Almond Flour Sugar Cookies
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Total Time
1 hr
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Servings
16
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Calories
92 kcal
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Course
Dessert
Almond Flour Sugar Cookies
Description
This recipe blends almond flour, arrowroot starch, melted coconut oil, maple syrup, vanilla and almond extracts, baking powder, and fine sea salt to form a thick, slightly sticky batter. The dough can be chilled for cut-out cookies or scooped and flattened for simpler shapes before baking at 350ºF for about 8 to 10 minutes.
The cookies develop a light puff with a soft center at 8 minutes but can be baked longer for a firmer, crisper bite. The almond flour base gives a tender crumb and a rich, nutty flavor, complemented by subtle vanilla and almond extracts.
These cookies offer a variation on traditional sugar cookies using natural sweeteners and gluten-free flours. They can be decorated if chilled and cut out, or simply shaped and baked as drop cookies.
If arrowroot starch is unavailable, this recipe can be made with 2 cups of almond flour instead, requiring slightly more coconut oil to bind. Maple syrup may be substituted with honey when a non-vegan option is acceptable. Butter can replace coconut oil for a different fat profile. The recipe was recently updated replacing baking soda with baking powder.
Ingredients
- 1 ½ cups almond flour blanched
- ¼ cup arrowroot starch
- 1 tablespoon coconut oil melted
- 5 tablespoons maple syrup (at room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon almond extract
- ⅛ teaspoon salt fine sea salt
Instructions
- Preheat oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, combine the almond flour, arrowroot starch, oil, maple syrup, vanilla, baking powder, almond extract, and salt. Stir well, until a thick, slightly sticky batter is created.
- If you want to make cut-out cookies, store the cookie dough in the freezer for 30 minutes to chill. (Or stick it in the fridge for a few hours, if you're not in a hurry.)
- Using a 1-ounce cookie scoop, drop the batter by rounded tablespoons onto the prepared baking sheet. Flatten the dough with your fingers, as these will not spread significantly when baked. (They will expand slightly.) Alternatively, you can roll the chilled dough between two sheets of parchment paper, and use a cookie cutter to make cut-out shapes.
- Bake at 350ºF until the cookies have puffed up, about 8 to 10 minutes. After 8 minutes the cookies will have a soft center, but leave them in longer for a more firm, crisp cookie. These cookies will feel soft and fragile when you take them out of the oven, but will firm up as they cool on the pan.
- Decorate the cooled cookies as desired. (Frosting recipes are included in the full post.) They will keep well at room temperature for up to 3 days, or you can keep them in an airtight container in the fridge for up to 2 weeks.
Notes
- Nutrition estimates are for a batch of 16 cookies but will vary depending on cookie size and cutter shape.
- If arrowroot starch is unavailable, use 2 cups almond flour and increase coconut oil by 2 tablespoons for dough binding.
- Maple syrup can be substituted by honey if vegan ingredients are not required; butter may replace coconut oil.
- For cut-out cookies, chill the dough in the freezer for 30 minutes or longer to firm it before rolling and shaping.
- The recipe was updated to use baking powder instead of baking soda; either leavening agent may be used according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 53mg | 2% |
| Potassium | 15mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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