am

        It should work find Kris.

        Reply
    • DeeDee Specht says

      August 8, 2014 at 8:18 am

      I am new to the “Paleo” thing, but I thought it discarded anything animal and this calls for an egg?

      Reply
      • Kelly Bejelly says

        August 10, 2014 at 7:42 am

        DeeDee, the Paleo diet is a protien and real food based diet. Eggs are a major part of the diet, if you can tolerate them.

        Reply
  2. Tammy says

    December 9, 2013 at 11:32 am

    I had never seen ghee before moving to a large city with a diverse population. I was wondering besides ethnic dishes what else one would use it for!

    Reply
    • Jacqi says

      December 12, 2013 at 12:24 pm

      You can use ghee anywhere you would use butter or a fat for cooking. Baking, sautéing, etc. I love it. I buy local grassfed butter and make ghee myself. Yummy.

      Reply
    • bee says

      May 17, 2014 at 12:17 am

      Ghee has a bit of a different taste to butter… a little richer perhaps? The great thing about ghee is that it does not have the lactose (sugar) or casein (protein) that a growing number of people find they are reacting to. The lactose and casein are removed in the process of making ghee, but ghee is still unsuitable for those with a dairy allergy. I love using ghee since it gives me a much healthier option to dairy-free margarine. Like Jacqi I like to buy good quality butter and make ghee myself, but it is possible to buy good quality ghee in some health food stores or co-ops. And yep, use ghee pretty much wherever you’d use butter.

      Reply
  3. Marianne @ Ragdoll Kitchen says

    December 9, 2013 at 3:19 pm

    What super looking cookies! Ummm…

    Reply
  4. vicki says

    December 10, 2013 at 7:15 am

    I just bought cashew flour at Trader Joe’s. Do you know how much cashew flour I would use in place of the cashews? I’d like to make these for my daughter’s birthday party. Thanks!

    Reply
    • Kelly Bejelly says

      December 10, 2013 at 11:48 am

      1 cup + 2 tbsp! I hope you enjoy them!

      Reply
      • Sylvie @ Gourmande in the Kitchen says

        December 12, 2013 at 3:00 pm

        I was just thinking the same thing, I now have a good excuse to put that cashew meal to use!

        Reply
  5. [email protected] Talk says

    December 10, 2013 at 10:16 am

    Do they taste like coconut? I use coconut flour in a lot of my recipes and they always taste like coconut. Also, can I sub maple syrup instead of honey?

    Reply
    • Kelly Bejelly says

      December 10, 2013 at 11:49 am

      My husband hates coconut flour and he loved these. Yes, you can sub maple syrup 🙂

      Reply
  6. JeNny says

    December 10, 2013 at 1:54 pm

    These look Gret! What can I sub for the tapioca flour ?

    Reply
    • Kelly Bejelly says

      December 10, 2013 at 2:09 pm

      You can use arrowroot 🙂

      Reply
  7. Brittany says

    December 10, 2013 at 6:23 pm

    Wow! Just made these… I did two seperate batches. First batch the dough tasted just like raw cookie dough but the actual cookie had more of a shortbread like texture. Second batch I thought I maybe tasted too much honey but for whatever reason that batch of cookies was like eating the real thing! Thanks for the recipe!

    Reply
    • Kelly Bejelly says

      December 11, 2013 at 5:11 pm

      Awesome Brittany. Did you make them in your food processor?

      Reply
  8. Suzanne says

    December 11, 2013 at 11:47 am

    You are a food GENIUS!!! Seriously LOVE all of your recipes!!

    Reply
    • Kelly Bejelly says

      December 11, 2013 at 5:10 pm

      Aw, thank you so much Suzanne!

      Reply
  9. Dianna @ Oy Vey a Day says

    December 11, 2013 at 2:02 pm

    I love a good sugar cookie… I love the idea of a healthier sugar cookie even better.

    My question is, where do I get tapioca flour, coconut flour, etc? I can’t find them at my local grocery store.

    Reply
    • Kelly Bejelly says

      December 11, 2013 at 5:10 pm

      Dianna, probably the next best place is amazon. I buy a lot of this online.

