These almond flour sugar cookies are healthy, but absolutely delicious! They have a simple dough that's made with almond flour and sweetened with coconut sugar. The dough is 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!
Why You'll Love these Almond Flour Sugar Cookies
- healthy - made with simple ingredients you can feel good about eating
- paleo and vegan friendly - no wheat, no eggs, no grains, no dairy and refined sugar free
- no chill dough - the cookie dough doesn't require any chilling
- easy to make - a one bowl dough that rolls out and cuts easily and bakes in minutes.
Ingredients
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
- salt
- palm shortening (or butter)
- water
- vanilla extract
Dry Ingredients
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.
Wet Ingredients
The wet ingredients needed in this recipe include palm shortening, water and vanilla extract. Palm shortening is a great dairy free butter option. A little water is needed to moisten the cookie dough and vanilla is added for flavor.
How to Make Healthy Almond Flour Sugar Cookies
These cookies take little prep time and are no-hassle! Besides the ingredients, you'll need a baking sheet, parchment paper, a large mixing bowl, spatula, rolling pin and cookie cutters.
- 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. Add in the wet ingredients.
- First mix with a spatula or fork, then use your hands to combine the dough.
- 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 cutters 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, then transfer them to a wire cooling rack. If you try to remove them right away they will fall apart. You need to let them set first.
- Once fully cooled, frost and decorate the almond flour cookies to your liking.
Decorating Tips and Tricks
- 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.
- If you want to naturally color the icing, use powdered whole foods like beet powder, spinach powder or spirulina, squash powder or turmeric, etc. You can also purchase naturally colored options like those from Supernatural.
- 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.
- My favorite dye free sprinkle options include Supernatural Twinkles, rainbow softies, Watkins decorating sugar and Nature's Colors Sprinkles.
Storage
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
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.
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 Almond Flour Cookie Recipes
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Healthy Almond Flour Sugar Cookies (No Egg, Gluten Free)
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: about 2 dozen cookies
Description
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 gluten free, paleo, vegan and egg free.
Ingredients
Cookies
- 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 palm shortening (or butter) room temperature
- 2 Tbsp water
- 1 tsp vanilla extract
Icing
- ½ cup powdered monk fruit
- 1 Tbsp tapioca flour
- 1-2 Tbsp water (or almond milk)
- ½ tsp vanilla
Instructions
Cookies
- 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!
Icing
- 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.
Katie
My family and I love these sugar cookies and we hope you all do too!