A little naughty and a little nice. These almond flour cookies are a grain-free version of the classic sugar cookie cut-outs. They may not be traditional but they’re delicious and slightly more nutritious version of this holiday classic.

Sugar cookies have a special place in my heart. Growing up my mom had a baking business out of our house and for special events or holidays, people would order dozens of hand-frosted sugar cookies. When my mom wasn’t baking for others she was baking with me, especially during the holidays. Come December, we’d always make a variety of Christmas cookies together but nothing compared to her classic sugar cookies cut-outs. The process of rolling out the dough, picking from all the holiday cookie cutter and then frosting them with a simple icing and a variety of sprinkles has been and will always be my favorite.

But this year my mom’s sugar cookies got a grain-free makeover. The cookie queen (aka my mom) approved and even said she liked them better than her original recipe. So clearly these almond flour sugar cookies are a winner and will be on our Christmas cookie rotation for years to come. Make your holiday season a light brighter and give these sugar cookies a try. They might just become one of your favorites for years to come.

Almond Flour Sugar Cookies cut-outs on parchment paper with bowl of icing

Almond Flour Sugar Cookies cut-outs with icing
Almond Flour Sugar Cookies cut-outs with icing on parchment paper

These almond flour sugar cookies are made with a combination of blanched almond flour and coconut flour. The combination of the two flours makes for better texture and cookies that require no chilling. As for sugar, these cookies are best with organic cane sugar. While this isn’t the sweetener I prefer, there is a time and place for it. And for sugar cookies, it’s a must.

The best part about these cookies is they require no chilling. You can simply mix the dough and then immediately roll it out in between parchment paper. This saves time and also allows for on the whim holiday baking!

Once the cookies are out of the oven and cooled, it’s time to decorate. This recipe has two icing options. A classic powdered sugar icing and a healthier coconut butter icing. Both are delicious but if you’re wanting more of a classic sugar cookie, I recommend the powdered sugar option.

close up of iced plate of iced Almond Flour Sugar Cookies cut-outs
plate of iced Almond Flour Sugar Cookies cut-outs

Nourished by Nutrition Facts

Almond flour – this grain-free flour is nutrient dense and provides a delicious nutty, slightly-buttery taste to baked goods. Almond flour contains all the nutrients and health benefits of whole almonds, making it packed with healthy fats, minerals such as calcium, magnesium, and iron. The almond flour makes for a nutrient-dense cookie than one made out of refined white flour. The healthy fat and little bit of protein help keep your blood sugar stable. This offers some balance to the sugar in the cookies.

Sugar – processed sugar is something I like to keep at a minimal in my diet and in the recipes I share because of the negative effects it has on inflammation and overall health. However, living a balanced life means not living in fear of foods and eating for pleasure.

These sugar cookies are made with organic cane sugar and powdered sugar because I wanted them to be “sugar” cookies, not honey cookies or maple syrup cookies. A less refined option would be coconut sugar but the cookies are much darker and slightly softer. I recommend making them with the organic cane sugar and just enjoying them for what they are, a treat.

Almond flour sugar cookies with mug of milk

IF YOU LOVE THESE Almond flour sugar cookies, YOU’LL ALSO ENJOY THESE RECIPES:

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Almond Flour Sugar Cookies

Grain-free almond flour sugar cookies made with a combination of blanched almond flour and coconut flour for the perfect texture. No chilling required!

Makes about 15-18 medium cookies

Scale

Ingredients

  • 1 1/2 cups blanched fine almond flour
  • 1/4 cup coconut flour
  • 1/2 cup organic cane sugar
  • 3 tablespoons melted and cooled coconut oil
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

For the Icing:

Classic Icing:

  • 1 cup organic powdered sugar
  • 2 tablespoons plant-based milk
  • 1/2 teaspoon vanilla (clear works best)
  • 1/8 teaspoon almond extract
  • pinch of salt

Coconut Butter Icing:

  • 1/2 cup coconut butter
  • 2 tablespoons coconut oil*
  • 2 teaspoons honey or maple syrup
  • 1/2 teaspoon vanilla (clear works best)
  • 1/4 teaspoon almond extract
  • pinch of salt

Instructions

Preheat the oven to 350F and line a cookie sheet with parchment paper.

In a medium bowl combine the almond flour, coconut flour, baking powder and salt. In a separate bowl, whisk the egg, then add the sugar, coconut oil, vanilla and almond extract. You can also use a stand or electric hand mixer at this point. Mix until fully combined. Add the dry ingredients to the wet and mix until a thick dough forms.

Place the dough in between two sheets of parchment paper on your countertop. Roll out the dough slowly between the two sheets of parchment paper to 1/4 inch thickness. Cut out the dough using your favorite cookie cutters. Place the shapes on the parchment lined baking sheet and repeat the process with remaining dough

Bake cookies for 8-10 minutes depending on the size of your cook cutters. Allow cookies to rest on the baking sheet for 5 minutes before transferring to parchment paper or wire racks to cool completely. Once completely cooled, decorate with your favorite icing.

For the Icing:

Classic Icing – mix the powdered sugar, vanilla, almond extract and salt with the plant-milk. The icing should be pretty thick. If it’s too thin add more powdered sugar 1 tablespoon at a time. Likewise, if it is to thick add more plant-milk 1 teaspoon at a time (a little goes a long way!)

Coconut Butter Icing – melt the coconut butter, honey, vanilla, almond extract and salt on the stove top. If the coconut butter is not thin and can drizzle easily, add coconut oil until desired consistency is reached. Once evenly combined, take off the heat and let the icing come to room temperature before decorating the cookies.

Notes

Sugar options – I do not recommend substituting honey or maple syrup in the recipe. A less refined option is coconut sugar but the cookies are much darker and slightly softer.

There are two icing options. A classic powdered sugar icing and a healthier coconut butter icing. Both are delicious but if you’re wanting more of a classic sugar cookie, I recommend the powdered sugar option.