      Reply
    • rainmom says

      December 25, 2013 at 12:58 pm

      You can get all sorts of various flours at many health food stores, and often you can buy bulk in smaller portions.

      Also wanted to mention, because we can’t have ghee, I used macadamia oil, and it required a LOT more cashew flour than 1 cup plus 1 tbsp. It was probably 1 3/4 cups. The only possible other issue was I used eggs from my hens, so maybe mine was x-large or jumbo size?. I just kept adding cashew flour until it turned into dough that looked like Kelly’s.

      I’ve been cooking GF/CF, for over a decade, then removed, soy, corn, and white sugar. Eight years ago we all went to SCD, but then decided to let starch creep back in. My kiddo went berserk, full-on brain fog, return of autism symptoms. So, back to basic- now non-dairy Paleo. Feeling better !

      Reply
      • Kelly Bejelly says

        December 26, 2013 at 12:08 pm

        Thanks so much for sharing that hun!! Good luck on your health journey

        Reply
  10. Sam says

    December 11, 2013 at 2:40 pm

    Ahh, these look so good! I’m baking with my mom this year in preparation for christmas, I think I will be recommending adding these to the list!

    Reply
  11. LKG says

    December 12, 2013 at 7:47 am

    I am definitely making these this weekend! Do you think the dough is soft enough to use in a cookie press?

    Reply
    • Kelly Bejelly says

      December 12, 2013 at 10:30 am

      Well, I’ve never used a cookie press to be honest. It made 10 big cookies so there might be enough?

      Reply
    • Hilke says

      July 10, 2019 at 4:18 am

      Did you try them in a cookie press, I’m keen to know. I love my cookie press…

      Reply
      • Kelly Bejelly says

        August 27, 2019 at 5:36 pm

        You could probably chill them slightly to get this work. You don’t want the dough to be too firm but definitely more solid so it works with your press.

        Reply
  12. cheryl says

    December 12, 2013 at 10:22 am

    Egg allergy here. I find that the powdered egg replacer wrecks many recipes. Makes the texture nasty. Any idea what I could do to replace the eggÉ

    Reply
    • Kelly Bejelly says

      December 12, 2013 at 10:29 am

      Have you tried making an egg replacer? I’ve had luck using chia seeds and it doesn’t make the flavor too different. My friend Cara made this great guide –> http://www.forkandbeans.com/2013/11/22/guide-egg-substitutions/

      Reply
  13. cheryl says

    December 12, 2013 at 12:07 pm

    Worked well with egg replacer powder. Will try with chia seed replacer some time. Added ginger and cinnamon. Great texture!

    Reply
    • Kelly Bejelly says

      December 12, 2013 at 12:29 pm

      Yeah! I’m so glad it worked out well Cheryl and love that you added some spices to it 🙂

      Reply
  14. Judy setting says

    December 12, 2013 at 12:47 pm

    Hi! This recipe looks divine! I’d love to try it but cannot have tapioca or arrowroot. Can I leave it out perhaps? Thx tons! Judy

    Reply
    • Kelly Bejelly says

      December 12, 2013 at 1:06 pm

      Yes, you can leave it out with no issues! Enjoy!

      Reply
  15. Linda says

    December 13, 2013 at 10:02 am

    Hi! I’m completely dairy free over here. Can I use coconut oil instead of ghee, or do you have any other suggestions? (I can’t use dairy free butter/margarine. I haven’t been able to find one without flax oil and I can’t have flax either.)

    Reply
    • Kelly Bejelly says

      December 13, 2013 at 10:27 am

      Yes, that works perfectly Linda!

      Reply
  16. Ty @ Mama of 3 Munchkins says

    December 13, 2013 at 11:53 pm

    Those cookies look deliciously good!

    Reply
  17. Carey Huyser says

    December 14, 2013 at 1:45 pm

    These look wonderful!! Any idea if you could get away with using an egg substitute in it?

    Reply
    • Kelly Bejelly says

      December 14, 2013 at 3:42 pm

      Yes, another reader made it with egg substitute and she said it came out well. I hope you enjoy it Carey!

      Reply
  18. kathy says

    December 14, 2013 at 11:02 pm

    Is it possible to use Cashew butter with them instead of raw cashews? If so, how much would you think?

