Almond Flour Sugar Cookies
Almond Flour Sugar Cookies are an easy gluten-free option to cut-out & decorate! They are made without dairy or eggs, so they are perfect for a number of special dietary needs.
Ingredients
- 1 ½ cups blanched almond flour
- ¼ cup arrowroot starch
- 1 tablespoon melted coconut oil
- 5 tablespoons maple syrup ((at room temperature))
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon almond extract
- ⅛ teaspoon fine sea salt
Directions
- 1
Preheat oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, combine the almond flour, arrowroot starch, oil, maple syrup, vanilla, baking powder, almond extract, and salt. Stir well, until a thick, slightly sticky batter is created.
- 2
If you want to make cut-out cookies, store the cookie dough in the freezer for 30 minutes to chill. (Or stick it in the fridge for a few hours, if you're not in a hurry.)
- 3
Using a 1-ounce cookie scoop, drop the batter by rounded tablespoons onto the prepared baking sheet. Flatten the dough with your fingers, as these will not spread significantly when baked. (They will expand slightly.) Alternatively, you can roll the chilled dough between two sheets of parchment paper, and use a cookie cutter to make cut-out shapes.
- 4
Bake at 350ºF until the cookies have puffed up, about 8 to 10 minutes. After 8 minutes the cookies will have a soft center, but leave them in longer for a more firm, crisp cookie. These cookies will feel soft and fragile when you take them out of the oven, but will firm up as they cool on the pan.
- 5
Decorate the cooled cookies as desired. (Frosting recipes are included in the full post.) They will keep well at room temperature for up to 3 days, or you can keep them in an airtight container in the fridge for up to 2 weeks.