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Almond Flour Sugar Cookies

Almond Flour Sugar Cookies are an easy gluten-free option to cut-out & decorate! They are made without dairy or eggs, so they are perfect for a number of special dietary needs.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr
Servings: 16
Calories: 92 kcal
Course: Dessert

Ingredients

  • 1 ½ cups blanched almond flour
  • ¼ cup arrowroot starch
  • 1 tablespoon melted coconut oil
  • 5 tablespoons maple syrup (at room temperature)
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ½ teaspoon almond extract
  • ⅛ teaspoon fine sea salt

Instructions

    Cup of Yum
  1. 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.
  2. 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.)
  3. 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.
  4. 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.
  5. 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 information is for 1 of 16 cookies. You may get more or less, depending on the size of your cookie cutters. This information is automatically calculated, and is just an estimate, not a guarantee.
  • If you don't want to use arrowroot starch, you can also make this recipe with 2 full cups of almond flour instead. In that case, you may need to use 2 more tablespoons of coconut oil, to help the dough come together.
  • This recipe can also be made with 1/4 cup of honey, instead of maple syrup, if you don't need the recipe to be vegan. Butter can also be swapped for coconut oil.
  • This recipe was updated in December 2022 to swap the baking soda for baking powder, but feel free to use what you have on hand.

Nutrition Information

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%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 92

% 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.