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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:


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
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


  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:



Serving Size:


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

Did you make this recipe?

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

  1. 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!

    1. 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.

    2. 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.

  2. 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!

  3. 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!

    1. 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 !

  4. 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!

  5. 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

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

  7. 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.)

  8. 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. 🙂

  9. 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?

      1. 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?

  10. 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!

  11. 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! 🙂

  12. 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. 🙂

    1. 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.

  13. 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!

  14. 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?

    1. 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.

  15. 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.

  16. 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!

  17. 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!

  18. 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? 🙂

  19. 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?

  20. 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!

  21. 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!

  22. 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?

  23. 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

  24. 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?


  25. 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!

  26. 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.

  27. 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!

  28. 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?

    1. 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!

  29. I love this recipe! I’ve used it many times as written, but do you know if I can sub cashew butter for the cashews? I got some on sale! If so, how much cashew butter in place of the 1 cup of cashews? Thank you!!!