    Reply
    • Kelly Bejelly says

      December 14, 2013 at 11:14 pm

      I think that cashew butter is too thick to get the correct consistency. You could try but I think you would end up with something more like a nut butter cookie.

      Reply
      • kathy says

        December 15, 2013 at 4:36 pm

        Thank you 🙂

        Reply
  19. sjanette says

    December 14, 2013 at 11:06 pm

    Can I use Brazil nuts instead of the cashews for lowering the carbs?

    Reply
    • Kelly Bejelly says

      December 14, 2013 at 11:15 pm

      You can always substitute a nut but the flavor would be very different.

      Reply
      • sjanette says

        December 14, 2013 at 11:44 pm

        Thank you!

        Reply
  20. Lee says

    December 15, 2013 at 4:58 pm

    Do you know of healthy-ish frosting? Want to make Xmas with my daughter!

    Reply
    • Kelly Bejelly says

      December 15, 2013 at 5:03 pm

      If you have any palm shortening, it makes the most insanely delicious frosting. Use the one from this recipe –> http://agirlworthsaving.net/2013/11/sweet-potato-pecan-bars.html

      Reply
  21. Stephanie person says

    December 15, 2013 at 8:21 pm

    Using Cashews.. Brilliant! They look delicious!

    Reply
  22. Carla hackett says

    December 16, 2013 at 3:44 am

    Going to try these! Could you use almond flour instead of cashews? i don’t have a food processor so it’s easier to get almond flour. 🙂

    Reply
    • Kelly Bejelly says

      December 16, 2013 at 12:57 pm

      Yes, the flavor will be a touch different though.

      Reply
  23. Rebecca says

    December 16, 2013 at 7:20 pm

    I don’t know what I did wrong! The first sheet of them burned, so I only cooked the second round for 10 mins and they are super dark. 🙁 Are you supposed to put them in a cold oven?

    Reply
    • Kelly Bejelly says

      December 16, 2013 at 7:26 pm

      🙁 Sorry hun! Yes, I never preheat. I’ll put this in my recipe now.

      Reply
      • Patricia R. says

        December 26, 2013 at 10:32 am

        Are you saying you never preheat your oven for any recipe? Just wondering, as most recipes call for it. And if you don’t preheat, you turn on your oven, stick in the food, and cook for the amount of time you list in your recipe?

        Reply
        • Kelly Bejelly says

          December 26, 2013 at 11:18 am

          Pretty much Patricia. IF I do, I mention it first but 99% of the time I do not preheat.

          Reply
  24. Brandy @A Mindful Mantra says

    December 18, 2013 at 7:15 am

    These looks amazing, so adorable! I love that you used cashews in this recipe. I’ve been trying not to use so much almond products because I do not want my system to become sensitive to almonds like it has other foods. I am so ready to try a cashew cookie recipe!

    Reply
  25. MELicious says

    December 22, 2013 at 1:13 pm

    Amazing! I was afraid there wouldn’t be any dough left to actually make the cookies! LOL!!! Featuring them on my FB page MELicious! Thank you so much! 🙂

    Reply
  26. jeanae says

    December 22, 2013 at 9:37 pm

    I am looking forward to sharing these with friends and family this week!

    Reply
  27. Ericka says

    January 15, 2014 at 7:52 pm

    Well, these is the third time this week my 5 year old demands we make cookies. Great flavor. I added a bit if turbinado crystals on top and others got Greek yogurt, chia seeds, and honey frosting. They are a keeper. The cashew flour had a nice flavor. Can you use this dough to make pop tarts? I have made your pop tarts and i enjoy them a lot, but I was wondering if the cashew might give it a little something else. 🙂

    Reply
    • Kelly Bejelly says

      January 16, 2014 at 9:17 am

      You can definitely make them with cashew flour but you have to use egg (or something to keep them together). The best bet is to just add a little flour to the mixture so you get a little bit of the taste.

      Reply
  28. Therese says

    March 6, 2014 at 1:25 pm

    Made these today! They are really amazing and the recipe was easy to follow! They taste EXACTLY like sugar cookies. Your recipes are seriously awesome. Thank you so much for sharing them!

