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An almond flour sugar cookie cut into a Christmas tree.

Almond Flour Sugar Cookies

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  • Author: Erin Jensen
  • 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


Almond Flour Sugar Cookies – the perfect, grain-free almond flour sugar cooke recipe that is perfect for Holiday cut out cookies!


  • 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


  1. Cream softened butter and cane sugar using either a hand mixer or stand mixer. 
  2. Add beaten egg and almond milk and beat again until smooth.
  3. In a medium mixing bowl combine the almond flour, cassava flour, xantham gum, salt, baking soda and ground nutmeg.
  4. Add dry ingredients to wet ingredients slowly stirring by hand to combine until it has reached a dough consistency.
  5. 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). 
  6. 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). 
  7. Remove and let cool before frosting. 


  • 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!!