Recipe: Cassava Flour Rollout Cookies (Paleo, AIP)

Recipe: Cassava Flour Rollout Cookies (Paleo, AIP) post image

Holiday are special times that call for special treats. Just because you are on a restricted diet doesn’t mean that you cannot enjoy certain treats. Here’s a recipe that uses cassava flour for those on a Paleo or AIP diet.

I used to love to make roll out cookies with my son when he was little (and we still make them together when we can). However, now that we have moved into a more paleo/AIP diet, we can add some root starches and flour. I wanted to try using cassava flour for these rollout cookies as I heard that this flour acts just like wheat flour in a dough.

I must say that it is easier to get a good dough using cassava flour than other grain free flours like almond or coconut flour. The cookies can be made very thin and they have a nice crispness. This recipe is simple and the cookies have a great taste!

As you can see in the blog photo, some of the cookies are very small and these I made into sandwich cookies. I used my Apricot Jam for the filling and I used this Buttercream Frosting. To keep the frosting AIP, do not use the stevia, but add more honey if need be. Another recipe for frosting is in the recipe below.

If you are on SCD or GAPS are require starch free recipes here are a few (some with videos) that you may enjoy!

Grain Free and Gluten Free Roll Out Cookies

Grain-Free Holiday Roll Out Cookies (SCD/GAPS)

Linzer Cookies

Grain-Free Valentine Love Cookies

Sometimes I use a little cinnamon to decorate the cookies. Even though there are “natural” colorings available to use for decorating, if you are on the AIP, GAPS or the SCD you do not want to chance using something like that.

You could use coconut whipped cream to decorate these cookies. Here is the link to that video/recipe.   If anyone has any SCD or GAPS legal ways to decorate cookies please let me know in a comment below.

Cassava Flour Cookies

Recipe: Cassava Flour Rollout Cookies

Prep Time: 30 minutes

Cook Time: 16 minutes



  1. In a food processor add the honey, palm shortening and vanilla and mix
  2. Add the baking soda, salt and flour and mix until well combined
  3. Place half of the dough on one large piece of parchment that is secured to the table (use masking tape)
  4. Place the other half of the dough on a second piece of parchment that is secured to the table
  5. With your hand make an oval with the dough
  6. Cover with plastic wrap and roll out with a rolling pin making it about 1/8 – 1/4" thick and as even as possible
  7. Take your favorite cookie cutters and cut out the shapes, using a spatula to place on another parchment lined cookie sheet
  8. When you are done with all the dough, put all the extra dough into another oval and roll out
  9. Again cut shapes – you may be able to get 3 passes out of the dough
  10. Bake on 325º) F for about 14 – 16 minutes (depending on how thick) until lightly browned
  11. Let cool on the cookie sheet until hard then finish on a rack
  12. Store in cookie tin at room temperature
  13. If you are frosting them, use this recipe and then store in refrigerator



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Leave a Comment

  • Sabrina January 31, 2016, 2:55 pm

    Oh these are right up my alley…thanks so much for sharing.
    I noticed you use Tropical Traditions coconut products in your recipes as well as advertise on your blog. Have you tried their palm shortening and if so, do you still prefer the brand of palm shortening that you mentioned for this particular recipe?

    • Jill February 1, 2016, 7:45 pm

      Hi Sabrina,
      I have not tried their palm shortening only because it is such a large jar. I’m sure it is really good though! I have always been happy with all of their products!