Grain-free almond flour sugar cookies made with a combination of blanched almond flour and coconut flour for the perfect texture. This gluten-free, grain-free and dairy-free version of classic sugar cookie cut-outs make for a slightly more nutritious version of this holiday classic. Plus, no chilling required!
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. 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!
INGREDIENTS IN THESE GRAIN-FREE SUGAR COOKIES
Almond flour + Coconut flour – the combination of blanched almond flour and coconut flour makes for the perfect sugar cookie texture that requires no chilling. Almond flour adds a rich “buttery” taste and texture while the coconut flour absorbs moisture and helps with structure.
Organic cane sugar – these cookies are best with organic cane sugar. It gives them a classic taste and appearance. While cane sugar is a refined sugar, there is a time and place for it. And for sugar cookies, it’s a must. I do not recommend substituting honey or maple syrup in the recipe. A less refined option is coconut sugar or maple sugar.
Egg – needed for structure and to bind the cookies together. Need a vegan version? One flax egg made with 1 tablespoon of ground flax mixed with 2 1/2 tablespoons of water or a vegan egg replacer should work!
Coconut oil – melted and cooled coconut oil works best. I recommend refined to avoid a slight coconut taste. You could sub melted vegan butter or another oil like avocado.
Baking powder + Salt – just a little baking powder for lift and salt for flavor.
Vanilla + Almond extract – both are needed for the best sugar cookie flavor. I highly recommend not skipping the almond extract!
SUGAR COOKIE ICING TWO WAYS
This recipe has two icing options. A classic powdered sugar icing and a coconut butter icing. Both are delicious but if you’re wanting more of a classic sugar cookie, I recommend the powdered sugar option.
- 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.
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.
TIPS for making SUGAR COOKIE cut outs:
- Use melted coconut oil – make sure you use melted coconut oil. Coconut oil measured in its liquid state weights less than solid coconut oil. I’ve made this recipe with solid, softened coconut oil and the dough was very sticky required an extra tablespoon of coconut flour. If you find your dough sticky add 1 tablespoon of coconut flour at a time until you can easily roll and cut with a cookie cutter.
- Use parchment paper – to roll on your dough place the dough in between two layers of parchment paper. This prevents the rolling pin from getting oily and makes the dough easier to roll out.
- Roll to 1/4 inch thick – you want the dough about 1/4 inch thick for the perfect sugar cookie cut outs. Err on the side of thicker cookies. This makes for soft and chewy cookies that are sturdy enough to decorate.
- Let the cookies cool – icing will melt off the warm cookies. Make sure your cookies have cooled completely before decorating.
If you make these cut out almond flour sugar cookies be sure to leave a comment and rate the recipe below. I’d love to hear from you, and it encourages others to make the recipe too.
IF YOU LOVE THESE Almond flour sugar cookies, YOU’LL ALSO ENJOY THESE RECIPES:
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!
- Prep Time: 10 mintes
- Cook Time: 10 minutes
- Total Time: 2 minute
- Yield: 15-18 medium cookies 1x
- 1 1/2 cups (170 grams) packed blanched fine almond flour
- 1/4 cup (30 grams) coconut flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (100 grams) organic cane sugar
- 3 tablespoons (27 grams) melted and cooled coconut oil
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For the Icing:
- 1 cup organic powdered sugar
- 2 tablespoons plant-based milk
- 1/2 teaspoon vanilla extract (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 extract (clear works best)
- 1/4 teaspoon almond extract
- pinch of salt
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. *If your dough is sticky and not forming a ball of dough, add one tablespoon of coconut flour at a time until it can form a ball and you can roll out the dough easily.
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.
We love these cookies! The almond flavor is amazing. I made the classic icing with a little food coloring to brighten them up. They’re a wonderful new recipe for our holiday baking.
These turned out AMAZING! The dough was perfect and so easy to work with. And they taste delicious. I used the flax seed egg and unfortunately didn’t have almond extract but they were so easy and made the perfect sugar cookie for my dairy free, egg free, gluten free MIL.
I was trying to find the PERFECT healthier alternative to the classic sugar cookie. After searching forever, I decided to make these and let me tell you. They do not disappoint! They remind me of the Pillsbury sugar cookie tubes I used to make with my family growing up. Will be making this recipe again soon :)
Very good recipe! And nice texture!
I put orange zest from 1 orange and instead of almond extract I put orange extract.
These were so yummy and perfect texture!
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The recipe was easy to follow! Except, the dough was a little sticky, so it stuck to my cookie cutter. Any tips? Thanks!
Hi Joleen, I’m so sorry the dough was sticky for you! I hate to hear that. I didn’t have this issue with the dough but I know sometimes sugar cookie dough can get this way. Some ways to troubleshoot include adding a touch more almond flour or coconut flour to make sure the dough is firm, chilling the dough for 30 minutes to an hour before using, placing it between parchment paper while rolling, and dusting the cookie cutters with flour before cutting into the cookie. I hope these tips help! xx, Jess