These AIP Christmas Cookies are the perfect paleo cutout cookies to make with your kids this holiday season. Or you can just save these elegantly decorated AIP cookies for yourself.
Can you make these AIP Christmas Cookies coconut free?
Yes, just omit the coconut butter. You can use my AIP Vanilla Frosting as a substitute.
Can I substitute cassava flour with another flour?
Gluten free flours cannot be used interchangeably. Changing out cassava flour for another flour may alter the recipe completely. I have not tried this recipe without cassava. If you’re looking for a cassava free AIP dessert, I’d recommend my AIP ‘Chocolate’ Marshmallows or Tart Cherry and Plum Gummies.
How to Make these AIP Christmas Cookies
In a large bowl cream the shortening and honey using a hand mixer. In a small bowl combine the dry ingredients the set aside. Next add the flour mixture and stir to combine. The dough should start to form a ball.
Once everything is combined, form a ball with the dough and flatten it slightly. Next wrap the dough in plastic wrap and place it in the refrigerator for thirty minutes to an hour.
Preheat oven to 350 degrees. Use 1 tablespoon of palm shortening per pan to grease the baking sheet and then set aside.
Roll dough on tapioca starch sprinkled solid surface to 1/4”.
Cut into shapes and place on the baking sheet. Place the baking sheet into the oven for 8-10 minutes.
Once finished cooking, remove from the oven and let cool on the baking sheet before touching. These cookies have a tendency to break if you attempt to move them before they have cooled.
To frost the cookies, drizzle the coconut butter over the cookies with a spoon.
If you are using the gold, place all of the frosted cookies in the fridge to harden the coconut butter. Once the coconut butter is hard, remove them from the fridge and using a brush wet the frosting slightly with water. It just needs to be wet enough to give the gold something to adhere to.
To add the gold, you will need a brush or two to pick up the gold sheet and help set it on the cookie. Carefully tap the gold down with the brush to set it in place. Once the gold is set, you’re ready to serve.
Tips for making the best AIP Christmas Cookies
- You can use any cookie cutter for this recipe but I used stars. You can find similar one here.
- I found the edible gold leaf online here.
- Be very careful when using the gold leaves. They are very fine and will get stuck to anything it touches. I used this tutorial to learn about how to handle them.
- You can’t touch the gold sheets with your hands. You’ll need a brush or two to help handle them. I used these brushes from Wilton that are meant for cake decorating.
- The cookies need to be the same thickness so that they all cook evenly.
- The cookies need to be between 1/4-1/2 inches.
- If the cookies spread during cooking, they may have had too much moisture in them and been too thin. I’d suggest adding a little more tapioca flour, increasing the thickness of the dough or placing them in the fridge for 10 minutes before cooking.
- Gluten free flours are not all made the same. If you can’t have one of the flours in this recipe, please be aware that you probably won’t be able to make a 1:1 swap without reworking the entire recipe.
- To melt coconut butter, take the jar and place it in a slightly larger bowl. Next pour boiling water into the bowl. Use a spoon to stir the butter and distribute the heat.
If you like this AIP Christmas Cookies, you’ll love these other AIP cookies.
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AIP Christmas Cookies
Equipment
- Large Baking Sheets
- Hand Mixer
- Parchment Paper
Ingredients
- 3/4 cup Palm Shortening plus additional 2 tablespoons for greasing baking sheets
- 1/2 cup Honey
- 1 teaspoon Vanilla Powder
- 1 cup Tapioca Starch (Arrowroot Starch is ok) plus additional
- 3/4 cup Cassava Flour
- 1 tablespoon Gelatin
- 1 teaspoon Baking Soda
- 1/2 teaspoon Cream of Tartar
- 1/2 teaspoon Salt
- Coconut Butter softened and smooth
- Gold Leaf optional decoration
Instructions
- In a large bowl cream the shortening and honey using a hand mixer. In a small bowl combine the dry ingredients the set aside. Next add the flour mixture and stir to combine. The dough should start to form a ball.
- Once everything is combined, form a ball with the dough and flatten it slightly. Next wrap the dough in plastic wrap and place it in the refrigerator for thirty minutes to an hour.
- Preheat oven to 350 degrees. Use 1 tablespoon of palm shortening per pan to grease the baking sheet and then set aside.
- Roll dough on tapioca starch sprinkled solid surface to 1/4”. Cut into shapes and place on the baking sheet. Place the baking sheet into the oven for 8-10 minutes.
- Once finished cooking, remove from the oven and let cool on the baking sheet before touching. These cookies have a tendency to break if you attempt to move them before they have cooled.
- To frost the cookies, drizzle the coconut butter over the cookies with a spoon.
- If you are using the gold, place all of the frosted cookies in the fridge to harden the coconut butter. Once the coconut butter is hard, remove them from the fridge and using a brush to wet the frosting slightly with water. It just needs to be wet enough to give the gold something to adhere to.
- To add the gold, you will need a brush or two to pick up the gold sheet and help set it on the cookie. Carefully tap the gold down with the brush to set it in place. Once the gold is set, you’re ready to serve.
Notes
- You can use any cookie cutter for this recipe but I used stars. You can find similar one here.
- I found the edible gold leaf online here.
- Be very careful when using the gold leaves. They are very fine and will get stuck to anything it touches. I used this tutorial to learn about how to handle them.
- You can’t touch the gold sheets with your hands. You’ll need a brush or two to help handle them. I used these brushes from Wilton that are meant for cake decorating.
- The cookies need to be the same thickness so that they all cook evenly.
- The cookies need to be between 1/4-1/2 inches.
- If the cookies spread during cooking, they may have had too much moisture in them and been too thin. I’d suggest adding a little more tapioca flour, increasing the thickness of the dough or placing them in the fridge for 10 minutes before cooking.
- Gluten free flours are not all made the same. If you can’t have one of the flours in this recipe, please be aware that you probably won’t be able to make a 1:1 swap without reworking the entire recipe.
- To melt coconut butter, take the jar and place it in a slightly larger bowl. Next pour boiling water into the bowl. Use a spoon to stir the butter and distribute the heat.
Nutrition
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.
These are so good, I think I have found myself a new Christmas tradition. Used the recommended AIP Vanilla Frosting which worked quite well. The smoothness of the icing contrasted nicely with the crunch of the cookie.
I typically don't use any kind of added sugar these days, and even the tiny amount of honey in the recipe tasted a little too sweet to my unaccustomed taste buds (even before the icing), so I might experiment with reducing that next time. Hoping that doesn't mess with the consistency too much.
Thanks for the review! I'm so glad that this recipe is part of your Christmas traditions.