Paleo Spiced Scandinavian Rum Snowflake Cookies

What Makes This Special

These cookies channel the Nordic love of fragrant, spiced holiday biscuits—think pepparkakor and brunkager—while being entirely paleo! They’re crisp-edged and tender, with a beautiful blend of cardamom, cinnamon, and a festive splash of rum. The crowning touch: a snowy, paleo-friendly white chocolate drizzle you temper yourself, plus red berry garnish for a truly celebratory look. They’re as fun to make as they are to eat and perfect for winter gatherings.

Ingredients

A classic Scandinavian holiday cookie, paleo-fied! Almond and coconut flours keep things grain-free, arrowroot adds crispness, and a medley of warming spices evokes Nordic winter. Rum brings seasonal depth (see notes for non-alcoholic swap), and the homemade paleo white chocolate is easy and extra special.

For the Cookies

• Almond flour is your main base: tender crumb and subtle nutty flavor.
• Arrowroot starch adds structure and a crisp bite typical of Scandinavian cookies.
• Coconut flour absorbs moisture; use as directed for best texture.
• Coconut sugar and maple syrup offer natural sweetness and caramel undertones.
• Spices—cardamom, cinnamon, cloves—create the classic Nordic profile.
• Rum infuses warm holiday cheer (swap for extract, if needed).

For the White Chocolate Drizzle

• Cacao butter forms the base; tempering gives shine and snap.
• Coconut milk powder and maple syrup transform it into creamy, paleo white chocolate.
• Garnish with bright berries for a festive look and tart contrast!

Instructions

Step 1: Prepare the Dough

In a large bowl, whisk together almond flour, arrowroot starch, coconut flour, baking soda, sea salt, cardamom, cinnamon, and cloves. In a separate bowl, whisk coconut sugar, coconut oil, maple syrup, egg, rum, and vanilla until smooth and slightly thickened.

Pour the wet ingredients into the dry and mix thoroughly. The dough should come together but remain soft. If sticky, cover and chill for 20–30 minutes to firm up—crucial for easy rolling.

Step 2: Roll and Cut

Dust your work surface and rolling pin generously with arrowroot starch. Roll dough to 5mm thickness. Use snowflake or star cookie cutters to cut shapes, transferring them to a parchment-lined baking sheet with a spatula.

Gather and reroll scraps as needed, working quickly so the dough stays cool. Aim for 24 cookies.

Step 3: Bake

Preheat the oven to 170°C. Bake cookies for 10–12 minutes or until edges are golden and centers are just set. Rotate tray halfway for even baking. Cool 5 minutes on the tray, then transfer to a rack.

Step 4: Temper and Make Paleo White Chocolate

Finely chop cacao butter. Place 2/3 of it in a clean, dry heatproof bowl over a saucepan of barely simmering water (double boiler). Stir gently until melted, reaching 46°C.

Remove from heat, add the remaining cacao butter, and stir until it cools to 27–28°C. Return briefly to heat, stirring, until it reaches 31–32°C. Whisk in coconut milk powder and maple syrup until smooth.

Step 5: Decorate

Using a spoon or piping bag, drizzle tempered paleo white chocolate over cooled cookies in snowflake patterns. While the drizzle is still wet, sprinkle with chopped dried cranberries or freeze-dried raspberries.

Let the chocolate set at cool room temp or refrigerate for 10 minutes for a quick set.

Pro Tips

• Chill your dough: Soft dough is tricky to roll and cut. If it warms up, pop it back in the fridge for 10 minutes.
• Tempering matters: Tempered white chocolate stays glossy and crisp at room temperature—don’t skip the temperature steps!
• For neat decorating, use a parchment piping cone or small zip bag with a snipped corner for drizzling.

Troubleshooting

Cookies spread too much? Dough may have been too warm or too much coconut oil used. Chill longer and make sure to measure accurately.

White chocolate drizzle looks dull or doesn’t set? Tempering temperatures may not have been followed; always use a thermometer for best results.

Variations

• Orange Rum Snowflakes: Add 2 tsp finely grated orange zest to dough for citrusy brightness.
• Chai Spice: Sub in 1/2 tsp ground ginger and 1/2 tsp ground allspice for a spicier twist.
• Nut-Free: Substitute sunflower seed flour for almond flour and use more arrowroot if needed—flavor will differ but still delicious.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze (undecorated) for up to 1 month; thaw and add drizzle/garnish just before serving for optimal freshness.

These charming holiday cookies bring Nordic cheer to your table with deep spice, festive color, and paleo-friendly indulgence. Happy baking—God Jul!