These almond flour sugar cookies are easy to make, delicious and healthy as far as cookies go. They have a simple dough that's easy to roll out, cuts well and bakes in minutes. These almond flour cut out cookies are paleo and vegan friendly - no eggs, no grains, no dairy.
Sugar cookies will always hold a special place in my heart since I made them frequently as a child.
And these are the best almond flour sugar cookies...if I do say so! They have a delicious buttery flavor (although completely dairy free), a crunchy texture and are super easy to make.
This paleo vegan cut-out cookie recipe is made with almond flour and sweetened with coconut sugar. They are completely gluten free, grain free, dairy free and egg free.
Unlike some sugar cookie recipes, the dough for these cookies is easy to make, pliable and doesn't require any chilling. Doesn't get much better than that!
Here's what you need to make these eggless almond flour sugar cookies:
- almond flour
- ground flax
- tapioca flour (or arrowroot starch)
- coconut sugar (or monk fruit sweetener)
- baking soda
- non-hydrogenated shortening (or butter)
- vanilla extract
The dry ingredients needed are almond flour, ground flax, tapioca flour, coconut sugar, baking soda and salt. The ground flax and tapioca flour are necessary because they help hold the dough together and give it some elasticity. I grind whole flax seeds in a coffee grinder to make fresh ground flax.
These almond flour sugar cookies are sweetened with coconut sugar. However, feel free to use monk fruit sweetener or any sugar-free sweetener for a lower carb option.
The wet ingredients needed in this recipe include non-hydrogenated shortening, water and vanilla extract. Nutiva's shortening is my favorite! Their product is made from organic palm fruit oil and coconut oil and is sustainably sourced, paleo friendly and vegan. Please don't use a hydrogenated shortening like Crisco - they're terrible for your health.
A little water is needed to moisten the cookie dough and vanilla is added for flavor.
How to Make Almond Flour Sugar Cookies
I know I've mentioned this before, but these almond flour sugar cookies are super easy to make!
First, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium-sized mixing bowl, combine all of the dry ingredients. Then, add in the wet ingredients.
First mix with a spatula or fork, then use your hands to combine the dough. Yes, the cookie dough may appear too dry at first. Keep working it with your hands until it can be rolled into a ball. If absolutely necessary, add a little extra water.
Next, flatten the dough on a sheet of parchment paper. Place another sheet of parchment on top and roll the cookie dough between the parchment. You'll want to roll the dough to about ⅛" - ¼" thick.
Grab a cookie cutter and cut the dough to desired shapes. I used mostly small cookie cutter for this batch, but large cookie cutters work too (the cookies will still hold together). Just don't choose anything too intricate.
Place the cut out cookies on the lined baking sheet and bake for 7-9 minutes, depending on the size and thickness of the cookies.
After baking, let the cookies cool for about 5 minutes on the baking sheet. If you try to remove them right away they will fall apart. You need to let them set first.
Almond Flour Sugar Cookie Icing
Any of your favorite frostings or icings can be used for these almond flour cookies. I topped these with a simple sugar-free icing that is both paleo and vegan friendly.
All you need for the icing is powdered monk fruit, tapioca flour, water (or almond milk) and vanilla extract.
If you want to naturally color the icing, use powdered whole foods like beet powder, spinach powder or spirulina, squash powder or turmeric, etc.
The easiest way to ice cut-out cookies is to place the icing in a plastic baggie, cut a small hole in one end and pipe the icing onto the cookies.
These cookies can be stored at room temperature for a couple days, but are best kept in the fridge or freezer. Place the cookies in an air-tight container or baggie and store in the fridge for up to two weeks or the freezer for up to two months.
Frequently Asked Questions
Why do my almond flour cookies fall apart?
Almond flour does have a tendency to produce crumbly baked goods, but these almond flour sugar cookies hold together quite well. The combination of almond flour, tapioca flour and ground flax makes the dough pliable and the baked cookies sturdy.
One important thing to remember is to let the cookies cool a few minutes on the baking sheet before removing them - this allows them to fully set (ie not fall apart when transferring).
If you're having issues with the dough falling apart it is probably too dry. Add a bit of water to solve this issue.
Does almond flour make cookies flat?
Almond flour does not produce baked goods that rise a lot. However, that doesn't always take away from the texture and taste.
These paleo sugar cookies are excellent! They spread just slightly but are fairly flat for a cookie. However, this aspect makes them great for icing and frosting.
More Cookie Recipes Using Almond FlourPrint
These are the best almond flour sugar cookies! The dough is made with almond flour, doesn't require any chilling, is easy to roll out and bakes in minutes. This cut-out cookie recipe is paleo, vegan and egg free.
- 1 ⅓ cup blanched almond flour (120g)
- ½ cup tapioca flour (64g)
- ¼ cup ground flax (25g)
- ⅓ cup coconut sugar
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup non-hydrogenated shortening (or butter) room temperature
- 2 Tbsp water
- 1 tsp vanilla extract
- ½ cup powdered monk fruit
- 1 Tbsp tapioca flour
- 1-2 Tbsp water (or almond milk)
- ½ tsp vanilla
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium-sized mixing bowl, combine the almond flour, tapioca flour, ground flax, coconut sugar, baking soda and salt.
- Add in the shortening, water and vanilla. First mix with a spatula or fork, then use your hands to combine the dough. The cookie dough may appear too dry at first - keep working it with your hands until it can be rolled into a ball. If absolutely necessary, add a little extra water.
- Flatten the dough on a sheet of parchment paper. Place another sheet of parchment on top and roll the cookie dough between the parchment. You'll want to roll the dough to about ⅛" - ¼" thick.
- Grab a cookie cutter and cut the dough to desired shapes. I used mostly small cookie cutter for this batch, but large cookie cutters work too (the cookies will still hold together). Just don't select anything too intricate.
- Transfer the cut-out cookies to the lined baking sheet, then place them in the oven. Bake at 350 degrees F for 7-9 minutes, or until golden brown.
- After baking, let the cookies cool for about 5 minutes on the baking sheet. If you try to remove them right away they will fall apart!
- Combine all icing ingredients in a small dish. Whisk until smooth.
- Optional: add whole food powders such as beet root powder, spirulina, spinach powder, turmeric, etc. to color the icing.
- Place the icing in a plastic baggie. Cut a small hole on one end and pipe the frosting onto the cooled cookies.
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