These crisp, buttery-tasting cutout cookies come together from a simple whisked dough of cassava flour, arrowroot starch, and warm Ceylon cinnamon, bound with melted coconut oil and sweetened with real maple syrup. A gelatin “egg,” bloomed and gently warmed until syrupy, gives the dough just enough structure to roll thin and hold clean, crisp edges once cut into shapes. Chilling the dough before cutting keeps everything firm and workable, so you get sharp cookie-cutter lines and edges that bake up just barely golden. Pulled from the oven at 10 to 12 minutes, the centers set into that classic firm-but-tender sugar cookie bite, with a touch of vanilla and cinnamon rounding out every piece. Whether you're cutting stars, hearts, or holiday shapes, this dough rolls, chills, and bakes with the same ease as a traditional batch. It's a genuinely satisfying option for a Paleo cookie tray, no fuss required.
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Make the gelatin egg: sprinkle the gelatin over the cold water in a small bowl and let it bloom for 2 minutes, then set the bowl over a small saucepan of barely simmering water and stir until the gelatin is fully dissolved and the mixture is smooth and slightly syrupy, about 1 minute. Remove from heat and let cool for 5 minutes — it should be warm but not hot.
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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