Slice and Bake Paleo Cookies (8 Variations!)

These slice and bake cookies are made with super simple Paleo ingredients and are so delicious. Make the original shortbread-style cookie or one of the 7 other variations that Theresa (long-time Fed & Fit reader) came up with – we hope you enjoy!

Slice and Bake Paleo Cookies

This recipe was submitted by Theresa D. Here’s her cookie story:

My love of cooking and baking began at the apron strings of my mom, her mom, and several aunts. My grandma was famous for always having a jar full of chocolate bit cookies and another jar filled with a rotating flavor. As a child, I was notorious for eating spoonsful of dough and fleeing the kitchen as though from the scene of a crime and can say I do prefer my cookies baked these days.

When I was making cookies with my family, I remember feeling so confident in myself and connected to everyone else as we baked together in the kitchen. Side by side, we measured and mixed, baked and cleaned, laughed, and shared stories while creating lifelong memories. 

We made chocolate chip cookies often and then special ones for holidays and weddings. Cookie tables are a tradition where I grew up in Western Pennsylvania. Everyone in our family and friends circle had “the” cookie they were known for making.  There were Aunt Mary’s Hermits, Aunt Carole’s Sugar Cookie Cutouts, Patty’s Clothespin Cookies, and I made Gobs (like Whoopie Pies in other parts of the country). Health issues in recent years have had me make dietary changes to the recipes I make, but I’m still able to make cookies for my family and myself that fit within guidelines that benefit my health, taste great and aren’t complicated to make.

Several years ago, I created this one master recipe with 7 variations to save time, with minimal ingredients, freezer friendly, low in carbs, kid friendly, and creates beautiful cookies in minutes.  With this recipe, you can create a platter of beautiful cookies in no time.

I’ve found that cookies are something that are universally loved by most people not only for their taste, but also as a tool for connection. You don’t even have to have to have a cookie to ask someone if they have a favorite cookie and I find most people’s faces light up and tell you a story of some sort recalling with fondness about a memory involving a cookie. Make this recipe to have on hand to offer the next time you want some or have to offer one to hear about someone’s favorite.

Wishing you happy baking!

xoTheresa Diulus

What are slice and bake cookies?

Slice and bake cookies are cookies that, once the dough is made, get formed into a “log,” placed in the fridge or freezer (usually), and then sliced and put on a cookie sheet to bake. Slice and bake cookies are especially convenient if you’re looking for cookie dough that can be made in advance, stored, and then baked later on.

Ingredients for Paleo Slice and Bake Cookies

The ingredient list below is for the delicious Paleo shortbread-style cookie. Theresa (the lovely Fed & Fit reader that submitted this recipe) came up with 7 other variations using this base, so if you’re planning on making one of those, you’ll need to add a couple of extra ingredients to your shopping list.

For the Cookie Base

• 2 cups of almond flour
• 2 tablespoons of arrowroot flour
• ¼ teaspoon of baking soda
• ¼ teaspoon of sea salt
• 5 tablespoons of melted coconut oil 
• 2 tablespoons of maple syrup
• 1 teaspoon of vanilla extract

How to Make Slice and Bake Cookies

Making these slice and bake cookies could not be easier! Here’s how you’ll make the original, shortbread-style version:

1. In a medium bowl, whisk together the almond flour, arrowroot, baking soda, and sea salt. 
2. Add the coconut oil, maple syrup and vanilla extract, and stir until completely combined.
3. Divide the dough in half. Place each dough half onto 2 separate sheets of parchment paper to roll into 2 thin logs measuring 8 inches long x 1 inch round, using your hands to form the logs as you roll.
4. Label and wrap with plastic wrap or place in a container, reusable silicone bag, or plastic bag before placing in the freezer to store.
5. When ready to bake, preheat the oven to 350°F.
6. Unwrap the dough and cut into ½-inch thick slices. Place on a cookie sheet lined with parchment or a silicone baking mat. Bake for 6 minutes or until golden brown. If baking from frozen, add 1-2 minutes.
7. Remove and place on a wire rack to cool.

Slice and Bake Cookie Variations

Theresa came up with 7 additional slice and bake cookie variations. Here’s an ingredient list and directions for each.

