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Almond Flour Sugar Cookies

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These almond flour cookies are so tasty that no one will guess they’re grain-free!

Almond flour sugar cookies topped with frosting and sprinkles.

These soft almond flour cut-out cookies are perfect for making Christmas and other holiday cookies! They’re entirely grain-free and paleo-friendly. Get your cookie cutters ready, and get ready to bake up these delicious cookies!

Almond Flour Sugar Cookies Recipe

For this recipe, you will need coconut oil or butter, sugar, egg, vanilla, almond flour, cassava flour, arrowroot powder, baking powder, and sea salt. 

Beat the butter and sugar in a medium bowl until light and fluffy. Next, add the egg and vanilla into the mixing bowl and mix. 

Mixing bowl with cookie batter.

Add in the flours, arrowroot powder, baking soda, and salt. Mix until combined. 

Place the dough on plastic wrap and flatten it into a disc. Wrap tightly and refrigerate for one hour. 

Preheat the oven to 325 degrees. Line a baking sheet with a silicon mat or parchment paper.

Unwrap the sugar cookie dough and use a rolling pin to roll it out to 1/2 an inch thick. Don’t roll the dough too thin, or the cookies will break once cooled. Use cookie cutters to cut the cookies out and place them on a lined cookie sheet. 

Bake for 8-10 minutes. The cookies will still be light-colored. Don’t allow the cookies to brown, or they will harden when cooling. 

Let the cookies cool on a wire rack. Once cooled, frost with your favorite icing. 

Freshly baking almond flour cookies with frosting.

FAQ

Can I substitute almond flour with another flour?

Almond flour plays a crucial role in the texture of these cookies. However, you might experiment with other nut flours like cashew or hazelnut. Coconut flour won’t work as a direct substitute due to its absorbency.

What can I use instead of cassava flour?

Arrowroot or tapioca starch can be substituted for the cassava flour.

Can I use regular sugar instead of coconut sugar?

While coconut sugar contributes to the flavor and texture, you can experiment with other granulated sugars like cane sugar, maple sugar or date sugar. 

My dough is too sticky. What should I do?

If your dough is too sticky to handle, refrigerate it for 30 minutes to an hour. Chilling will firm it up, making it easier to work with.

How do I store these cookies?

Store these cookies in an airtight container at room temperature for up to 3-4 days. You can also freeze them for longer storage.

Can I decorate these cookies with icing?

Yes, you can! Opt for a paleo-friendly icing using coconut cream, maple syrup, and natural food coloring. Ensure the cookies are completely cooled before decorating.

Can I make these cookies ahead of time?

Yes, you can prepare the dough in advance and refrigerate it for up to 2 days before baking. Alternatively, you can freeze the dough for up to a month. Just let it thaw slightly before baking.

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Almond Flour Sugar Cookies

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These tasty almond flour cookies are soft and thick and perfect for decorating.

  • Author: Tiffany Marie
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hr 20 minutes
  • Yield: 10–12 cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Ingredients

  • 1/4 cup coconut oil or unsalted softened butter, room temperature
  • 1/2 cup sugar (use coconut sugar or maple sugar for paleo)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups blanched almond flour, (not almond meal)
  • 1/2 cup cassava flour
  • 1/4 cup arrowroot powder (I use bob’s red mill)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  1. Beat the butter and sugar in a medium mixing bowl until light and fluffy. Next, add the egg and vanilla into the mixing bowl and mix. 
  2. Add in the almond flour, cassava flour, and arrowroot powder, baking soda, and salt. Mix until combined. 
  3. Place the dough on plastic wrap and flatten it into a disc. Wrap tightly and refrigerate for one hour. 
  4. Preheat the oven to 325 degrees. Line a baking sheet with a silicon mat or parchment paper.
  5. Unwrap the sugar cookie dough and roll it out to 1/2 an inch thick. Don’t roll the dough too thin, or the cookies will break once cooled. 
  6. Bake for 8-10 minutes. The cookies will still be light-colored. Don’t allow the cookies to brown, or they will harden when cooling. 
  7. Let the cookies cool on a wire baking rack. Once cooled, frost with your favorite icing. 

Notes

YouTube video

Nutrition Facts

  • Serving Size: 10-12 cookies
  • Calories: 154
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About Tiffany Pelkey

Tiffany is the founder of the wellness website Coconut Mama where she spent over a decade creating coconut-inspired recipes and tutorials. Tiffany lives in the Pacific Northwest with her family and works as a freelance writer, recipe creator, and photographer. She studies aromatherapy and herbalism and loves to cook plant-based meals. You can follow Tiffany on Instagram.

Learn How to Bake With Coconut Flour & Make Coconut Skincare Products

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