11 Paleo Christmas Cookies Diet-Friendly Options

Almond Flour Gingerbread Cookies

Almond Flour Gingerbread Cookies are a deliciously festive treat that fit perfectly within a Paleo diet. These cookies are soft, chewy, and packed with the warm spices of ginger and cinnamon, making them a delightful holiday snack. Naturally gluten-free and grain-free, these cookies are made primarily with almond flour, giving them a nutty flavor that pairs perfectly with the holiday season.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees that your cookies bake evenly once ready to be placed inside.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and sea salt until well combined.
3. Mix Wet Ingredients: In a separate bowl, combine the honey, melted coconut oil, egg, and vanilla extract. Mix until the ingredients are smooth and well incorporated.
4. Combine Both Mixtures: Gradually add the wet mixture to the dry ingredients, stirring until a dough forms. The dough should be thick and moldable.
5. Chill the Dough: Cover the bowl with plastic wrap or a clean cloth and let the dough chill in the refrigerator for about 30 minutes. This helps the flavors meld and makes the dough easier to handle.
6. Shape the Cookies: Once chilled, remove the dough from the refrigerator. Scoop out small portions of dough and roll them into balls, about 1 inch in diameter. Place them on a lined baking sheet, leaving some space between each cookie. Flatten them slightly with your palm.
7. Bake: Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the edges are golden brown. Keep an eye on them to make sure they don’t overbake.
8. Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Serve and Enjoy: Once the cookies have cooled, they are ready to be enjoyed! Store any leftovers in an airtight container for up to one week.

These Almond Flour Gingerbread Cookies are the perfect addition to your holiday festivities, satisfying your sweet tooth while keeping in line with Paleo principles. Enjoy baking and sharing!

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Maple Pecan Snowballs

Maple Pecan Snowballs are delightful, buttery cookies that melt in your mouth and are perfect for the holiday season. These cookies combine the rich flavors of pecans with the sweetness of maple syrup, creating a deliciously nutty treat that’s naturally gluten-free and fits well within a Paleo diet. They are often dusted with a light coating of powdered sugar for a snowy appearance, making them a festive addition to any holiday cookie platter.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that your cookies bake evenly when they are ready to go in.
2. Prepare Baking Sheet: Line a baking sheet with parchment paper. This will prevent the cookies from sticking and make for easy cleanup.
3. Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, chopped pecans, and sea salt. Stir them together until they are evenly mixed.
4. Combine Wet Ingredients: In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract. Mix until you have a smooth and well-combined liquid.
5. Combine Both Mixtures: Pour the wet ingredients into the dry ingredients and mix until a cohesive dough forms. The dough should be slightly sticky but should hold together when pressed.
6. Shape the Cookies: Scoop out portions of dough using your hands and roll them into balls, approximately 1 inch in diameter. Place the balls onto the lined baking sheet, leaving some space between each cookie.
7. Bake: Place the baking sheet in the preheated oven and bake for about 12-15 minutes or until the bottoms are golden brown. Verify that you check them periodically to prevent overbaking.
8. Cool: Once baked, remove the cookies from the oven and allow them to rest on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
9. Dust with Powdered Sugar: If desired, once the cookies are cooled, roll them in powdered sugar to give them a snowy finish. Shake off any excess sugar.
10. Serve and Enjoy: Your Maple Pecan Snowballs are now ready to be enjoyed! Store any leftovers in an airtight container at room temperature for up to a week.

