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5 from 1 review
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
- 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.
- Add in the almond flour, cassava flour, and 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 roll it out to 1/2 an inch thick. Don’t roll the dough too thin, or the cookies will break once cooled.
- 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 baking rack. Once cooled, frost with your favorite icing.
Nutrition Facts
- Serving Size: 10-12 cookies
- Calories: 154