A Paleo Twist on a Christmas Classic
As spritz cookies are traditionally made with butter, flour, sugar, and eggs, you’re going to have to get a little bit creative when making your paleo versions. Ghee, almond flour, arrowroot flour, and coconut sugar will be serving as your primary ingredient replacements. The combination of almond and arrowroot flours provides the somewhat dry texture that spritz cookies are well known for while the ghee acts as a healthier butter substitute. While butter, and especially grass fed butter is far from bad for you, ghee has been shown to offer a few more health benefits, such as decreasing the levels of the ‘bad’ LDL cholesterol in your bloodstream. (1) The recipe also includes other paleo baking staples — baking soda, an egg, and vanilla extract specifically.
After your cookie dough mixture is prepared according to the instructions listed below, you’re going to want to press the dough through your cookie press and onto your prepared baking sheet. If you don’t have a cookie press, I highly recommend the same model that I recently picked up. You can purchase it directly from Amazon by clicking right here. It’s incredibly easy to use and it comes with plenty of stainless steel disks to make a variety of shapes.
If you already own a cookie press, then you already know how addictive it can be making batch after batch of cookies in a variety of shapes with it. Of course, it also helps when all of the cookies are deliciously nutritious paleo-friendly cookies as well. Once the spritz cookies are done baking, I also like to sprinkle them with a topping of coconut flour and coconut sugar. However, that’s entirely optional, and if you’d rather just enjoy a classic spritz cookies, you can certainly do that as well.
P.S. – Even if you don’t own a cookie press, it’s still always a good time to bake some cookies. So with that in mind, I wanted to share a few extra paleo-friendly cookie recipes for you to try out:
- 1 ½ cup almond flour
- ¼ cup arrowroot flour
- ¼ tsp baking soda
- ½ cup ghee, softened
- 1 egg
- ¼ cup coconut sugar
- 1 tbsp pure vanilla extract
- For decoration
- 2 tbsp coconut sugar
- 1 tbsp coconut flour
- Preheat oven to 350°F. Line a large baking sheet with parchment paper. Set aside.
- In a bowl place the almond flour, arrowroot flour and baking soda.
- Stir to combine and set aside.
- In another bowl cream the ghee with coconut sugar.
- Add the egg and vanilla extract and mix to combine.
- Gradually blend the almond flour mixture into the creamed mixture.
- Press the dough through cookie press onto the prepared baking sheet.
- Bake in preheated oven for 8 – 12 minutes.
- Remove from the oven.
- To decorate, sprinkle the cookies with mixture of coconut sugar and coconut flour and let cool completely.