Light, crispy and oh so delicate! These almond flour sugar cookies make the perfect addition to your dessert table. Sprinkle them with sugar to keep them classc or lightly ice them. Either way they're delicious!
If you're looking for a light, gluten-free sugar cookie you've found it!
These almnd flour sugar cookies are made from mostly whole-food ingredients, and they come out ultra-light.
As a Certified Nutrition Coach, I try to scale back sugar with my kids. One of the reasons that we love this recipe is that the cookies come out indulgent but not too sweet.
They're the perfect way to indulge without it feeling over the top.
You'll fall in love with these almond flour sugar cookeis because they're:
- dairy-free, gluten-free, and vegan
- easy to make
- a fun recipe to let kids help in the kitchen
- super light so you don't get that "full" feeling
Fact: almond flour cookies are also freaking delicious when crumbled over cashew ice cream and topped with my caramel magic shell recipe. Just sayin' 😉
Ingredients You'll Need
Almond flour: though you can use almond meal for these cookies, almond flour will have a better texture and they'll look better. Learn the difference between grund almond and almond flour.
Coconut flour: a little bit goes a long way with coconut flour and because there's not a lot, these cookies come out extremely delicate.
Arrowroot powder: because the almond flour cookies are egg-free, this helps to hold them together.
Baking powder: the cookies will rise every so slightly but then deflate a bit. This is what makes them crispy.
Coconut sugar: cane sugar works in place of cocontu sugar if that's what you have.
Vanilla extract: adds a hint of classic flavor to the cookies. The more potent the vanilla, the better the flavor.
Coconut oil: this will make the texture change a bit during cooking and cooling.
Maple syrup: make sure to grab real maple syrup so that it brings out a sweet but sublte flavor.
Cane sugar: you just need a hint to sprinkle on top so that they sparkle!
Step By Step Photos
Hw To Make The Cookies
- Melt the coconut oil and mix everything in one bowl.
- Place the mixture into saran wrap and mold into a very tight ball.
- Place in the fridge for 60 minutes.
- Let the mixture thaw 3-5 minutes then place the ball between two pieces of parchment paper and roll until ¼ inch thick.
- Use a cookie cutter to make desired shapes. The cookies are extremely soft so use a spatula to lift and palace on a baking tray lined with parchment paper.
- Bake for 10 minutes.
- Remove and let sit on the tray for 30 minutes to firm up.
Icing Almond Flour Sugar Cookies
In an effort to keep these vegan cookies healthy, I simply sprinkle a bit of extra sugar on top to give them some texture.
The almond flour sugar cookies are extremey delicate.
This means, if you are going to use icing, I would do it with a piping bag and not a utensil. I don't think that trying to "spread" the icing on would work very well as they're rally delicate.
If you want to ice your sugar cookies traditionally, you'll want to make royal icing and color it.
Royal icing is still dairy-free and gluten-free but it is LOADED with sugar. In contrast, you'll notice that this gluten-free sugar cookie recipe is actually not that sugar dense. Sweet but not sugar-based.
Likewise, I also do my best to use natural sugars (honey and maple syrup) when I can. Thus, royal icing is not something I would use.
However, there is another option below.
Dairy-Free Sugar Cookie Icing Recipe
If you want to "fancy-up" the alond flour sugar cookie recipe and give it some icing, this dairy-free sugar cookie icing recipe is perfect.
It's made from coconut milk powder which is a great healthy fat. Thus, it's dairy-free, gluten-free, and vegan.
Nevertheless, some coconut milk powders contain sugar so take a peek at the back of the ingredients! I personally use one without added sugar.
For the sugar cookie icing simply whisk together:
- 5 tbs coconut milk powder
- 2 tbs coconut oil (measured solid and then melted)
- 2 tbs cane sugar
First, heat the coconut oil and ensure there are no clumps in the coconut milk powder. Then, mix together all the ingredients until ultra-smooth. Finally, place the sugar cookie icing into a plastic bag, cut the corner, and pipe it on!
Such a simple alternative to anything fancy and much, MUCH, healthier.
Color Options For The Sugar Cookie Icing
If I want to color the sugar cookie icing I use:
- a tiny bit of beet powder (it makes everything pink)
- crushed EnergyBits tablets (a light green, use code mamabear to save some money and learn more about why these tabs are a staple in my diet!)
- Blue spirulina powder
Regarding this, I find that you only need a tiny bit of the powders (¼ teaspoon ish) to get a nice light color. But again, use what you're comfortable with!
Kitchen Tools You May Find Helpful
Important Teaching Tips
I can't stress enough that the almond flour cookies are delicate. Even right from the cookie cutting they're delicate.
You don't want to move them around too much after you use your cookie cutter. Use a thin silicone spatula to get the job done.
