Welcome to my Design Diary! I am so excited to connect with you & share my design & lifestyle adventures!

Baking: XO Sugar Cookies

Baking: XO Sugar Cookies

One cookie, two ways!

I thought it would be fitting to make some X’s and O’s and try out two Paleo Sugar Cookie recipes at the same time! The dough pictured here was then attacked in the night by a cookie dough monster, so I was only able to make a tiny batch! HA! 


I absolutely love sugar cookies, and although it’s a personal favourite around the holiday season, I also love making them for friends to decorate for special occasions. Valentine’s Day being one of those special days!

As you can see by my recipes, I’m trying to make everything as paleo-as-possible, and a lot of the time that is simply finding the right substitution for ingredients. In this case I tried two recipes – one with coconut oil as the main source of fat, and one with butter as the main source of fat.

In this case I made two doughs, two different recipes, and had to pop them in the fridge for the dough to chill. Big Mistake! That left them open to be eaten by my live-in cookie monster, hence the smaller batch of cookies this recipe made – ha ha!


Ultimately both recipes we’re delicious, but the real issue I’ve had is the butter based is that they tend to dry out quicker. And I would say that the coconut oil based cookies tend to be a lot more moist and crumble less out of the oven. Also, try reducing your cook time, if need be take them out a little sooner than the recommended time, as they will keep cooking on the tray.


Version 1!

Paleo - Sugar Cookies (with Coconut Oil)

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 10



200 g / 2 cups ground almonds

1 tbsp arrowroot powder or tapioca flour

1/4 tsp baking soda

1/4 tsp salt

60 ml / 1/4 cup coconut oil melted

60 ml / 1/4 cup maple syrup

1 tbsp vanilla extract



In a food processor, blitz the ground almonds, arrowroot powder, baking soda and salt together to make a fine, powdery flour. Sift into a bowl and discard the lumpy bits left in the sieve.

Add the coconut oil, maple syrup, vanilla to the food processor and mix until everything is combined.

Now add back in the ground almonds and arrowroot flour and mix to create a dough.

Once the mixture balls into a soft dough, turn it out between two sheets of cling film. Roll it to about 1/2 cm thickness then refrigerate for at least 20 minutes to let it firm up.

Meanwhile, preheat the oven to 170c. and line a baking tray with greaseproof paper.

Once the dough is more firm, cut out your cookies using a cookie cutter - half of them should be full cookies and half should have a cut-out middle for the lemon curd to peek through!

Arrange them onto a baking tray and bake for 8-10 minutes. You may need to keep an eye on the oven and turn the tray around to make sure it bakes evenly and doesn't brown too much.

Leave to cool on a cooling rack before adding the lemon curd.



Version 2!

Paleo Sugar Cookies (with Butter)

Prep Time 1 hour 10 minutes

Cook Time 10 minutes

Total Time 1 hour 20 minutes

Servings 18 cookies



1/4 cup grass-fed butter unsalted, soft

1/3 cup raw honey

1 egg room temp

1 tsp pure vanilla extract

1 2/3 cups blanched almond flour sifted

6 Tbsp coconut flour sifted

1/4 tsp baking soda

1/8 tsp salt

Icing 1 - (not paleo*)

2/3 cup organic powdered sugar

3-4 tsp fresh orange juice or water

Icing 2 - (Paleo)

1/4 cup coconut butter melted**

2 tsp honey



In one bowl, combine the sifted almond flour, coconut flour, baking soda and salt, set aside

In a separate bowl, using an electric hand mixer (or stand mixer) cream together the butter and honey until very smooth and creamy on medium speed.

Add in the egg and vanilla and beat on low speed until combined. Add the dry ingredients to the wet and beat until a thick cookie dough forms (you can stir it by hand at this point if it’s too thick to mix.)

Using a silicone spatula, scrape all dough off the sides of the bowl and form a ball. Wrap the dough ball in plastic wrap and chill for at least 1 hour so the dough can be rolled. You can also chill overnight if you want to make the dough ahead of time.

Once chilled, preheat your oven to 350 degrees F and line a large cookie sheet with parchment paper.

Place the dough on a separate large sheet of parchment paper on your countertop and cover with another sheet. Roll out the dough slowly between the two sheets of parchment paper to 1/4 inch thickness for cutouts.

Place cookie cutouts on the parchment lined baking sheet and repeat with remaining dough, chilling before rolling out again if needed.

Bake cookies in the preheated oven for 10 minutes or until just beginning to turn light brown. Allow cookies to rest on the baking sheet for 5 minutes before carefully transferring to wire racks to cool completely.

Once completely cooled, decorate as desired and enjoy!

For Icing 1*:

Combine sugar and orange juice or water in a small bowl and mix until a smooth icing forms.

For Icing 2:

Carefully stir honey into melted coconut butter, then drizzle on cookies. If you need to re-melt the mixture, do it in small 5 second increments - coconut butter can easily separate to it’s important to be gentle!



Paleo recipes tend not to be as pretty as the real-deal, but they're better for you...and who doesn't love a guilt-free treat!

Don't forget the secret ingredient... LOVE! 

Happy Valentine's Day my loves,

Cooking: Love, Laugh &... Eat Lobster!

Cooking: Love, Laugh &... Eat Lobster!