    Reply
    • Kelly Bejelly says

      March 6, 2014 at 8:44 pm

      Yeah! These are my favorite too Therese 🙂

      Reply
  29. britli says

    October 25, 2014 at 5:06 pm

    Do i have to soak the cashews?

    Reply
    • Kelly Bejelly says

      October 25, 2014 at 10:40 pm

      nope! Enjoy hun!

      Reply
  30. Kristina says

    November 5, 2014 at 9:42 am

    I love cashews! They are my new favorite food. And I LOVE that this is a dump-it-in-the-food-processor kinda recipe. But I am trying to get rid of sugar (fructose, in particular). I used brown rice syrup instead of honey. Is there a way that I could eliminate the sugar completely and retain the structure of the cookie?

    Reply
    • Kelly Bejelly says

      November 6, 2014 at 8:08 am

      You’re going to have to do some experimenting but maybe if you ground up the cashews into more a nut butter (and added more cashews that would work)

      Reply
  31. Jennifer Catlin says

    November 30, 2014 at 9:06 am

    Do you have a frosting or icing recipe for these?

    Reply
    • Kelly Bejelly says

      November 30, 2014 at 8:14 pm

      You can use the recipe from this post hun http://agirlworthsaving.net/2013/11/sweet-potato-pecan-bars.html

      Reply
  32. Beki says

    December 3, 2014 at 8:44 pm

    I would like to substitute cashew butter for the. Do you have any idea how much I should use?

    Reply
    • Kelly Bejelly says

      December 4, 2014 at 9:55 am

      It would turn out different with cashew butter since it’s wetter. You might not need to add as many eggs or the butter. You can sub another nut flour if that helps although the taste won’t be the same.

      Reply
  33. HJSanborn says

    December 12, 2014 at 11:15 am

    Can you sub coconut oil for ghee?

    Reply
    • Kelly Bejelly says

      December 12, 2014 at 11:33 am

      Yes you can hun!

      Reply
  34. Geraldine says

    December 14, 2014 at 7:56 pm

    Hi! I was thinking of using almond flour instead of cashews but I was wondering how much should I use? 1 cup?

    Reply
    • Kelly Bejelly says

      December 14, 2014 at 9:52 pm

      I would start at a cup and keep adding in 1/4 cup increments until the dough looks like the photo hun.

      Reply
  35. Craftleen says

    December 26, 2014 at 11:55 am

    Thank you for the recipe, these sugar cookies are some of the best I’ve ever made! I baked them in a sheet pan instead of making individual cookies because I can cut them to varying sizes that way (and I’m lazy, only one pan in and one pan out, no swapping of pans). The taste is pure sugar cookies and the best part is they remain soft. After making and taste testing my initial batch, I used this dough to make cinnamon rolls for Christmas morning. I refrigerated the dough for an hour, rolled it out thickly into a rectangle on parchment paper, spread with real butter, sprinkled cinnamon, raisins, and pecans over the top. I rolled it up jelly roll style (it rolled up like a dream), cut it into thick slices and arranged in a glass cake pan to sit overnight. Christmas morning, I baked them uncovered for about 20 minutes at 350 degrees. They didn’t rise, of course but the texture remained soft and we enjoyed the warm cinnamon rolls, especially slathered with butter. Let them cool slightly so they don’t fall apart as easily when you remove them from the pan. Thank you again for a great tasting, multipurpose recipe.

    Reply
    • Kelly Bejelly says

      December 26, 2014 at 9:07 pm

      I’m so glad you enjoyed them hun!

      Reply
  36. Bridget says

    December 28, 2014 at 5:14 pm

    Made these tonight since I’ve been looking for a good paleo sugar cookie. These are definitely the best! I used almond extract instead of vanilla because that’s what my mom and I did for sugar cookies. They are so delicious. My husband and I ate 3 each as soon as they were done! Mine did get a little dark, and I put them in a non-preheated oven for 15 minutes so next time I will check sooner. Thank you for this great recipe!

    Reply
    • Kelly Bejelly says

      December 28, 2014 at 5:29 pm

      I love this recipe! I’m baking up some cookies as I type 🙂

      Reply
  37. Addie says

    March 30, 2015 at 7:28 pm

    These look amazing – how far can I make them in advance?