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Chocolate Chip Coconut Macaroons

Chocolate Chip Coconut Macaroons are an indulgent treat that beautifully combines the chewy texture of shredded coconut with rich chocolate chips. These cookies are not only naturally gluten-free but also conform to a Paleo diet, making them a delightful choice for the holiday season or any occasion. Their sweet, coconutty flavor complemented by dark chocolate makes them irresistible, and they’re sure to be a hit with both kids and adults.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 325°F (160°C). This guarantees that your macaroons cook evenly.
2. Prepare Baking Sheet: Line a baking sheet with parchment paper. This will prevent sticking and enable easy cleanup.
3. Mix Coconut and Almond Flour: In a large mixing bowl, combine the shredded coconut and almond flour. Stir them together until they are fully combined and the mixture is uniform.
4. Add Wet Ingredients: In the same bowl, add the honey (or maple syrup), egg whites, vanilla extract, and sea salt. Mix everything together until the mixture is thoroughly combined and forms a sticky dough.
5. Fold in Chocolate Chips: Gently fold in the dark chocolate chips, ensuring they’re evenly distributed throughout the dough.
6. Shape the Macaroons: Using a tablespoon or a small cookie scoop, portion out the dough and shape it into small mounds on the prepared baking sheet. Leave some space between each mound as they will spread slightly during baking.
7. Bake: Place the baking sheet in the preheated oven and bake for about 15-20 minutes, or until the tops of the macaroons are lightly golden.
8. Cool on the Baking Sheet: Once baked, remove the baking sheet from the oven and let the macaroons cool on the sheet for about 5 minutes. This helps them set before transferring.
9. Transfer to Wire Rack: Carefully slide a spatula under the macaroons and transfer them to a wire rack to cool completely.
10. Serve and Enjoy: Your Chocolate Chip Coconut Macaroons are now ready to be enjoyed! Store any leftovers in an airtight container to keep them fresh.

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Spiced Pumpkin Cookies

Spiced Pumpkin Cookies are a warm and comforting treat, perfect for the holiday season. These soft and chewy cookies are packed with the rich flavors of pumpkin and warming spices like cinnamon and nutmeg, making them a delightful addition to any festive gathering. They are not only delicious but also easy to make, keeping in line with the Paleo diet, so everyone can enjoy them!

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). A properly preheated oven guarantees that your cookies bake evenly.
2. Prepare Baking Sheet: Line a baking sheet with parchment paper for easy removal and cleanup.
3. Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, melted coconut oil, eggs, and vanilla extract. Whisk together until the mixture is smooth and well-combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, coconut sugar, baking soda, pumpkin pie spice, and sea salt. This guarantees the dry ingredients are evenly distributed.
5. Combine Dry and Wet Mixtures: Gradually add the dry mixture into the wet ingredients, stirring until a dough forms. If desired, fold in dark chocolate chips for an extra treat.
6. Scoop Cookies: Using a cookie scoop or tablespoon, portion out the dough and place it onto the prepared baking sheet, spacing them about 2 inches apart, as they will spread slightly.
7. Bake: Place the baking sheet in the oven and bake for 12-15 minutes, or until the edges are lightly golden. The centers should look set but slightly soft.
8. Cool on the Baking Sheet: Once baked, remove the baking sheet from the oven and let the cookies cool on the baking sheet for about 5 minutes. This helps them firm up before transferring.
9. Transfer to Wire Rack: Carefully move the cookies to a wire rack to cool completely. This allows air circulation around the cookies, preventing them from becoming soggy.
10. Serve and Enjoy: Your Spiced Pumpkin Cookies are now ready to be savored! Store any leftovers in an airtight container to maintain freshness. Enjoy these delightful treats during your festive celebrations!

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Cinnamon Roll Cookies

Cinnamon Roll Cookies are a delightful dessert that combines the warm, comforting flavors of traditional cinnamon rolls into a fun and easy-to-eat cookie format. These cookies capture the essence of cinnamon, sugar, and frosting, making them a perfect treat for holiday gatherings or any time you crave something sweet. Plus, they align with the Paleo diet, allowing everyone to indulge without guilt!

