Almond Flour Sugar Cookies

Lauren

The holiday season is not complete without a spread of delicious cookies! For those of you that are looking for a gluten free option, check out our recipe for almond flour sugar cookies. They’re both tasty and offer a little variety to your holiday cookie baking! All ingredients and directions below.

Makes about 22-24 3” cookies

<h2> Ingredients:

6 Tbsp butter, room temperature

1⁄4 cup coconut sugar

3 Tbsp raw honey

1 egg, room temperature

1 1⁄2 tsp pure vanilla extract

1 1⁄2 cups blanched almond flour, packed slightly (finely ground works best)

1⁄3 cup coconut flour

1⁄4 tsp baking soda

1⁄2 tsp salt

<h2> Instructions:

  • In a large mixing bowl, cream together butter, sugar, and honey with an electric mixer (will take 2-3 minutes). Beat in the egg and vanilla extract until smooth and combined.
  • In a medium bowl, whisk together almond flour, coconut flour, baking soda, and salt. Gradually add the dry ingredients into the wet ingredients, and beat on low speed until completely combined. The dough will be very soft.
  • Split the dough in half and transfer each onto separate sheets of plastic wrap, forming each into a disk. Wrap in plastic wrap and transfer to refrigerator for 2-3 hours to chill.
  • Once the dough has chilled, preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
  • Unwrap one disk of your dough and roll out between two pieces of parchment paper, until 1⁄4” thick. Cut out cookies with your choice of cookie cutters, then gently place onto one baking sheet using a spatula. This dough gets soft very quickly, so it works best to roll the dough out on your baking sheet and chill for 5 minutes again before cutting your shapes. This makes it much easier to cut out and handle your cookies.
  • Make a new ball of dough from any scraps and continue to roll and cut out shapes until all the dough has been used. Repeat these last two steps with the second disk of chilled dough and place the cookies on your second baking sheet.
  • Bake for 8-10 minutes just until the edges are very lightly brown. The centers will still look very pale, and the cookies will be soft on the inside. Let them cool on the baking sheets for just 2 minutes and then transfer cookies onto a wire cooling rack to finish cooling completely.
  • Frost with your favorite frosting or icing recipe and enjoy! The icing in the pictured cookies was colored with beet powder, cranberries, wild blueberries, and matcha powder.

<h2> Notes:

  • For the best results, use butter or a dairy free butter if needed. Coconut oil can be used, but it makes the dough more fragile while rolling and cracks easily.
  • You can try regular granulated sugar or maple sugar in place of the coconut sugar.
  • Unfortunately nothing can be substituted for the coconut flour in this recipe, as it helps the cookies hold together.
  • Chilling the dough is necessary. If you don’t have time to wait 2-3 hours or even overnight, try placing your dough into the freezer for 10-15 minutes before rolling.
  • Because this dough gets soft very quickly, it’s best to roll out the dough in batches and only cook one baking sheet at a time. The best results were seen when rolling the dough out onto a baking sheet, chilling for 5 minutes before cutting into shapes, then chilling cut-out shapes on the baking sheet for a few minutes before baking.

 

 
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LAUREN | FOOD BLOGGER

Lauren is a former athlete from Minnesota who shares all kinds of gluten free recipes on her blog, Zest and Lemons. She has a passion for cooking and  photography, and loves to help others learn more about Celiac Disease. She is also an oatmeal enthusiast and is always making a mess in the kitchen.