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Holiday baking just isn’t complete without making sugar cookies! One of my favorite Christmas traditions is making Christmas cookies in all different holiday shapes and decorating them with colored icing and sprinkles. My toddler is also a big fan of this tradition!

I don’t use the term “the best” lightly. These sugar cookies really are amazing! I have tried several sugar cookie recipes since going gluten-free and this one is my favorite. These are made with almond flour, which gives the cookies a delicious taste and keeps them soft. Soft is definitely a requirement when it comes to sugar cookies. Almond flour cookies are awesome because they are soft, without being doughy. (The most popular recipe on this site is my Almond Flour Chocolate Chip Cookies – always with great reviews!)

I added coconut flour so the cookies would roll out easily and crisp up on the edges. These cookies roll out like a dream and hold their shape really well during baking. They are crispy and buttery on the outside, and soft on the inside.

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Sugar cookies are wonderful for lots of holidays throughout the year. I love making heart cookies on Valentine’s day and pumpkins on Halloween. These sugar cookies would also make a great base for fruit pizzas during the summer.

These cookies are lightly sweet and delicious by themselves. I have to stop myself from eating them all plain right out of the oven! You can dust them with sprinkles before baking, or top them with jam, chocolate-hazelnut spread, or frosting afterwards. Really the sky is the limit.

I plan on making these cookies again next week and decorating them for Santa! Enjoy!

Note: I highly recommend using Honeyville or Digestive Wellness blanched almond flour for this recipe. While I love Bob’s Red Mill for other flours, their almond flour is grainy and doesn’t work as well here. To make sure these cookies turn out, scoop and almost pack the almond flour down when measuring it. Additionally when rolling and cutting the dough, work quickly so the dough stays cold. I like rolling it out in-between sheets of parchment paper dusted with coconut flour.If you have trouble cutting them out, try rolling out the dough then placing it in the freezer for 10 minutes before cutting the shapes out.

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The Best Almond Flour Sugar Cookies {Gluten-Free, Grain-Free}

Yield: About 2 1/2 dozen cookies

Make sure to use tight almost packed scoops when measuring the almond flour for this recipe.

Ingredients

  • 1/2 cup butter, ghee, or palm shortening, softened
  • 1/4 cup coconut oil, softened
  • 3/4 cup sugar*
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 1/4 cups blanched almond flour(scoop and slightly pack it down when you measure it)
  • 1/2 cup coconut flour

Instructions

  1. In the bowl of a stand mixer, cream together the butter, coconut oil, and brown sugar. Add the eggs, vanilla and almond extract, mix until incorporated.
  2. In a separate bowl, combine the baking soda, salt, almond flour, and coconut flour. With the mixer running on low, add the flour mixture to the creamed ingredients 1 cup at a time, beating well after each addition.
  3. Form the dough into a ball with your hands and place on a piece of plastic wrap. Form the dough into a disc and cover with plastic wrap. Refrigerate for at least 30 minutes and up to overnight.
  4. Preheat the oven to 350F. Line a 2 baking sheets with parchment paper.
  5. Sprinkle a clean, flat surface with coconut flour and roll the dough out until it is 1/4 thick. I like laying it on a piece for parchment paper and placing another sheet on top to roll it out. Or you may have to rub the rolling pin with coconut flour to do this. Cut out the cookies using your choice of cutters. Work somewhat quickly so the dough stays cold. Using a spatula, transfer the cut cookies to the baking sheets.
  6. Gather the remaining scraps back up into a ball and roll out again. Repeat rolling and cutting out cookies until you use all the dough. If the dough gets too warm while you work with it you may need to chill it again.
  7. Bake the cookies for 13-15 minutes, until lightly golden. These cookies need to bake longer than typical sugar cookies. They will stay soft and just get a little crispy, which is just what you want! Cool on a baking sheet for 2 minutes then transfer to a wire rack. Cool completely before frosting. Enjoy!

Notes

I've consistently gotten the best results with these cookies using 3/4 cup white sugar (I use evaporated cane juice). You can substitute 3/4 cup coconut sugar, but the dough will be slightly softer.

Update 11/15 - I highly recommend using Honeyville or Digestive Wellness blanched almond flour for this recipe. While I love Bob's Red Mill for other flours, their almond flour is grainy and doesn't work as well here. To make sure these cookies turn out, scoop and almost pack the almond flour down when measuring it. Additionally when rolling and cutting the dough, work quickly so the dough stays cold. I like rolling it out in-between sheets of parchment paper dusted with coconut flour.If you have trouble cutting them out, try rolling out the dough then placing it in the freezer for 10 minutes before cutting the shapes out.

http://blog.meaningfuleats.com/the-best-almond-flour-sugar-cookies-gluten-free-grain-free/

68 Responses

  1. Cheri says:

    I was wondering how many cookies this recipe makes. I don’t see a quantity anywhere in it.

  2. Dina says:

    this sounds like a great recipe!

  3. kate says:

    Hi! I’m new to gluten-free baking, look forward to trying this with the kids today. Would you mind sharing the frosting recipe? Maybe it’s already on the site and I overlooked it?