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that your cookies bake evenly and reach the perfect texture.
2. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
3. Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, coconut sugar, baking powder, sea salt, and ground cinnamon. Whisk together to verify the ingredients are well incorporated and free of lumps.
4. Mix Wet Ingredients: In a separate bowl, mix the melted coconut oil, eggs, vanilla extract, and maple syrup. Whisk until smooth and well combined.
5. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. If you enjoy a little crunch, fold in the chopped nuts at this stage.
6. Scoop Cookies: Using a cookie scoop or tablespoon, portion out the dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie, as they will spread during baking.
7. Shape Cookies: For a cinnamon roll effect, gently flatten each cookie slightly with the back of a spoon or your fingers.
8. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers feel set.
9. Cool on the Baking Sheet: After baking, remove the sheet from the oven and let the cookies cool on the sheet for about 5 minutes. This allows them to firm up before transferring.
10. Transfer to Wire Rack: Move the cookies to a wire rack to cool completely, which prevents sogginess and keeps them deliciously chewy.
11. Serve and Enjoy: Your warm and flavorful Cinnamon Roll Cookies are now ready to be enjoyed! Perfectly sweet and aromatic, they make a wonderful holiday treat or an everyday indulgence.

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Peppermint Bark Cookies

Peppermint Bark Cookies are a festive treat that perfectly captures the holiday spirit with their rich chocolate flavor and invigorating minty zing. These cookies are a delightful blend of decadent dark chocolate and crushed peppermint candies, making them a great addition to your holiday baking lineup. They are also Paleo-friendly, allowing you to enjoy a delicious indulgence without straying from your dietary choices.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) to make certain the perfect baking temperature for your cookies.
2. Prepare Baking Sheet: Line a baking sheet with parchment paper for easy cookie removal and minimal cleanup afterward.
3. Melt Chocolate: In a microwave-safe bowl, combine the dark chocolate chips and melted coconut oil. Heat in the microwave in 30-second intervals, stirring in between, until fully melted and smooth. Allow it to cool slightly.
4. Mix Dry Ingredients: In a separate mixing bowl, whisk together the almond flour, coconut sugar, baking soda, and sea salt until well combined.
5. Combine Wet Ingredients: In another bowl, whisk together the eggs, vanilla extract, and peppermint extract until smooth. Then, add the slightly cooled melted chocolate mixture to this bowl and stir until combined.
6. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until all components are thoroughly blended and a dough forms. Be careful not to overmix.
7. Add Peppermint: Gently fold in the crushed peppermint candies, making sure they are evenly distributed throughout the dough.
8. Scoop Cookies: Using a cookie scoop or tablespoon, portion out the dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie, as they will expand during baking.
9. Shape Cookies: If desired, flatten each cookie slightly with the back of a spoon to help them spread evenly as they bake.
10. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges look firm and the centers appear slightly soft.
11. Cool on the Baking Sheet: Once baked, remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes. This allows them to set before transferring.
12. Transfer to Wire Rack: Finally, carefully move the cookies to a wire rack to cool completely, which helps maintain their texture and prevents sogginess. Enjoy your Peppermint Bark Cookies!

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Dark Chocolate Date Cookies

Dark Chocolate Date Cookies are a rich and indulgent treat that satisfy your chocolate cravings while still being a wholesome option for those following a Paleo diet. These cookies combine the natural sweetness of dates with deep, dark chocolate, resulting in a chewy texture and a delightful flavor profile. They are perfect for holiday gatherings or as a guilt-free snack any time of the year.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C), ensuring the cookies will bake evenly.
2. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent the cookies from sticking and for easier cleanup.
3. Prepare Dates: In a food processor, combine the pitted Medjool dates and blend until they form a smooth paste. If your dates are dry, you may need to soak them in warm water for a few minutes before blending.
4. Melt Chocolate: In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring in between, until smooth. Allow it to cool slightly.
5. Mix Wet Ingredients: In a large bowl, combine the date paste, melted dark chocolate, eggs, and vanilla extract. Mix well until all components are fully incorporated.
6. Combine Dry Ingredients: In another bowl, whisk together the almond flour, baking soda, and sea salt.
7. Mix Ingredients Together: Gradually add the dry ingredients to the wet mixture, stirring until well combined. Be cautious not to overmix the dough.
8. Add Walnuts: If using, fold in the chopped walnuts gently into the cookie dough, ensuring they are evenly distributed.
9. Scoop Cookies: Using a cookie scoop or tablespoon, drop the cookie dough onto the prepared baking sheet. Space them about 2 inches apart to allow for spreading.
10. Shape Cookies: If desired, flatten the tops of the cookies gently with the back of a spoon to promote even baking.
11. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are set, and the centers look slightly soft.
12. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Dark Chocolate Date Cookies!

