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5.0 from 15 votes

Crispy, Gluten-Free Sugar Cookies

Light, crispy, and perfect for any season! These gluten-free sugar cookies are simple to make, nut-flour based and come out light and sweet.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr 30 mins
Total Time
1 hr 55 mins
Servings: 10 Cookies
Calories: 148 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup hazelnuts 1.5 cup ground
  • ½ teaspoon baking powder
  • 2 tablespoons oat flour store-bought, or manually ground
  • 2 tablespoons cane sugar
  • 1 teaspoon arrowroot powder
  • 2 tablespoons coconut oil measured solid
  • 1 tablespoon honey
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons cane sugar for topping

Instructions

    Cup of Yum
  1. Grind the nuts into a flour- leave some texture if you like. In a large bowl combine the first five ingredients.
  2. In a smaller bowl, melt the coconut oil and combine the liquid ingredients.
  3. Pour wet into dry and mix until combined. Let sit for 2-3 minutes to let the arrowroot absorb.
  4. Lay a piece of saran wrap on the counter and place the cookie dough into the center. Wrap into a ball and place in the fridge for 30-60 minutes to firm up.
  5. Preheat the oven to 325 degrees.
  6. Remove the ball from the fridge and saran wrap. Lay the dough between two sheets of parchment paper and roll until roughly ¼ inch thick. Using cookie cutters, cut the dough into shapes and use a silicone spatula to lay the cookies onto baking sheets with parchment paper.
  7. The shapes are delicate so move slowly!
  8. Sprinkle the cane sugar on top of the cookies and bake for 13-15 minutes (13 if you like softer cookies).
  9. The cookies won't look done. Remove them from the oven and let sit on the baking pan for thirty minutes before removing. This gives them time to firm up.
  10. Ice the cookies with the sugar cookie icing and store in the fridge!

Notes

  • Makes roughly ten sugar cookies depending on the cookie cutters.
  • The majority of the ingredients for this recipe can be found in my Pantry Staples. 
  • Pantry Staples. 
  • Nutrition breakdown does not include the icing.
  • Likewise, when they come out of the oven, let them cool on the tray completely before moving them.
  • This is what finishes them cooking and turns them into crisp sugar cookies.
  • Makes roughly ten sugar cookies depending on the cookie cutters.
  • The majority of the ingredients for this recipe can be found in my Pantry Staples. 
  • Use whichever icing you enjoy, I personally use dairy-free buttercream because it's easy.
  • Nutrition breakdown does not include the icing.
  • Make sure to grind the hazelnuts until mostly flour, otherwise, the cookies won't hold together as well.
  • The dough is extremely delicate. Take care rolling it and know you need to physically press it back together every time you need to recut.
  • After you press your cutters into the though, make sure to use a very thin spatula to transfer the cookies to a sheet.
  • Likewise, when they come out of the oven, let them cool on the tray completely before moving them. This is what finishes them cooking and turns them into crisp sugar cookies.
  • Keep in mind, they won't look quite done coming out of the oven so be patient!
  • For traditional sugar cookie flavor you can add ¼ teaspoon of almond extract to the flour mixture.
  • Use shapes that aren't too complicated as the cookies do expand a bit. Either that or cut the baking powder by a teaspoon.

Nutrition Information

Calories 148kcal (7%) Carbohydrates 14g (5%) Protein 2g (4%) Fat 10g (15%) Saturated Fat 3g (15%) Sodium 1mg (0%) Potassium 121mg (3%) Fiber 1g (4%) Sugar 11g (22%) Vitamin C 1mg (1%) Calcium 29mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 10Cookies

Amount Per Serving

Calories 148

% Daily Value*

Calories 148kcal 7%
Carbohydrates 14g 5%
Protein 2g 4%
Fat 10g 15%
Saturated Fat 3g 15%
Sodium 1mg 0%
Potassium 121mg 3%
Fiber 1g 4%
Sugar 11g 22%
Vitamin C 1mg 1%
Calcium 29mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.