These Almond Flour Sugar Cookies are a delicious gluten-free version of a classic!
Who doesn’t love a sugar cookie—aside from chocolate chip cookies, of course? With three kids, one of these two cookie classics is baking in my oven at least once a month. However, we do have friends and family members with wheat allergies. Seeing that I don’t like to leave anyone on the dessert sidelines, I started making almond flour sugar cookies.
At first, I figured this recipe would be a handy alternative for those with dietary restrictions, but it quickly became one of my favorites. And for my fellow amateur bakers, I’m pleased to report that the dough is easy to work with! The cookies bake up soft with a slight crisp around the edges—just like a sugar cookie should!
Now, are they exactly like your standard sugar cookie? Of course not, and that’s part of their charm. The almond flour gives the cookies a rich, nutty flavor that everyone loves—not just my GF friends! However, they’re still buttery and sweet and offer a subtle chewiness. Plus, they taste even better with frosting! When the holidays roll around, my kids love decorating these cookies, and even with all the frosting they pile on, the cookies hold up perfectly. But almond flour sugar cookies are so good, you won’t be waiting until Christmas to make them!
Are Almond Flour Sugar Cookies Healthy?
The good news is that almond flour is high in protein, fiber, and healthy fats, and compared to all-purpose flour, it’s lower in carbs. The “bad” news? Well, these are still cookies, and cookies usually don’t skimp on the butter and sugar. You can experiment with natural sweeteners like coconut sugar or a low-glycemic substitute and swap the butter for a plant-based alternative. Honestly, though, I’d keep the recipe as is and just enjoy the cookies in moderation.
What’s the Deal with Coconut Flour?
You probably noticed that this recipe uses a combination of almond flour and coconut flour— there’s a reason for that! Coconut flour is highly absorbent, while almond flour doesn’t absorb liquid the way all-purpose flour does. The coconut flour helps balance the moisture, so the cookies don’t end up too soft or greasy. Just like almond flour isn’t ideal on its own for certain textures, the same goes for coconut flour—on its own, it can make cookies too hard and dry. But together, these flours create a perfect balance, resulting in cookies that are tender with just the right amount of chew.
How to Make Ahead and Store
These cookies are perfect for making ahead. I usually store the raw dough in my fridge for up to 2 days or in my freezer for up to 3 months. Once baked, keep the cookies in an airtight container at room temperature. They should be good for about 5 days.
Serving Suggestions
Almond flour sugar cookies are great on their own with a tall glass of milk. Although, when the temperature drops, I’ve been known to enjoy a mug of Vegan Hot Chocolate as well. Or maybe you want to make a cookie plate for your next party! In that case, FFF offers a wide variety of gluten-free options. The Flourless Chocolate Cookies are a favorite, and I can’t say no to these Paleo-Friendly Gingerbread Men!
Recipe
Ingredients
- 1/2 cup butter, softened to room temperature
- 3/4 cup sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups almond flour (225g)
- 1/2 cup sifted coconut flour (56g)
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
For the frosting:
- 3 tablespoons butter, softened to room temperature
- 2 cups powdered sugar
- 1/4 teaspoon vanilla extract
- 2-3 tablespoons unsweetened almond milk or regular milk
Instructions
- In a large bowl, cream together the butter and sugar until well mixed. Add in the egg and vanilla and beat again.
- Stir in all the remaining cookie ingredients until well mixed.
- Pour onto a piece of plastic wrap and wrap into a thin disk. Refrigerate for 1 hours.
- Heat your oven to 375 degrees and line a cookie sheet with parchment paper.
- Roll the dough into heaping 1 Tbsp sized balls and press out about 1/2 inch thick.
- Bake for 13-15 minutes until lightly golden brown and then cool completely on the pan.
FROSTING:
- Beat all the ingredients in a large bowl until well mixed. Add more milk if you want a thinner consistency.
- Spread on the cookies and DEVOUR!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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