    • Erin Collins says:

      Yes! I used 1/2 cup ghee or butter (at room temperature), 1 1/2 cups organic powdered sugar, 1 teaspoon vanilla, and 1-2 tablespoons of almond milk. Just whip everything together with a hand mixer until it is light and fluffy. I hope the cookies turn out for you!

  4. […] Sugar Cookies, Healthy Vegan Sugar Cookies, Vegan Gluten-Free Sugar Cookies, Paleo Sugar Cookies, Almond Flour Sugar Cookies, Paleo Sugar Cookies, Allergy-Friendly Sugar […]

  5. Jess K says:

    I was wondering how well the dough stores? Could I make this today and keep it in the freezer for a few days?

    • Erin Collins says:

      You can keep it in the refrigerator for up to 24 hours (let it come to room temperature slightly for 10-15 minutes before rolling out). Or you can freezer it in log form and cut circle cookies to bake them up. I haven’t tried freezing the dough then rolling it out to bake it so I couldn’t say how that would work for sure!

  6. Jill says:

    I am new to GF baking. Shouldn’t there be some xanthan gum in this recipe to hold them together?

  7. lisa says:

    I just made a batch of pumpkin shaped sugar cookies with this recipe. It was really difficult to roll out and cut because of how sticky and soft it was but I am really not a baker and assumed I’d have that issue. The cookies turned out delicious! The best part is they’re only a little sweet. Thanks for the recipe!

    • Erin Collins says:

      Pumpkin shaped cookies are a great idea! I might do that myself;) Did you chill the dough? That is super important with these. You can also roll it out on a piece of parchment if it feels soft next time. I’m glad they turned out delicious!

  8. Shelby says:

    Do you think I could add cocao powder to make them chocolate? How much would you recommend?

    • Erin Collins says:

      What a great idea Shelby! I would probably add 1/3 cup of raw cacao or cocoa powder and reduce the amount of almond flour to 1 3/4 cup to start. I am going to try that myself will share the results!

  9. Dani says:

    hi! I’m just curious if these are soft/chewy cookies or if they are crunchy? I’m just starting some holiday baking research! Thanks! 🙂

  10. Jessica says:

    Do you have a frosting recipe that will go with this 🙂 thank u

  11. […] a. Meaningful Eats Almond Flour Sugar Cookies […]

  12. Paige says:

    How do you get the cookies so “sugar cookie white” like your pictures? I have made this recipe twice now and it tastes great but it definitely has more of a gingerbread color

    • Erin Collins says:

      Hi Paige! What kind of sugar are you using? If you would like cookies that are lighter in color I would try 1/2 cup white sugar (I use organic evaporated cane juice) and 1/4 cup brown sugar. Coconut sugar will definitely make darker cookies.

  13. Traci says:

    Have you ever made these using an egg replacement? I am wondering about using applesauce or another egg replacement. Any suggestions? Thanks!

  14. Girlfrannd.. you know what up! These cookies look great and it looks like you have lots of other yummy cookie recipes for me to pin next! 😉

  15. Zetster says:

    Is it ok to skip the almond extract and use just vanilla ? and I only have almond flour with skin. It will only turn out darker right?

  16. Zetster says:

    I’ve just made these, but the dough is super soft and can’t be roll into a ball. I just lumped into the plastic wrap and put it in the fridge. Hopes it turned out ok

  17. […] 48. The Best Almond Flour Sugar Cookies from Meaningful Eats […]

  18. Arianna says:

    If I don’t want to use any butter because of dairy intolerance, can I just avoid it and use just the coconut oil?

    Thank You,

    Arianna

  19. Emma says:

    Do you think that honey or maple syrup could be used in place of coconut sugar? I need to make paleo sugar cookies tomorrow and we do not have any coconut sugar in the house.

  20. Ivonne says:

    I made these last week and they are fantastic! Our friend’s have a son who is egg free because of a serious allergy and I wanted to know if you had any suggestions on making this recipe egg free for him. Thank you!

  21. […] Get the full recipe on MeaningfulEats.com […]

  22. jschalk says:

    We just made these cookies and they are the best sugar cookies I have ever made! My whole family loves them! Question though– how do you store them? Do you put them in the fridge or leave them out?

  23. Andrea says:

    Hi, I just want to say that I made these sugar cookies for “Santa” tomorrow, and it is delicious! The dought gets soft easily making us to work fast, but I don’t mind – taste is divine and mist important – my 3 boys loved it! – the only thing I’m not do dure is the icing , I made your recipe with ghee and it first look shine as usual, and mixing color was impossible – the green and red looks marble w the white ( I add a bit more sugar, worry it would not dry ) – hope the icing gets dry. – I save some for me without icing once I’m limited to eat sugar, but it was a success! Thnx for the great recipe! – HAPPY HOLIDAYS ! –

  24. […] Almond Flour Sugar Cookies Gluten Free […]

  25. Debra says:

    Do you HAVE to use the coconut oil & coconut flour? I really cannot abide the flavor of coconut.

