Our easy Almond Flour Sugar Cookies are the perfect, grain-free sugar cookie recipe that is perfect for Holiday cut-out cookies! Made with real, simple ingredients. Decorate them any way you want for a new family favorite treat!
The Best Almond Flour Sugar Cookies
These grain-free sugar cookies are made with almond flour and are the perfect option for making some delicious cut-out cookies around the holidays! They are so easy to make and you can decorate them any way you want. The kids will love getting a little messy and creative while decorating these almond flour sugar cookies with lots of frosting and sprinkles!
Looking for More Christmas Cookies?
If you love holiday baking as much as we do, you definitely need to try our Gluten Free Peanut Butter Blossoms!
What You Will Need
- butter – we used regular butter but you could also use vegan butter, however the texture might not be quite the same.
- cane sugar or coconut sugar – either work – just choose the one that you prefer from the grocery store or use what you have on hand!
- egg – provides some structure for your cookies.
- unsweetened almond milk – gives the dough some needed moisture!
- super fine almond flour & cassava flour – a combination of flours that keep the same great texture while still being gluten-free.
- xanthan gum – a thickening agent that helps stabilize the cookie dough.
- kosher salt – just a dash to also help with the structure of the dough.
- baking soda – this helps with providing a light & fluffy texture.
- ground nutmeg – for a dash of holiday flavor!
How To Make Almond Flour Sugar Cookies
The first steps to making this easy recipe are to measure out the softened butter and coconut sugar in a mixing bowl. Now use an electric hand mixer or stand mixer to cream them together.
Next, add the egg and almond milk and mix again to fully combine.
Put all of the dry ingredients in a separate, large bowl. Whisk to combine. Then add the dry ingredients to the wet ingredients and mix to fully combine.
Use your hands to form the cookie dough into a ball. Wrap the dough in wax paper and refrigerate for at least 3 hours (or overnight).
After the dough has chilled, use a rolling pin to roll out the dough to 1/8-1/4″ thick. Use your favorite cookie cutters and gently press them down in the dough.
Place the cut out cookies on a lightly greased sheet pan and bake at 350 degrees for about 7-9 minutes.
Let the cookies full cool and then decorate them any way you want!
Storage & Freezer
After the cookies have cooled completely you can store them in an airtight container in the fridge for about 3-5 days or in the freezer for 3-4 weeks. If you stack them on top of each other, be sure to put some parchment paper between layers.
Recipe FAQs and Tips
- Can you substitute almond flour for all-purpose flour in cookies? Yes, almond flour can be a great substitute to all-purpose flour BUT you can’t switch it out at a 1-to-1 ratio. If you use too much almond flour, the cookies will turn out grainy. That’s why we have tested and perfected an amazing almond flour and cassava flour combo that we used in this recipe!
- Can I store the cookie dough before baking it? Absolutely! It is actually part of the process to wrap the dough up in wax paper and store it in the fridge for at least 3 hours (or overnight, if possible) before baking. You can actually keep the dough in the fridge for up to 2-3 days or up to 2 months in the freezer before baking it.
- How to keep almond flour cookies from falling apart? This commonly happens when you do not let the cookies cool all the way. Cookies made with almond flour continue to firm up as they cool down after being taken out of the oven. Just make sure they cool completely and they will be ready for decorating!
- Any tips for decorating almond flour sugar cookies? Yes, we love decorating them with a delicious dairy free frosting and some festive sprinkles! You can even add a little coloring to the frosting if you really want to level up your decorating! It’s so fun to get the kids in the kitchen and let them help cut them out and decorate.
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Other Recipes You Might Like
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Almond Flour Sugar Cookies
- Prep Time: 15 minutes
- Refrigeration Time: 3 hours
- Cook Time: 8 minutes
- Total Time: 3 hours 23 minutes
- Yield: 12–14 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
The perfect, grain-free Almond Flour Sugar Cookie recipe that is great option for Holiday cut-out cookies – decorate any way you want!
Ingredients
- 1/4 cup butter, softened
- 1/2 cup cane sugar or coconut sugar
- 1 large egg, beaten
- 1/2 tablespoon unsweetened almond milk
- 1 1/4 cup super fine almond flour
- 3/4 cup cassava flour
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground nutmeg
Instructions
- Wet Ingredients: Cream softened butter and cane sugar using either a hand mixer or stand mixer. Add beaten egg and almond milk; beat again until smooth.
- Dry Ingredients: In a medium mixing bowl, combine the almond flour, cassava flour, xanthan gum, salt, baking soda and ground nutmeg.
- Combine: Add dry ingredients to wet ingredients slowly stirring by hand to combine until it has reached a dough consistency.
- Chill Dough: Form the cookie dough into a ball and then flatten slightly into a disk shape. Wrap in wax paper and store in the refrigerator for at least 3 hours (or overnight).
- Cut and Bake: Preheat oven to 350 degrees F. In small batches, roll out dough to an 1/8-1/4 inch and cut out into whatever shape you would like (we like to roll it out with a piece of wax paper on top, but you don’t have to). Place cookies on a lightly greased cookie sheet and bake for 7-9 minutes, middle rack (the bottom should be light brown when done).
- Cool + Decorate: Let cool for a few minutes on the pan and then transfer to a wire rack to finish cooling. Once fully cool, enjoy or decorate any way you want!
Notes
- Doubling: you can easily double this recipe!
- Storing the dough: as the recipe card states, you will need to refrigerate the dough for at least 3 hours (preferably overnight), but you can keep the dough in the fridge for 2-3 days or in the freezer for up to 2 months before baking.
- Storing Baked Cookies: once the cookies have cooled completely you can store them at room temperature for 3-5 days or in the freezer for 3-4 weeks. If you freeze them, make sure you place parchment paper between them if they are stacked on top of each other.
- Decorating: feel free to decorate them any way you want, we love this dairy free frosting!
Nutrition
- Serving Size: 1 cookie
- Calories: 142
- Sugar: 7.2 g
- Sodium: 74.6 mg
- Fat: 7.6 g
- Carbohydrates: 15.8 g
- Protein: 2.6 g
- Cholesterol: 22 mg
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