    Reply
    • Kelly Bejelly says

      March 31, 2015 at 7:01 am

      I would stick to 2 to 3 days hun.

      Reply
  38. Olivia says

    September 25, 2015 at 6:42 pm

    Great recipe! They turned out just like you said they would 🙂
    I do have a question though – do you think grinding up peanuts instead of cashews would work? I’m not a huge cashew fan and would imagine this cookie as a “peanut butter cookie” to be delicious! Just not sure how that would bake. Thanks so much!

    Reply
    • Kelly Bejelly says

      October 4, 2015 at 7:11 pm

      I’m glad you enjoyed it Oliva 🙂 Yes, it would change the flavor but I think it would work well.

      Reply
  39. Monica says

    October 31, 2015 at 2:40 pm

    Hi !!

    Your recipe says that it serves 6, but it looks like these are more than 6 cookies in the photo. Does it make about 12 cookies, so each person gets to eat 2? 🙂

    Reply
    • Kelly Bejelly says

      November 2, 2015 at 8:50 am

      yep 🙂 I don’t know many people who would only have one cookie!

      Reply
  40. carine sweetashoneynz says

    November 5, 2015 at 11:19 am

    On my to do list for chirstmas! healthy goodness. Thanks for the recipe. Carine.

    Reply
    • Kelly Bejelly says

      November 20, 2015 at 10:28 am

      I hope you enjoy it hun!

      Reply
  41. Erin says

    December 7, 2015 at 11:38 am

    I just made the dough and it is really sticky and definitely not something that could be rolled and cut out (even btwn sheets of parchment). Did you refrigerate your dough or did I do something wrong?

    Reply
    • Kelly Bejelly says

      January 18, 2016 at 10:13 am

      Your eggs may have been larger than mine. You can refrigerate to let the dough firm up hun.

      Reply
  42. Erin says

    December 10, 2015 at 8:45 am

    Hi! I’m making cut out cookies, and I’ll be doing the vegan version. One question – this sugar cookie recipe has tapioca in it, but your version that you posted on Against All Grain (as part of the Strawberry Jam cookies) does not. Which version would you recommend for cutting out with kids? Thanks!

    Reply
    • Kelly Bejelly says

      December 10, 2015 at 1:56 pm

      Tapioca will make it easier to cut hun so I would do with that.

      Reply
      • Erin says

        December 10, 2015 at 3:39 pm

        Thanks!

        Reply
  43. Valan says

    December 16, 2015 at 2:35 pm

    Can you use butter instead of ghee?

    Reply
    • Kelly Bejelly says

      January 18, 2016 at 10:24 am

      Yes you can Valan.

      Reply
  44. Laura says

    December 21, 2015 at 2:24 pm

    My dough tastes awesome but it’s super sticky. I couldn’t get cookie cutters on it if I tried 🙁 any help??

    Reply
    • Kelly Bejelly says

      December 28, 2015 at 9:22 am

      I would add a little more tapioca flour hun

      Reply
  45. Valan says

    December 22, 2015 at 8:31 am

    I followed instructions carefully and baked for a little over 15 minutes. The only thing I did differently was use a silicone baking mat in place of parchment paper. I’m guessing that is why I had a problem: perhaps it makes the cookies bake faster, because they came out un-salvageably burnt 🙁 I wasn’t checking them either, so my bad. I did haveabout half the batter left still, because my cookie cut outs were too large to fit all on one tray, so I reduced baking time. The second batch came out just right. It took about 8 minutes in a preheated oven.
    They are yummy! I may add additional coconut sugar next time to sweeten them up some more!

    Reply
  46. Yoli says

    January 4, 2016 at 6:08 pm

    Hello, these are in the oven right now and the batter tastes too much like cashews, I added almond flour with coconut flour and they taste more like a peanut butter cookie. Is this normal?

    Reply
  47. Veronica says

    February 24, 2016 at 12:30 pm

    Do you put the cookies in the oven right after you turn it on or do i have to wait till it heats up to 350? Im a little confused on that

    Reply
    • Kelly Bejelly says

      May 2, 2016 at 9:02 am

      I turn on the oven and then put the cookies in.