    • Erin Collins says:

      You can use all butter in place of the coconut oil. But unfortunately there is no substitute for the coconut flour! Even with the flour these cookies don’t taste overly coconut to me if that helps!

  26. Adrienne says:

    Hello. These look great and I’d like to try them for my daughter who has sine food allergies. Do you think they would still work if I replaced the eggs with applesauce? Thanks so much!

  27. Monica McCutcheon says:

    Please give nutritional information for your almond flour sugar cookies.

    Thank you

  28. Lauren says:

    hi, im making these for my daughters 5th birthday and wondering how far in advance I can make these?
    Thanks

  29. Beth says:

    Sorry that I am commenting on an older post. Just wondering how well they hold their cut shapes when baking. I assume that as long as I keep the dough cold, they shouldn’t spread. With my usual non-gf cut-out sugar cookies, I pop them in the freezer for a few minutes after cutting, before putting them in the oven.

  30. Sarah Tohamy says:

    I was wondering if i can add coconut sugar or honey instead or normal sugar?? i cant have white or brown sugar

  31. Anne B says:

    Just wondering if you can bake and freeze these cookies? or can you cut out shapes and freeze and bake later? Thanks for the recipe! Looking forward to trying these.

    • Erin Collins says:

      Hi Anne! I would cut out the shapes and freeze, then bake later. You won’t need to defrost before baking, just add 2 minutes or so to the bake time. I hope you like them!

  32. Andrea says:

    Thanks so much for this great recipe! Do you think I could freeze the dough?

    • Erin Collins says:

      Hi Andrea! I would cut out the shapes, then freeze the dough. Freeze the cut-outs on a baking sheet. Once they are frozen you can transfer the cookies to a ziploc bag for longer storage. You could also freeze the dough in a log and use it like slice-and-bake cookies! I hope this helps!

  33. angela says:

    Hello – you mentioned using Honeyville or Digestive Wellness (and not Bob’s Redmill)… will Bob’s not work? I have it in the house and a couple bags of it, so hate to buy another brand, but also don’t want to use up a bunch of ingredients if it’s not going to work out. Please let me know what you think. Thanks!

    • Erin Collins says:

      Hi Angela! Bob’s Red Mill Almond Flour doesn’t work as well in these cookies. I love other Bob’s Red Mill products, but I never use their almond flour. It has a coarser grind and makes baked goods grainy. You could certainly try it, but I recommend the other brands for best results.

      • angela says:

        Understand that… what if I put it in the food processor and grind it further? I just don’t have the access to other almond flours right now and want to make them 🙂

  34. Have you tried these with stevia or xylitol in place of sugar?

  35. nadine says:

    Do you have a dairy free frosting recipe i could use for these?

  36. katherine says:

    Hi, Can I freeze either the dough prior to cutting and baking (or after cutting into shapes for that matter)? Alternatively, can I freeze a batch of the baked cookies? Any experience with either scenario? Thanks!

  37. katherine says:

    I apologize! I see that my question was already asked and answered!

  38. Meredith says:

    Made these yesterday and they are absolutely delicious. I technically eat small amounts of gluten nowadays, but I spent two years not eating any gluten so I am well-versed in both gluten-containing and gluten-free foods! And these were truly tasty. In fact, if I had to serve them to gluten-eating people, honestly I wouldn’t even mention that these are gf and they’d just think they are some delicious variety of cookies. Seriously good.

    t have just a few (hopefully helpful) recipe comments: 1) I definitely had to use the freezer a lot to get the dough firm enough to hold the cut cookies’ shapes so I could pop them out of the cutters without breaking, 2) when rolling them out, I’d personally recommend erring on the side of thicker rather than thinner, as my batch had some very thinly rolled (maybe 3/16″) and some more thickly rolled (probably 3/8″) — I had a preschooler helping me! — and the thicker ones have a better overall satisfaction when biting into them, and they also hold together better, and 3) after overnight storage on the counter in an airtight container they were no longer crisp on the edges but were soft and delicately chewy throughout, which I thought was lovely as I prefer soft cookies over crispy ones in general.

    Also, for the sake of noting, I didn’t have almond extract so I left that out, but I added a little lemon zest which I happened to have leftover in the freezer, and the flavor was very nice.

    Thanks for a great gf cookie recipe!

  39. Katherine says:

    Omg these are amazing! I don’t know if it’s because I havent had white sugar in forever but I can’t stop eating these. Mine are slightly different because when I packed all the almond flour that I had, it was down to two cups so I filled in with cocoa. They are soooo yummy!! The texture is great too. For the icing I did the basic powdered sugar plus milk and since I used candy cane cutouts I added peppermint extract. Thank you for the recipe!

  40. DOT says:

    My dough came out like THCIK PUDDING! Def far too oily, buttery. Wouln’t hold a shape even after being in the fridge for HOURS. Far too sticky. Ended up adding a cup of GF flour to get them to be workable.

    Tasty, but this recipie did NOT work for cookie cutter sugar cookies without modification.

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