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Perfect Gluten-Free Almond Flour Sugar Cookies Recipe

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These quick gluten-free almond flour sugar cookies are soft in the middle, slightly crisp at the edges, and come together in just 20 minutes. Made with simple pantry ingredients, they’re a crowd-pleaser that no one will guess is gluten-free.

Ingredients

Scale
  • 2 ½ cups fine blanched almond flour
  • ½ cup granulated sweetener (coconut sugar or regular granulated sugar)
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon baking soda
  • 3 tablespoons coconut oil, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup or honey
  • Optional: 2-3 tablespoons coarse sugar for rolling (turbinado or demerara)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, whisk together the dry ingredients: 2 ½ cups almond flour, ½ cup sweetener, ¼ teaspoon salt, and ¼ teaspoon baking soda. Break up any clumps.
  3. In a small bowl or measuring cup, combine the wet ingredients: 3 tablespoons melted coconut oil (cooled slightly), 1 large egg, 1 teaspoon vanilla extract, and 1 tablespoon maple syrup. Whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula until a soft dough forms. If too dry, add 1 teaspoon water at a time; if too wet, add 1 tablespoon more almond flour.
  5. Chill the dough for 10 minutes.
  6. Scoop the dough into 1.5-tablespoon balls. Roll each ball between your palms until smooth. If using coarse sugar, roll each dough ball in the sugar, pressing gently. Place on prepared baking sheet, spacing 2 inches apart.
  7. Gently flatten each dough ball with the bottom of a glass or your palm to about ½ inch thickness.
  8. Bake for 8-10 minutes. At 8 minutes, edges should be just golden and centers slightly soft and puffed.
  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  10. Repeat with remaining dough, letting the baking sheet cool between batches.

Notes

Chilling the dough is crucial to prevent spreading. For best texture, use fine blanched almond flour. Cookies taste even better the next day. Store with a slice of bread to keep soft.

Nutrition

Keywords: gluten-free sugar cookies, almond flour cookies, quick cookies, gluten-free dessert, easy sugar cookies

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