      Reply
  48. marie brenner says

    April 30, 2016 at 7:34 am

    Can I use Regular butter in these until I get ghee?

    Reply
    • Kelly Bejelly says

      May 2, 2016 at 8:48 am

      Yes, that works Marie!

      Reply
  49. Annie says

    September 26, 2016 at 8:09 am

    I love this recipe! It’s so authentic.

    I usually use butter as I love the flavour but I want to make a batch for a friend who can’t have dairy. Would coconut oil work ok as a replacement?

    Thanks!

    Reply
    • Kelly Bejelly says

      September 27, 2016 at 8:04 pm

      You could try palm shortening hun.

      Reply
    • Kelly Bejelly says

      September 27, 2016 at 8:05 pm

      Palm shortening would work hun.

      Reply
  50. Hailey says

    December 10, 2016 at 1:50 pm

    These were amazing! I added 1/4 cup coconut sugar and made a coconut cream frosting. My 2 year old liked them too. Thank you!

    Reply
    • Kelly Bejelly says

      December 11, 2016 at 10:39 am

      So glad you enjoyed them hun!

      Reply
  51. Donna says

    March 2, 2017 at 3:24 pm

    I’m going to have to try these again sometime because the dough tasted amazing. Unfortunately, mine were burnt on the bottom after 10 minutes.

    Reply
  52. Alex Pappas says

    December 6, 2017 at 10:37 am

    Would you recommend any substitute for the cashews? Possibly almonds?

    Reply
    • Kelly Bejelly says

      December 6, 2017 at 12:14 pm

      yes, you can substitute this hun.

      Reply
  53. Brittni says

    December 24, 2017 at 11:14 am

    I made these today and was pleasantly surprised at how easy these are to pull together and the added bonus of the cookies retaining their shape and the double added bonus of them tasting fantastic was just a total delight. The cookies are just sweet enough and taste very light and delicious. I did make a change due to not having everything on hand. I followed all the directions but I did sub softened butter for the ghee and I used coconut sugar in place of honey (followed the measurements used in the recipe though). This recipe will be a staple in our baking file no doubt!

    Reply
    • Kelly Bejelly says

      December 27, 2017 at 10:26 am

      So glad you enjoyed them hun.

      Reply
  54. Jenny says

    December 17, 2018 at 8:50 pm

    This recipe looks great! For number of servings that you have 6. Does that mean that it makes only 6 cookies?

    Reply
    • Kelly Bejelly says

      February 26, 2019 at 9:29 am

      It makes more than 6 so you can have two

      Reply
  55. Jeannette M. Wilson says

    August 8, 2020 at 5:40 am

    It may be obvious to some, but I have to ask-do I put the cookies on parchment paper, then onto a baking sheet and into the oven, or do I put the parchment sheet with cookies directly onto the oven’s baking rack?
    Also, cashews are probably best, but I have almond flour I need to use up-have you made these with almond or other nut flours?
    Thanks
    Jeannette

    Reply
    • Kelly Bejelly says

      August 10, 2020 at 11:41 am

      I left them on the parchment paper. You can sub almond flour and honestly you will need to use your best judgement. I would start with the same amount and add about 1/4 cup at a time until you have the same consistency you see in the photo. Best of luck!

      Reply

Primary Sidebar

Hi! I'm Kelly. I've been cooking and creating recipes at A Girl Worth Saving for the last 9 years. I focus on simple, healthy recipes that everyone will love. Read More…

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
paleo eats cookbook cover with details on how to buy it

Popular Posts

  • The Best 10 Whole 30 Desserts You’ll Ever Eat
  • Quick 20-minute Moo Shu Chicken (use leftover chicken)
  • Best No Tomato Chili (Full of Flavor)
  • Ginger Chicken
  • Dry Rub Pork Spare Ribs

rocky mountain essential oils not mlm text
best infrared sauna with text overlay
best celery juicer

Footer

SEARCH THIS SITE

NEVER MISS A POST

Get a Free 1 week Paleo Meal Plan when you sign up!

  • Contact Me
  • Black Friday Kitchen Deals

Copyright Bejelly LLC 2020· Privacy Policy | Site Build and Design by eMrkts

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.AcceptReject Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.