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Walnut Cranberry Biscotti

Walnut Cranberry Biscotti is a delightful Italian cookie that is perfect for dipping in coffee or tea. Made with crunchy walnuts and tart cranberries, these biscotti are not only a tasty treat but also fit well within a Paleo diet. Their satisfying crunch and sweet-tart flavor make them an ideal addition to any holiday gathering or a special snack to enjoy throughout the year.

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees your biscotti will bake evenly.
2. Prepare Baking Sheet: Line a baking sheet with parchment paper to avoid sticking and make for easy cleanup later.
3. Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, honey, melted coconut oil, and vanilla extract until smooth and well combined.
4. Combine Dry Ingredients: In another bowl, combine the almond flour, baking powder, and sea salt. Whisk these ingredients together to guarantee even distribution of the leavening agent and salt.
5. Incorporate Dry to Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
6. Fold in Nuts and Cranberries: Gently fold in the chopped walnuts and dried cranberries, mixing until they are evenly distributed throughout the dough.
7. Form the Dough: Turn the dough out onto a floured surface (use almond flour) and shape it into a log about 12 inches long and 3-4 inches wide. Make sure the log is compact.
8. First Bake: Transfer the shaped dough onto the prepared baking sheet and bake in the preheated oven for 25-30 minutes, or until the log is set and slightly golden.
9. Cool and Slice: Allow the log to cool for about 10 minutes on the baking sheet. Once cooled, transfer it to a cutting board and slice it diagonally into 1-inch wide pieces.
10. Second Bake: Arrange the sliced biscotti cut-side down on the baking sheet. Bake them again for an additional 10-15 minutes, flipping them halfway through, until they are crisp and golden brown.
11. Cool Completely: Once baked, remove the biscotti from the oven and let them cool completely on a wire rack. This step is essential for achieving the desirable crunchiness.
12. Serve and Enjoy: Once cooled, serve your Walnut Cranberry Biscotti with your favorite cup of coffee or tea, or store them in an airtight container for later enjoyment.

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Coconut Lime Shortbread

Coconut Lime Shortbread cookies are a delightful twist on the classic shortbread, combining the rich flavor of coconut with the invigorating zing of lime. These cookies are buttery, crumbly, and entirely Paleo-friendly, making them an ideal sweet treat for the holiday season or any occasion. With just a few simple ingredients, you can whip up a batch that will impress friends and family alike.

Cooking Steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to guarantee your cookies bake evenly.
2. Prepare Baking Sheet: Line a baking sheet with parchment paper, which will help prevent sticking and allow easy cleanup.
3. Mix Wet Ingredients: In a large mixing bowl, combine the melted coconut oil, honey, lime zest, lime juice, and vanilla extract. Whisk together until the mixture is smooth and well incorporated.
4. Combine Dry Ingredients: In a separate bowl, mix together the almond flour, shredded coconut, and sea salt. Make sure the dry ingredients are thoroughly combined to distribute the salt evenly.
5. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring until a soft dough forms. Make sure not to overmix; just combine until there are no dry patches.
6. Shape the Dough: Turn the dough out onto a lightly floured surface (using almond flour) and gently press it into a flat disc about 1/2 inch thick. You can also shape it into a rectangular or square log if you prefer uniform shapes.
7. Cut into Shapes: Using a sharp knife or cookie cutter, cut the dough into your desired shapes. Place them onto the prepared baking sheet, leaving space between each cookie, as they will spread slightly during baking.
8. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking.
9. Cool: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Enjoy: Once cooled, savor your Coconut Lime Shortbread cookies! They can be stored in an airtight container for several days, although they are likely to be enjoyed quickly.

