This almond flour spritz cookie recipe is so much fun for the kids! They look great and taste fantastic. They are Paleo too and have very few ingredients.
I have been wanting to put together a recipe that would be really good Paleo Christmas cookies and work for a wintry-themed party. Well, these are also Frozen themed! They are great for the next Frozen-themed birthday party or just for fun! What little girl does not want these cookies to share with others?!
I made this Spritz Cookie Recipe that doesn’t need a cookie press. They are crisp, butter cookies that almost have a shortbread texture. These cookies are made by squeezing the dough out of a piping bag fitted with a large star tip and twisting. They hold their shape really well.
I used coconut palm sugar because it was the only sweetener that would allow me to achieve a crisp cookie. Honey or maple syrup just wouldn’t give the same result. I know that the sugar sprinkles are not Paleo, they are simply for decorating purposes!
Do you have any Paleo Christmas cookies baking traditions? We get so many cookies and treats brought to our door at Christmas time. It’s so nice and sweet of everyone, but it’s hard when I can’t eat anything they bring. Luckily, a few neighbors bring non-sweet gifts.
This year I’m thinking about bringing around paperwhite bulbs planted in little flower pots because I love mine I bought a few weeks ago. Do you bake Paleo Christmas cookies just for yourself or for the neighbors? Let me know in the comments.
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Frozen-Inspired almond flour spritz cookie recipe
They are crisp, butter cookies that almost have a shortbread texture. They are made by squeezing the dough out of a piping bag fitted with a large star tip and twisting.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Cuisine: Gluten-Free
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment or non-stick mats.
- Place the almond flour, tapioca starch, baking powder, salt, and coconut palm sugar in the bowl of a food processor.
- Pulse until well blended.
- Add the egg, butter and extracts to the dry ingredients and process until a soft dough is formed.
- Scoop the dough into a piping bag fitted with a large star tip like THIS ONE.
- To make the snowflakes, hold the piping bag, tip down, about 1/4″ from the prepared baking sheet and squeeze the dough out, twisting slightly as you squeeze. When the snowflake is about 2″ in diameter, stop squeezing and lift the bag from the sheet. Repeat with remaining dough, spacing cookies 1 1/2″ apart. Sprinkle cookies with sugar sprinkles, if desired.
- Bake in preheated oven for 14-15 minutes, or until golden brown on the ridges.
- Let cool on the baking sheet for 1 minute, then remove and place on a wire rack.
Keywords: crispy, buttery, fun, gluten-free