For Cherry Cordial Cookies

Ingredients

• 2 cups of almond flour
• 2 tablespoons of arrowroot flour
• ¼ teaspoon of baking soda
• ¼ teaspoon of sea salt
• 5 tablespoons of melted coconut oil 
• 4 tablespoons of maple syrup
• 1 teaspoon of vanilla extract
• ½ teaspoon of almond extract
• ⅓ cup of mini chocolate chips
• ⅓ cup of dried cherries (fruit sweetened), roughly chopped

Instructions

1. In a medium bowl, whisk together the almond flour, arrowroot, baking soda, and sea salt.
2. Add the coconut oil, maple syrup, vanilla extract, and almond extract, and stir until completely combined. Then, mix in the mini chocolate chips and chopped dried cherries.
3. Divide the dough in half. Place each dough half onto 2 separate sheets of parchment paper to roll into 2 thin logs measuring 8 inches long x 1 inch round using your hands to form the logs as you roll.
4. Label and wrap with plastic wrap or place in a container, reusable silicone bag, or plastic bag before placing in the freezer to store.
5. When ready to bake, preheat the oven to 350°F.
6. Unwrap the dough and cut into ½-inch thick slices. Place on a cookie sheet lined with parchment or a silicone baking mat. Bake for 6 minutes or until golden brown.
7. Remove and place on a wire rack to cool.

For Chocolate Chunk Cookies

Ingredients

• 2 cups of almond flour
• 2 tablespoons of arrowroot flour
• ¼ teaspoon of baking soda
• ¼ teaspoon of sea salt
• 5 tablespoons of melted coconut oil 
• 4 tablespoons of maple syrup
• 1 teaspoon of vanilla extract
• ½ cup of chopped dark chocolate or chips (chopped creates puddles)
• Flaky sea salt, for garnish (optional)

Instructions

1. In a medium bowl, whisk together the almond flour, arrowroot, baking soda, and sea salt. 
2. Add the coconut oil, maple syrup and vanilla extract, and stir until completely combined. Then, mix in the dark chocolate.
3. Divide the dough in half. Place each dough half onto 2 separate sheets of parchment paper to roll into 2 thin logs measuring 8 inches long x 1 inch round using your hands to form the logs as you roll.
4. Label and wrap with plastic wrap or place in a container, reusable silicone bag, or plastic bag before placing in the freezer to store.
5. When ready to bake, preheat the oven to 350°F.
6. Unwrap the dough and cut into ½-inch thick slices. Place on a cookie sheet lined with parchment or a silicone baking mat. Bake for 6 minutes or until golden brown.
7. Sprinkle each cookie with a pinch of sea salt upon removal of oven (optional).
8. Remove and place on a wire rack to cool.

For Cranberry Orange Cookies

Ingredients

• 2 cups of almond flour
• 2 tablespoons of arrowroot flour
• ¼ teaspoon of baking soda
• ¼ teaspoon of sea salt
• ¼ teaspoon of ground ginger
• Zest of 1 orange
• 5 tablespoons of melted coconut oil 
• 2 tablespoons of maple syrup
• 1 teaspoon of vanilla extract
• ¼ cup of chopped dried cranberries
• ¼ cup of white chocolate chips

Instructions

1. In a medium bowl, whisk together the almond flour, arrowroot, baking soda, sea salt ground ginger, and orange zest.
2. Add the coconut oil, maple syrup and vanilla extract, and stir until completely combined. Then, mix in dried cranberries and white chocolate chips.
3. Divide the dough in half. Place each dough half onto 2 separate sheets of parchment paper to roll into 2 thin logs measuring 8 inches long x 1 inch round using your hands to form the logs as you roll.
4. Label and wrap with plastic wrap or place in a container, reusable silicone bag, or plastic bag before placing in the freezer to store.
5. When ready to bake, preheat the oven to 350°F.
6. Unwrap the dough and cut into ½-inch thick slices. Place on a cookie sheet lined with parchment or a silicone baking mat. Bake for 6 minutes or until golden brown.
7. Remove and place on a wire rack to cool.

For Lemon Poppyseed Cookies

Ingredients

• 2 cups of almond flour
• 2 tablespoons of arrowroot flour
• ¼ teaspoon of baking soda
• ¼ teaspoon of sea salt
• 1 tablespoon of poppyseeds
• Zest of 1 lemon
• 5 tablespoons of melted coconut oil 
• 2 tablespoons of maple syrup
• 1 teaspoon of organic lemon extract

Instructions

1. In a medium bowl, whisk together the almond flour, arrowroot, baking soda, sea salt, poppyseeds, and lemon zest.
2. Add the coconut oil, maple syrup and lemon extract, and stir until completely combined.
3. Divide the dough in half. Place each dough half onto 2 separate sheets of parchment paper to roll into 2 thin logs measuring 8 inches long x 1 inch round using your hands to form the logs as you roll.
4. Label and wrap with plastic wrap or place in a container, reusable silicone bag, or plastic bag before placing in the freezer to store.
5. When ready to bake, preheat the oven to 350°F.
6. Unwrap the dough and cut into ½-inch thick slices. Place on a cookie sheet lined with parchment or a silicone baking mat. Bake for 6 minutes or until golden brown.
7. Remove and place on a wire rack to cool.