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Caramel Apple Snickerdoodles

Caramel Apple Snickerdoodles are a deliciously festive take on traditional snickerdoodles, adding a lovely twist of caramel and apple flavors to the classic cinnamon-sugar cookie. These soft, chewy cookies are perfect for holiday gatherings or cozy family nights, providing a warm and inviting aroma that enhances the holiday spirit. With just a few simple ingredients, you’ll have a delightful treat that everyone will love.

Cooking Steps:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to guarantee that the cookies bake evenly.
2. Prepare Baking Sheet: Line a baking sheet with parchment paper, which helps to prevent the cookies from sticking and makes cleanup easier.
3. Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut sugar, baking soda, cream of tartar, cinnamon, and sea salt until well combined. This guarantees that the leavening agents and spices are evenly distributed.
4. Combine Wet Ingredients: In a separate large mixing bowl, combine the melted coconut oil, vanilla extract, and egg. Whisk until the mixture is smooth and fully mixed.
5. Incorporate Dry Mixture: Gradually add the dry ingredients into the wet mixture, stirring gently until a dough forms. Be careful not to overmix; just guarantee there are no dry flour patches.
6. Add Apples: Fold in the finely chopped apple until evenly distributed throughout the dough, and then mix in half of the caramel sauce, guaranteeing a delightful swirl through the dough.
7. Shape the Cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving enough space (about 2 inches apart) for them to spread.
8. Prepare for Baking: Before placing the cookies in the oven, gently press each dough ball down slightly with the palm of your hand.
9. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the cookies look set.
10. Cool and Finish: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. Drizzle the remaining caramel sauce over the cooled cookies for added sweetness.
11. Serve and Enjoy: Once fully cooled and decorated, enjoy your Caramel Apple Snickerdoodles with a warm drink or as a festive dessert!

Almond Joy Cookies

Almond Joy Cookies are a delightful treat that captures the flavor of the beloved chocolate candy bar in cookie form. These cookies combine the rich taste of chocolate, smooth coconut, and crunchy almonds to create a perfect blend of textures and flavors. They’re bound to be a hit at any festive gathering or as a sweet indulgence during the holiday season.

Cooking Steps:

1. Preheat the Oven: Set your oven to 350°F (175°C) to preheat it for baking the cookies, making sure they cook evenly.
2. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and simplify cleanup.
3. Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and sea salt until they are thoroughly blended. This helps to distribute the leavening agents evenly throughout the dry mixture.
4. Combine Wet Ingredients: In a separate large mixing bowl, add the melted coconut oil, honey or maple syrup, vanilla extract, and the egg. Whisk the ingredients together until the mixture is smooth and well combined.
5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until a cohesive dough forms. Avoid overmixing; verify that all dry ingredients are incorporated without leaving dry patches.
6. Fold in Coconut and Chocolate: Carefully fold in the shredded coconut, dark chocolate chips, and sliced almonds. Mix until the additional ingredients are evenly distributed throughout the dough.
7. Shape the Cookies: Using a tablespoon or cookie scoop, scoop out portions of dough and roll them into balls. Place these balls on the prepared baking sheet, leaving enough space between them (about 2 inches apart) to allow for spreading during baking.
8. Prepare for Baking: Gently flatten each dough ball with your palm to create a thicker cookie that will hold its shape during baking.
9. Bake: Bake the cookies in your preheated oven for 10-12 minutes or until the edges turn golden brown and the centers appear set.
10. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up further while cooling.

Enjoy your delicious Almond Joy Cookies with a warm cup of tea or coffee during the holiday season!