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Almond Flour Sugar Cookies

These Almond Flour Sugar Cookies are softly crisp around the corners and gentle in the center. I enjoy that they are naturally gluten-free, vegan, and Paleo. Almond flour is naturally grain-free and gluten-free, and it contains more nutrients than regular white flour. That is to say, these cookies will actually satisfy you! If you can’t find store-bought almond flour, it’s also simple to make your own. For this recipe, I recommend using blanched almond flour, which means the skins of the almonds were removed before grinding. This results in a lighter, butter cookie.

However, if you can only find an almond meal (with brown flecks), that will also work. In that case, the cookies will be slightly denser and cake-like. These are perfect for any holiday, especially on St. Patrick’s Day. You can make Shamrock Cookies with the recipe. Cut your desired cookie shape. They are not difficult to make. This sugar cookie will love your family even your kids. I rounded up some tips to make your sugar cookies decadent in a simple way.

How To Make The Best Almond Flour Sugar Cookies

Make the best sugar cookies with these extra tips and reminders;

For the best results, use a hand mixer or a stand mixer.
The cookies should not be overbaked because they will continue to cook as they cool.
After using the cookie cutter, do not throw away any leftover dough. Simply reshape the dough into a ball and roll it out again. Carry on in this manner until there is no more dough.

How To Store Gluten-Free Sugar Cookies

To store, keep leftover cookies in an airtight container at room temperature for up to one week. They will keep for two weeks if you don’t frost them.
To freeze cookies, place them in a ziplock bag and keep them frozen for up to 6 months.

Try Our Almond Flour Sugar Cookies Recipe:

Almond Flour Sugar Cookies

These simple Almond Flour Sugar Cookies are made with naturally green frosting, making them the perfect cutout cookie recipe for any holiday!

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Prep Time 20

Cook Time 15

Total Time 35

Course Dessert

Cuisine American

Servings Yields

Calories 2898 kcal

Ingredients

2-3 cups almond flour
2 oz maple syrup
2 oz unsweetened applesauce
1-2 tsp baking powder
kosher salt to taste
1 tsp vanilla extract
1/2 tsp almond extract optional

For Matcha Frosting:

6 oz coconut butter melted
5 oz maple syrup
½ cup non-dairy milk almond
1-2 tsp matcha encha latte grade, powder

Optional:

sprinkles pistachios, goji berries, pumpkin seeds, pomegranate seeds, or shredded coconut for natural “sprinkles”

Instructions

In a mixing bowl, combine all of the cookie ingredients. Mix well to form a cookie dough.
Preheat the oven to 350F.
Dust your work surface with almond flour after covering it with wax or parchment paper.
Using a rolling pin, roll out all the cookie dough with light thickness.
Cut all the cookies into any shape you want.
Transfer the cookies to a baking sheet lined with parchment paper.
Gather the dough scraps in a bowl. Re-roll the cookie dough and cut out as many cookies as possible.
Preheat for 15 minutes, or until golden brown around the edges, then cool completely before frosting.
To make the frosting, combine the melted coconut butter, matcha, maple syrup, and 2 oz of milk in a mixing bowl. (See note)
Spread the frosting on the cookies, then drizzle with sprinkles before chilling to set. (See note)

Notes

It will thicken as it cools, so make it right before you use it or chill it until it's cool enough to handle.
They will keep for 5 days in the fridge, but they must be kept cold or the frosting will melt.

Nutrition

Calories: 2898kcalCarbohydrates: 231gProtein: 64gFat: 198gSaturated Fat: 35gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 556mgPotassium: 665mgFiber: 51gSugar: 146gVitamin A: 680IUVitamin C: 12mgCalcium: 1143mgIron: 15mg

Keyword baking, cookies, easy frosting, matcha, paleo, vegan

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