Likewise, coming out of the oven make sure to let them cool. They won't look cooked so let them sit on the cookie sheet a while.
Don't skip the coconut flour. Though there isn't a lot, coconut flour bulks up the recipe to give it a "carb feel" without the actual carbs.
Line your baking sheet with parchment paper or a silicone cookie mat to make it easier to remove the cookies.
Frequently Asked Questions About Almond Flour Sugar Cookies
No. Given that there's no baking powder in these sugar cookies with almond flour they do not puff up. After you use your cookie cutter and transfer them to the baking tray, they will mostly stay the same shape.
I'll be the first to admit that these almond flour cookies are finicky. They do hold together (this is why it is especially important to let the dough sit in the fridge and bind) but they're thin. For this reason, the best way to keep them from falling apart between the time you use a cookie cutter and getting them to a baking tray is to use a silicone spatula to lift them. Do not try to pick them up with your hands either until they're fully cooled. They come out of the oven soft and need time to firm up.
Other Gluten-Free Dessert Reicpes
- Candy cane fudge
- Hazelnut sugar cookies
- Coconut flour sugar cookies
- No-bake peppermint patty squares
- Healthy keto fudge
- White chocolate fudge
- White chocolate protein truffles
- Dairy-free s'mores cups
- Hot chocolate bombs
- Cashew cookies with chocolate frosting
- Chocolate coconut drop cookies
- Chocolate magic shell
- Healthier dessert recipes
Gluten-Free Almond Flour Sugar Cookies (vegan)
Equipment
- Silcone spatula
- Cookie sheet
Ingredients
- ¾ cups almond meal
- ½ teaspoon baking powder
- 1 teaspoon arrowroot powder
- ⅛ teaspoon sea salt
- 1 tablespoon coconut flour
- 2 tablespoons coconut sugar
- ½ teaspoon vanilla extract
- 2 tablespoons coconut oil measured solid
- 1 teaspoon maple syrup
- 1 tablespoon cane sugar for dusting
Instructions
- Combine the first six ingredients together in a bowl.
- Melt the coconut oil in a shallow dish and combine the wet ingredients.
- Pour wet into dry and mix until everything looks somewhat wet. You need to really stir.
- Place the mixture into saran wrap and mold into a tight ball. Place in the fridge for 60 minutes.
- Pre heat the oven to 325 degrees.
- Let the mixture thaw 3-5 minutes then place the ball between two pieces of parchment paper and roll until ¼ inch thick.
- Use a cookie cutter to make desired shapes. The cookies are extremely soft and delicate so use a spatula to lift, and palace on a baking sheet lined with parchment paper.
- Sprinkle the top of the cookies with the cane sugar
- Bake for 10 minutes.
- Remove and let sit on the tray for 30 minutes to firm up.
Video
Notes
- I can't stress enough that gluten-free sugar cookies are delicate. Even right from the cookie cutting, they're delicate.
- You don't want to move them around too much after you use your cookie cutter. Use a thin silicone spatula to get the job done.
- Likewise, coming out of the oven make sure to let them cool. They won't look cooked so let them sit on the cookie sheet for a while.
- Line your baking sheet with parchment paper or a silicone cookie mat to make it easier to remove the cookies.
- Make sure to keep the dough in the fridge as specified or it won't hold together as well.
- Makes 9-11 cookies depending on the mold.
- Store the healthy sugar cookies in an airtight container on the counter.
- You can grab all these ingredients from my Pantry Staples.
- Nutrition breakdown does not include icing.
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Shelby aka Mama Bear
Jen | My Healthy Homemade Life
I'm always on the lookout for healthy, gluten free cookies for the holidays! I can't wait to try these!
fitasamamabear
Mmm these ones are super tasty so enjoy them!
Krissy
I try and do mostly gluten free. I will definitely need to try these. I'm a big fan of almond flour.
Krissy | https://www.thoughtfullyunraveled.com
fitasamamabear
I hope you enjoy them! They're so light they're addictive 😀
Jennifer@ Jenron-Designs
I will be pinning this recipe for the holidays. I have so many neighbors that are gluten free, and I usually make Christmas cookies for my neighbors, this recipe will insure they can actually eat them. Thanks!
fitasamamabear
Yay! Glad I could help! I have a couple more gluten free cookie recipes coming so check backs soon!
Filiz Leonor Aydogdu
They looks very tasty!! Thank you for this gluten free recipe!
fitasamamabear
No problem! They're really yummy and light!
Alison
These look great! It's so hard to find gluten free baked goods that are actually appealing, so thanks!
fitasamamabear
Yes, the struggle is real! These ones are tasty and I have a hazelnut one being posted shortly which make me kind of drool thinking about 😉 Enjoy!