Bring the charm of winter to your dessert table with these Paleo Penguin Sugar Cookies! These adorable cookies are not only fun to make but also guilt-free, crafted with wholesome, paleo-friendly ingredients. Perfect for holiday parties or as a festive baking activity with kids, these penguin cookies are sure to be the star of the season.
Penguin Sugar Cookies Ingredients
Almond Flour: High in protein, fiber, and healthy fats, making these cookies gluten-free and nutritious.
Honey: A natural sweetener that adds a touch of sweetness and provides antioxidants.
Dark Chocolate: A source of antioxidants and flavonoids, giving these treats a rich and indulgent flavor.
Coconut Oil: Provides healthy fats and keeps cookies moist.
Vanilla Extract: Adds a warm, aromatic flavor.
Egg: Acts as a natural binder and adds protein.
Tips For Making Perfect Penguin Sugar Cookies
Chill the Dough: If your dough is sticky, chill it for 10 minutes before rolling it out.
Smooth Dipping: Add a teaspoon of coconut oil to the melted chocolate for smoother dipping.
Assemble Quickly: Attach decorations before the chocolate hardens for the best results.
FAQs
Can I make these cookies nut-free?
Yes! Substitute almond flour with sunflower seed flour for a nut-free alternative.
How should I store the cookies?
Store them in an airtight container in the refrigerator for up to 5 days.
Can I use a different sweetener?
Yes, maple syrup can replace honey, though the texture may slightly vary.
Other Christmas Recipes To Make:
These Penguin Cookies are perfect for the holidays or any winter event! Tag me on Instagram at @healthyholme to show off your creation!
Paleo Penguin Sugar Cookies
Ingredients
Paleo Sugar Cookie Ingredients:
- 2 cups almond flour
- 2 tbsp honey
- 2 tbsp coconut oil melted
- 1 tsp vanilla extract
- 1 egg
Other Ingredients:
- 1/2 cup dark chocolate melted
- orange candies
- candy eyes or a mini chocolate chip added to a dot of white chocolate
Instructions
- Preheat oven to 350F. Line a large baking sheet with parchment paper or a silicone mat.
- Mix together the almond flour, honey, coconut oil, vanilla extract, and egg.
- Roll out the dough on a piece of parchment paper to 1/4 inch thickness. Use cookie cutters to cut out circles. Bake cookies for 8 minutes, or until the edges turn golden.
- Let the cookies cool completely. Once cool, dip the cookie in dark chocolate, turn so that the edge of the chocolate is at the top middle, and dip in again.
- Before the chocolate hardens, add the orange candy (cut a bit of the side off to help it attach) and two candy eyes.
- Place in the fridge for 5 minutes to completely harden and enjoy!
