Almond Flour Sugar Cookies – the perfect, grain-free almond flour sugar cooke recipe that is perfect for Holiday cut out cookies!
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!
Love Christmas cookies – 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 or 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 – we love using Bob’s Red Mill Flours for these cookies!
- 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!
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 your 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! They have the perfect texture!
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!
Storing Almond Flour Sugar Cookies
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.
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.
Need cookie cutters?? We love these holiday cookie cutters – so fun!!
How To Make Almond Flour Sugar Cookies
Step one – measure out your softened butter and coconut sugar in a mixing bowl.
Step two – use a hand or stand mixer to cream them together.
Step three – add the egg and almond milk and fully combine.
Step four – mix dry ingredients together in a separate bowl.
Step five – add the dry ingredients to the wet ingredients and mix to fully combine.
Step six – form into a ball.
Step seven – wrap in wax paper and refrigerate for at least 3 hours (or overnight).
Step eight – use a rolling pin to roll out the dough to 1/8-1/4″ thick.
Step nine – grab your favorite cookie cutters and gently press them down in the dough.
Step ten – bake at 350 degrees on a lightly greased baking sheet for about 7-9 minutes.
Step eleven – let the cookies full cool and then decorate them any way you want!
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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
Almond Flour Sugar Cookies – the perfect, grain-free almond flour sugar cooke recipe that is perfect for Holiday cut out cookies!
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 (I used Bob’s Red Mill)
- 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
- Cream softened butter and cane sugar using either a hand mixer or stand mixer.
- Add beaten egg and almond milk and beat again until smooth.
- In a medium mixing bowl combine the almond flour, cassava flour, xantham gum, salt, baking soda and ground nutmeg.
- Add dry ingredients to wet ingredients slowly stirring by hand to combine until it has reached a dough consistency.
- Form 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).
- 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 (I like to roll it out with a piece of wax paper on top, but you don’t have to). Place cookies on lightly greased cookie sheet and bake for 7-9 minutes, middle rack (the bottom should be light brown when done).
- Remove and let cool before frosting.
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 the 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!!
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