For Pecan Sandies

Ingredients

• 2 cups of almond flour
• 2 tablespoons of arrowroot flour
• ¼ teaspoon of baking soda
• ¼ teaspoon of sea salt
• 5 tablespoons of melted coconut oil 
• 2 tablespoons of maple syrup
• 1 teaspoon of vanilla extract
• ½ cup of chopped toasted pecans
• ½ cup of dark chocolate, melted for dipping (optional)

Instructions

1. In a medium bowl, whisk together the almond flour, arrowroot, baking soda, and sea salt.
2. Add the coconut oil, maple syrup and vanilla extract, and stir until completely combined. Then, mix in the pecans.
3. Divide the dough in half. Place each dough half onto 2 separate sheets of parchment paper to roll into 2 thin logs measuring 8 inches long x 1 inch round using your hands to form the logs as you roll.
4. Label and wrap with plastic wrap or place in a container, reusable silicone bag, or plastic bag before placing in the freezer to store.
5. When ready to bake, preheat the oven to 350°F.
6. Unwrap the dough and cut into ½-inch thick slices. Place on a cookie sheet lined with parchment or a silicone baking mat. Bake for 6 minutes or until golden brown.
7. Remove and place on a wire rack to cool. If desired, dip half of each cookie in melted dark chocolate and set on parchment paper to harden.

For Raspberry Sandwich Cookies

Ingredients

• 2 cups of almond flour
• 2 tablespoons of arrowroot flour
• ¼ teaspoon of baking soda
• ¼ teaspoon of sea salt
• 5 tablespoons of melted coconut oil 
• 2 tablespoons of maple syrup
• 1 teaspoon of vanilla extract
• 2 tablespoons of raspberry jam

Instructions

1. In a medium bowl, whisk together the almond flour, arrowroot, baking soda, and sea salt. 
2. Add the coconut oil, maple syrup and vanilla extract, and stir until completely combined.
3. Divide the dough in half. Place each dough half onto 2 separate sheets of parchment paper to roll into 2 thin logs measuring 8 inches long x 1 inch round using your hands to form the logs as you roll.
4. Label and wrap with plastic wrap or place in a container, reusable silicone bag, or plastic bag before placing in the freezer to store.
5. When ready to bake, preheat the oven to 350°F.
6. Unwrap the dough and cut into ⅓-inch thick slices. Place on a cookie sheet lined with parchment or a silicone baking mat. Bake for 4-6 minutes or until golden brown.
7. Remove and place on a wire rack to cool.
8. Once the cookies are cool, spread a thin layer of jam on the bottom of a cookie and place another cookie bottom on top of that, creating a sandwich.

For Snickerdoodle Cookies

Ingredients

• 2 cups of almond flour
• 2 tablespoons of arrowroot flour
• ¼ teaspoon of baking soda
• ¼ teaspoon of sea salt
• 5 tablespoons of melted coconut oil 
• 4 tablespoons of maple syrup
• 1 teaspoon of vanilla extract
• 2 tablespoons of maple sugar (can use coconut or raw sugar)
• 2 teaspoons of cinnamon

Instructions

1. In a medium bowl, whisk together the almond flour, arrowroot, baking soda, and sea salt. 
2. Add the coconut oil, maple syrup and vanilla extract, and stir until completely combined.
3. In a small bowl, mix the maple sugar and cinnamon.
4. Divide the dough in half. Place each dough half onto 2 separate sheets of parchment paper to roll into 2 thin logs measuring 8 inches long x 1 inch round, using your hands to form the logs as you roll.
5. Sprinkle cinnamon sugar mixture evenly over each log turning to roll.
6. Label and wrap with plastic wrap or place in a container, reusable silicone bag, or plastic bag before placing in the freezer to store.
7. When ready to bake, preheat the oven to 350°F.
8. Unwrap the dough and cut each log into 16 even slices. Place on a cookie sheet lined with parchment or a silicone baking mat. Bake for 6 minutes or until golden brown.
9. Remove and place on a wire rack to cool.

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