Paleo Clementine Icebox Cookies
These paleo slice-and-bake cookies feature grain free cassava flour, which is made from the same root from which tapioca flour is made. Do not confuse the two, however. Tapioca flour is pure starch, while cassava flour - made with the entire yuca root, minus the peel - acts more like regular wheat flour. I have yet to find cassava flour in a store, so I get it online here.
  • 1 cup Otto's Cassava Flour, available here
  • ¼ tsp sea salt
  • ½ cup non-hydrogenated palm shortening, available here (see note below)
  • 1 tbsp clementine zest
  • ⅓ cup maple syrup
  • 1 tsp vanilla extract
  • Juice of 2 clementines
  • Maple sugar, optional, for sprinkling (available here)
  1. In a food processor, or high speed blender, pulse together cassava flour, sea salt, clementine zest, and maple syrup until combined.
  2. Pulse in palm shortening, then add vanilla extract, and clementine juice until a dough forms.
  3. Transfer cookie dough onto a sheet of plastic wrap, forming into a log that is 1½ inches wide, and then allowing it to chill in the freezer for, at the least, 2 hours.
  4. Once the cookie dough has chilled completely through, turn the oven to 350 degrees.
  5. Remove the dough from the freezer and allow it to sit at room temperature for 5 minutes, until it is soft enough to cut into ¼ inch slices.
  6. Place each slice on a parchment lined baking sheet, sprinkle with optional maple sugar, and place in the preheated oven, allowing the cookies to bake until golden around the edges, 15-120 minutes.
  7. Allow the cookies to cool for 5 minutes, then transfer them onto a wire rack to cool completely.
Coconut oil, ghee, or grass-fed butter can be used in place of the palm shortening.
Clementine zest and juice can be replaced with any citrus fruit on hand.
Recipe by Empowered Sustenance at