Melt-in-your-Mouth Coconut Sugar Cookies

Best paleo sugar cookies

Yes! Let’s make some sugar cookies that are free of grains, gluten and refined cane sugar. It’s possible and I’ll show you how…

This morning at 7am I walked into Chloe’s room to find her sitting on the floor, bent over a notebook, writing in silence with a serious expression on her face. If you’ve ever met Chloe then you’d know that silence and serious are rarities for her! The girl is a whirlwind of sound effects and dance moves – her laughter lighting up every room she walks into. Seeing her in such a stoic pose instantly grabbed my attention, and I bent over her shoulder to catch a glimpse of what she was writing…


I know that whatever you do your mind says no first. Like if you had no mind your body will be able to do anything it wants. So what you want to do make it happen. Have fun with your mind and help it grow.

I’m not sure how she came up with this – if it was something she heard at school or picked up from the Napoleon Hill audio books I play in the kitchen, but the wisdom in her words stopped me in my tracks. Out of the mouths of babes! This is a message that we adults too often forget.

Let’s pause and absorb this wisdom from an 8 year old…Limitations only exist in our minds.

On May 6th, 1954 Roger Bannister, a 25 year old doctor from Harrow England, broke the four-minute barrier when he ran a mile in 3:59.6 minutes. Until then it was widely accepted that humans were not capable of running a mile in under 4 minutes.

Today it is the standard for all male professional middle distance runners, and in the last 50 years the mile record has been lowered by another 17 seconds.

Limitations only exist in your mind.

How have you imposed limitations on your ability to skip processed foods in favor of healthy, real foods? What expectations would you have if you had successfully avoided processed food for 12 months? You would expect more! And you would know with conviction that it was possible.

These wholesome Sugar Cookies are a great place to start your real food journey – or another tasty chapter of a journey that you’re already on. Ok, these cookies don’t really have sugar in them (not processed cane sugar anyways), but you’ll be amazed at how the coconut palm sugar tastes so much like traditional sugar cookies. When I first made these Andrew ate nearly the whole batch!

Small swaps like this – making grain+refined sugar free cookies instead of traditional store bought cookies – is the key to transforming your diet into one that promotes good health, natural weight loss and boundless energy! And it’s pretty darn tasty too 😉

Melt-in-your-Mouth Coconut Sugar Cookies
A Recipe by Diana Keuilian
5.0 from 1 reviews

Prep time
Cook time
Total time
Serves 36


  1. In a large mixing bowl beat the coconut oil and palm shortening with an electric mixer on high speed for 30 seconds. Add coconut palm sugar, baking soda, cream of tartar, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in the egg yolks and vanilla until combined. Beat in the almond flour, coconut flour and starch. Chill the dough in the fridge for 15 minutes.
  2. Shape dough into 1-inch balls. Place 2 inches apart on a lightly greased cookie sheet. Press the balls to flatten slightly. Bake in a 300 degree oven about 15 minutes until sides are set. Cool on the baking sheet for 10 minutes before transferring to a cooling rack.

Calories: 95     Fat: 8 g     Carbohydrates: 4 g     Sugar: 6g     Sodium: 34 mg     Fiber: 1 g     Protein: 1 g    
Best paleo sugar cookies

Store bought sugar cookies have got nothing on these tasty morsels! Yums :)


  • Panos November 3, 2015 at 5:31 pm

    Hi Diana, the cookies look delicious!
    A simple question. What is a good replacement of palm shortening for this recipe?

    • Diana December 15, 2015 at 9:57 pm

      You could replace the shortening with 6 TBL of coconut oil and 2 TBL of coconut milk. Enjoy!

  • Lori Smanski November 4, 2015 at 2:01 pm

    thank you for sharing your recipes. I have a question. Is Palm Shortening the same as Vegetable Shortening?

  • youngbaker2002 November 4, 2015 at 4:30 pm

    Hi Diana! i have a quick question about these cookies.
    you don’t say at what state the coconut oil should be in. i’m guessing it should probably be softened like softened butter right? but not melted. i thought i should ask BEFORE i went ahead and made theses amazing looking cookies! 🙂
    thank you!

    • Diana November 11, 2015 at 3:55 am

      Great question – soften the coconut oil and do not melt – you are correct! Happy Cooking!

      • youngbaker2002 November 17, 2015 at 5:18 pm

        thank you for answering! can’t wait to try them!

        • youngbaker2002 February 20, 2016 at 8:33 pm

          You should do a video of these. I love your videos, they’re so easy to follow and i always feel more motivated to make the recipe if there is a video to go with it. Please keep making more!

          • Diana February 22, 2016 at 9:53 pm


  • Aaron November 6, 2015 at 10:31 pm

    I have a problem…. It’s cookies! I stumbled on this recipe and I can tell you that they are delicious! The only problem is that the recipe make more than a few ;). It’s hard to not eat the whole batch! Great job!

    • Diana December 15, 2015 at 9:56 pm

      Mmmm 🙂 Enjoy!

  • Andrea December 12, 2015 at 11:17 pm

    How far in advance can these be made. I find a lot of the recipes are fantastic when fresh, but get dry & crumbly after a few days. Would love to make these 5 days in advance for my daughters school Christmas party.

    • Diana December 15, 2015 at 9:55 pm

      Hi Andrea, simply keep them in ziplock bag in the freezer and they will last for up to a month. Enjoy!

  • Marissa Alvarez January 24, 2016 at 10:43 pm

    This is my third time making them. I had to adjust the time the first round, but now I have them coming out perfect. Most of them get eaten before i can get the next batch in the oven. Yep! This is one of my favorite sweet recipes so far.

    • Diana February 3, 2016 at 10:32 pm

      Yay! Enjoy!

  • parisa February 13, 2016 at 6:47 pm

    hi Diana
    could u plz tell what else i can use instead of cocount palm sugar/ is stevia OK
    also what else i can use instead of cream of tartar if nothing else what brand u recommond thanks

    • Diana July 7, 2016 at 12:02 am

      Hi Parisa!

      I’m not sure of your reason for not using coconut palm sugar, however, you can use pure maple syrup or honey as an alternative. The conversion is tricky so you may need to play with it bit. Let me know how it turns out! 🙂

  • Consuela May 4, 2016 at 6:18 pm

    Can lard be subbed for palm shortening and tapioca starch for arrowroot starch?

    • Diana May 4, 2016 at 6:29 pm

      Yes, those subs would most likely work.

      • Consuela May 4, 2016 at 11:28 pm

        Sorry, one more, how about ghee for the shortening?

        • Diana May 6, 2016 at 10:56 pm

          That should work too.

  • Consuela May 11, 2016 at 10:16 pm

    Just wondering if there’s a sub for cream of tarter. Can I add more baking powder or is it absolutely necessary for success of the recipe?

    • Diana May 17, 2016 at 4:04 pm

      You can sub in 1/2 teaspoon lemon juice per 1/8 teaspoon cream of tartar.

  • Sam June 16, 2016 at 10:01 pm

    You provide some nutrifacts on this cookie recipe. Can you tell me how many gm of sugar please ?

    Thanks! They look yummy!!

    • Diana June 21, 2016 at 2:40 am

      Hi Sam!

      There are only 6g of sugar!

      Enjoy! 🙂

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