Servings
Font
Back
5.0 from 3 votes

Gluten-Free Christmas Cookies: Almond Flour Sugar Cookies

These Gluten-Free Christmas Cookies taste just as delicious as the traditional version and will make an excellent addition to a holiday cookie platter. You'll find even more easy cookie recipes in this post!

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

Ingredients

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

Instructions

    Cup of Yum
  1. Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, combine the almond flour, arrowroot, coconut oil, maple syrup, vanilla, baking powder, almond extract, and salt. Stir well until the batter looks uniform.
  2. For cut-out cookies, place the bowl of dough in the fridge for 30 minutes to firm up. (Sometimes I skip this step, and it still turns out okay if you're in a hurry. Just keep in mind the dough will be more fragile to work with.)
  3. Place the dough between two large pieces of parchment paper and use a rolling pin to roll it out. I like my cookies to be on the thicker side, about a 1/4-inch thick, but you'll get crispier cookies (and more of them) if you make the dough thinner. It's up to you!
  4. Press your favorite cookie cutters into the dough, then carefully remove the excess. Transfer the cut-out shapes to the lined baking sheet. Squish the remaining dough together, roll it out again, and repeat the cut-out process until you've used it all.
  5. Bake the cookies at 350ºF for 8 to 10 minutes. The shorter baking time will produce cookies with a softer center. Let them cool completely on the pan to allow them to firm up. Once the cookies are cool, you can frost them with your favorite icing. (There's a simple powdered sugar option in the notes below.)
  6. Leftover cookies can be stored in an airtight container for up to a week. They will soften when left at room temperature, so store them in the fridge or freezer for a firmer cookie.

Notes

  • Nutrition information is for 1 of 16 cookies. If you get more cookies from the batch, they will have fewer calories. This information is automatically calculated and is just an estimate, not a guarantee.
  • Simple Powdered Sugar Frosting: Combine 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and 1 tablespoon of water in a medium bowl. Stir well, and add another teaspoon of water, if needed to thin the texture even more. Spread the frosting on cooled cookies, then let them dry on a cooling rack.

Nutrition Information

Calories 92kcal (5%) Carbohydrates 8g (3%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 0.02g Monounsaturated Fat 0.1g Sodium 19mg (1%) Potassium 27mg (1%) Fiber 1g (4%) Sugar 4g (8%) Calcium 35mg (4%) Iron 0.4mg (2%)

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%
Polyunsaturated Fat 0.02g 0%
Monounsaturated Fat 0.1g 1%
Sodium 19mg 1%
Potassium 27mg 1%
Fiber 1g 4%
Sugar 4g 8%
Calcium 35mg 4%
Iron 0.4mg 2%

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