Description
Delicious and easy Gluten Free & Dairy Free Almond Flour Sugar Cookies that are soft, chewy, and perfect for those with gluten or dairy sensitivities. Made with wholesome almond flour and natural sweeteners, these cookies offer a nutty flavor with a classic sugar cookie texture, coated in a cinnamon sugar mixture for a delightful finish.
Ingredients
Scale
Dry Ingredients
- 2½ cups superfine almond flour (not almond meal)
- ¼ teaspoon xanthan gum (omit if your almond flour already contains it)
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
Wet Ingredients
- â…“ cup coconut oil, softened (or vegan butter substitute)
- ½ cup coconut sugar or organic cane sugar
- 1 large egg, room temperature
- 1½ teaspoons pure vanilla extract
- ½ teaspoon almond extract (optional, for enhanced nutty flavor)
Coating
- ¼ cup coconut sugar or granulated sugar of choice
- 1 teaspoon ground cinnamon (optional)
Instructions
- Prepare Your Workspace: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Set up your rolling station by placing the extra coconut sugar in a shallow bowl to use as a coating for the cookie dough balls.
- Mix the Dry Ingredients: In a medium bowl, whisk together the almond flour, xanthan gum (if using), baking soda, and fine sea salt until fully combined. This ensures that the leavening agents are evenly distributed for consistent cookie texture.
- Create the Wet Mixture: In a large bowl, cream the softened coconut oil and sugar using a wooden spoon or electric mixer until the mixture becomes light and fluffy, about 2-3 minutes. Beat in the egg, vanilla extract, and almond extract (if using) until the ingredients are well incorporated and smooth.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture using a wooden spoon or rubber spatula. Mix just until a cohesive dough forms; avoid overmixing to prevent tough cookies. The dough should hold together when squeezed but not be overly sticky.
- Shape the Cookies: Scoop tablespoon-sized portions of dough and roll each into a ball with your palms. Roll each ball thoroughly in the coconut sugar coating to ensure complete coverage. Place the coated dough balls on the prepared baking sheets with about 2 inches of space between each.
- Create the Classic Sugar Cookie Look: Using the bottom of a glass or your palm, gently flatten each cookie ball to about ¼-inch thickness. This step helps create the traditional sugar cookie appearance and promotes even baking.
- Bake to Golden Perfection: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges begin to turn golden brown. The centers may look slightly soft, which is ideal as they will continue to cook from residual heat after removing from the oven.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely. This prevents breakage and ensures the cookies cool evenly.
Notes
- Using superfine almond flour is key to achieving a tender texture rather than a gritty crumb.
- If your almond flour already contains xanthan gum, you can omit it from the recipe.
- The optional almond extract enhances the nutty flavor but can be left out if unavailable.
- Make sure the coconut oil is softened but not melted for easier creaming with sugar.
- Cookies will continue to firm up as they cool, so do not overbake.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
