Looking for a healthier, allergy-friendly holiday treat? You’ve found it! These delicious Cut-Out Star Cookies are paleo, vegan, and preschooler approved.
This egg-free version of my Paleo Sugar Cookie recipe has been my family’s go-to dessert for holiday parties this year. In the past I’ve made these with eggs, but I’m sharing this version because I’ve found I actually prefer these Cut-Out Star Cookies without eggs. The chia seeds are a nice addition, and I don’t have to worry about my little helpers eating too much of the raw cookie dough.
If you’re short on time, you can use any jam you have on hand. Or, these cookies are also pretty delicious on their own if you’re just looking for a simple cut-out cookie recipe. Enjoy!
Cut-Out Star Cookies (Gluten-Free, Dairy-Free, Egg-Free, Refined Sugar-Free)
- 1 cup sliced strawberries
- 2 tablespoons maple syrup
- 2 cups almond flour
- 2 cups tapioca flour
- 1/2 cup maple syrup
- 6 tablespoons warm water
- 2 tablespoons chia seeds
- 2 teaspoons vanilla
- 1/2 teaspoon sea salt
- 1 set star cookie cutters
In a small saucepan over medium high heat, combine strawberries and 2 tablespoons maple syrup. Bring to a boil then reduce to a simmer for 20 minutes, stirring occasionally.
Remove from heat and let cool. Transfer to a food processor and puree for 30 seconds. Pour into a covered glass container and place in the refrigerator.
Make two “chia eggs” by combing the chia seeds and warm water in a small bowl. Stir well and set aside for at least 10 minutes.
In a medium bowl, combine the almond flour, tapioca flour, and sea salt.
In a large bowl, combine the maple syrup and vanilla. Stir in the “chia eggs”.
Stir the dry ingredients into the wet ingredients. Then use your hands to fully knead the ingredients into dough.
Form the dough into a ball and wrap in parchment paper. Place in the refrigerator for at least two hours (or overnight).
Putting it Together
Preheat oven to 375 degrees and line a baking sheet with parchment paper.
Remove the dough from the refrigerator. Place half of the dough between two pieces of parchment paper. Use a rolling pin to roll out to a thickness of about 1/8 inch.
Use a 3-inch star cookie cutter to cut out 18 star cookies. (This was the third-to-smallest size in the set linked above.)
Place cookies on baking sheet. Top each cookie with a teaspoon of the strawberry filling.
Roll out the remainder of the dough and cut out an additional 18 cookies. Cut out the center of these cookies with the 1 5/8-inch cookie cutter (smallest in set). Set the small star cut-outs aside.
Carefully place the second set of star cookies on top of the strawberry-topped cookies. Place the small star cut-outs on top as pictured.
Bake for 10 minutes or until the bottoms of the cookies are slightly golden.
Place on cooling rack and let cool completely. Enjoy!