Gluten-Free Almond Flour Sugar Cookies (vegan)
These vegan almond flour sugar cookies are light, crisp, and just sweet enough, perfect for holiday trays or everyday treats. Easy to make, allergy-friendly, and delicious with or without icing.
Servings 10 cookies
Calories 89kcal
Equipment
- Silcone spatula
- Cookie sheet
Ingredients
- ¾ cups Almond flour
- ½ teaspoon Baking powder
- 1 teaspoon Arrowroot powder
- ⅛ teaspoon Sea salt
- 1 tablespoon Coconut flour
- 2 tablespoons Coconut sugar or cane sugar
- ½ teaspoon Vanilla extract
- 2 tablespoons Coconut oil measured solid
- 2 teaspoon Maple syrup
- 1 tablespoon Cane sugar for dusting
Instructions
- Combine all the dry ingredients in a small bowl and mix well.
- Melt the coconut oil in a shallow dish and mix it with the rest of the wet ingredients.
- Pour wet into dry and mix until everything looks somewhat wet. You need to really stir, and it will still look a tiny bit dry.
- Place the mixture into plastic wrap and mold it into a tight ball. Place in the fridge for 45-60 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 thin silicone spatula to lift, and place the cookies on a baking sheet lined with parchment paper.
- Sprinkle the top of the cookies with the cane sugar.
- Bake for 10 minutes.
- Remove from the oven and let sit on the tray for 30 minutes to firm up.
Video
Notes
- The cookie dough looks crumbly after adding the coconut oil. That's normal. However, the harder you press it into a ball to chill the better it will stay together. Add 1 teaspoon water only if absolutely needed.
- 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.
- If icing the sugar cookies, make sure you pipe the icing on, not smear it or you'll break them
- Nutrition breakdown does not include icing.
Nutrition
Calories: 89kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.2g | Sodium: 39mg | Potassium: 21mg | Fiber: 1g | Sugar: 3g | Calcium: 27mg | Iron: 0.4mg