Slice and Bake Paleo Cookies (8 Variations!)

at a glance
Prep Time 10 minutes
Chill Time 1 hour
Cook Time 6 minutes
Servings 18 Cookies
5 — Votes 2 votes

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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!

A copper cooling rack with 6 rows of 4 cookies. There are three different types of cookies on the rack that are grouped together in their rows.

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

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.

Slice and bake cookie ingredients on a grey and white marble surface.

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:

Dry ingredients being whisked together in a glass bowl.
Dough being scraped onto a piece of parchment paper.
Raw cookie dough on a parchment lined baking sheet.
Wet ingredients being added to dry ingredients in a glass bowl and being stirred with a black spatula.
Hands rolling dough in parchment paper.
Baked cookies on a parchment lined baking sheet.
Dough mixed together in a glass bowl.
Cookie dough being sliced into 1" cookies on a cutting board.
Cooling rack with 4 different types of cookies on it.
  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.

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

Cooling rack with 4 different types of cookies on it.

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.
A copper cooling rack with 6 rows of 4 cookies. There are three different types of cookies on the rack that are grouped together in their rows.
Q Can you roll out slice and bake cookie dough?
A

You can definitely roll the slice and bake cookie dough. These cookies don’t spread or change shape in the oven, so if you decide to go this route, I’d roll out the dough to about a ½-inch thickness. If your dough was stored in the freezer, let it soften a bit before rolling it!

Q Can the dough chill overnight?
A

The dough can absolutely chill overnight! In fact, you can leave your rolled dough logs in the fridge for up to a week or the freezer for up to 3 months, if you want!

Q How long do these cookies last?
A

Stored in an airtight container on the counter, these Paleo slice and bake cookies will last for up to 2 weeks.

Q Can I freeze the dough?
A

You can definitely freeze your slice and bake cookie dough! To do this, simply put the parchment paper rolled dough logs into a plastic bag (a silicone bag or large airtight container will work too), and pop into the freezer for up to 3 months.

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Slice and Bake Paleo Cookies

By: Theresa Diulus
5 — Votes 2 votes
Prep Time: 10 mins
Chill Time 1 hr
Cook Time: 6 mins
Servings: 18 Cookies
These slice and bake cookies are made with super simple Paleo ingredients and are so delicious.

Ingredients  

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

Instructions

  • In a medium bowl, whisk together the almond flour, arrowroot, baking soda, and sea salt.
  • Add the coconut oil, maple syrup and vanilla extract, and stir until completely combined.
  • 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.
  • Label and wrap with plastic wrap or place in a container, reusable silicone bag, or plastic bag before placing in the freezer to store.
  • When ready to bake, preheat the oven to 350°F.
  • 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.
  • Remove and place on a wire rack to cool.

Nutrition Information

Nutrition Facts
Slice and Bake Paleo Cookies
Amount per Serving
Calories
114
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
3.1
g
19
%
Sodium
 
50.1
mg
2
%
Carbohydrates
 
4.5
g
2
%
Fiber
 
0.5
g
2
%
Sugar
 
1.8
g
2
%
Protein
 
1.8
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Notes

Additional Ingredients Needed for Slice and Bake Cookie Variations
Cranberry Orange Cookies
  • 1/4 teaspoon ground ginger
  • Zest of 1 orange
  • 1/4 cup chopped dried cranberries
  • 1/4 cup white chocolate chips
Lemon Poppyseed Cookies
  • REMOVE vanilla extract from cookie base ingredients
  • 1 tablespoon poppyseeds
  • Zest of 1 lemon
  • 1 teaspoon organic lemon extract
Pecan Sandies
  • 1/2 cup chopped toasted pecans
  • 1/2 cup dark chocolate, melted for dipping (optional)
Raspberry Sandwich Cookies
  • 2 tablespoons raspberry jam
Cherry Cordial Cookies
  • 2 tablespoons maple syrup
  • 1/2 teaspoon almond extract
  • 1/3 cup mini chocolate chips
  • 1/3 cup dried cherries, roughly sweetened
Chocolate Chunk Cookies
  • 2 tablespoons maple syrup
  • 1/2 cup chopped dark chocolate or chocolate chips (chopped creates puddles)
  • Flake sea salt, for garnish (optional)
Snickerdoodle Cookies
  • 2 tablespoons maple sugar (can use coconut or raw sugar)
  • 2 teaspoons cinnamon
Meet the Author
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Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
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