• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Zest for Baking

  • Home
  • Start Here
  • Recipes
    • Bagels
    • Biscuits
    • Bread Machine
    • Cake
    • Cookies
    • Cupcakes
    • Donuts
    • Frostings
    • Muffins
    • Pancakes
    • Quick Bread
    • Rolls
    • Sandwich Bread
    • Scones
    • Snacks
    • Gluten Free Side Dishes
    • Waffles
    • Yeast Breads
  • Resources
    • Baking Tips
    • Gluten Free Flours
    • Using Substitutes
  • About
    • Get 15 Free Gluten Free Bread Recipes!
menu icon
go to homepage
  • Start Here
  • Recipes
  • Resources
  • About
  • Classes & Books
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Start Here
    • Recipes
    • Resources
    • About
    • Classes & Books
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Cookies

    Soft Almond Flour Sugar Cookies

    Published: Aug 4, 2020 · Modified: Dec 1, 2022 by Christine · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    These almond flour sugar cookies are pillowy soft and reminiscent of the fluffy grocery store kind. Topped with a drizzle of buttery glaze, no one will notice that they’re gluten free, dairy free and grain free too!

    Want more gluten free cookie recipes? Check out these monster cookies, these Mexican wedding cookies and these peanut butter cookies!

    almond flour sugar cookies piped with glaze

    This post contains affiliate links. Affiliate links support Zest For Baking at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

    Table of contents

    • Why these cookies are a must-make!
    • 💭Pro tips
    • Ingredients & substitutions
    • Mixing
    • 🌡️Note on chill time
    • Portioning & baking
    • 🍪Baked cookie tip
    • Glazing
    • Storage
    • FAQ's
    • More cookie recipes!
    • Recipe

    Why these cookies are a must-make!

    Sink your teeth into these super soft sugar cookies and you’ll never want another type of cookie again! (Well, except for maybe these strawberry cookies or these pumpkin chocolate chip cookies!) But other sugar cookies don’t stand a chance. These are perfectly sweetened, easy to mix (no mixer required!) and they actually get softer by the day. Here's what else you'll love about these cookies:

    • They are gluten, dairy and grain free
    • Super quick to mix
    • They stay fresh and soft for up to 4 days
    • No mixer required
    • A quick, 30 minute refrigeration time
    almond flour sugar cookies on a cookie sheet

    💭Pro tips

    The recipe for these soft almond cookies is super simple. However, there are some steps that you'll need to follow for the best, most delicious almond flour sugar cookies.

    1. Use room temperature ingredients

    One of the keys to successful gluten free baking is to make sure all the ingredients are at room temperature before combining. That goes for flours too. If you store your flour in the refrigerator, let it warm up before using it. More on why this is important here.

    2. Refrigerate the batter

    Refrigerating the batter for 30 minutes before baking helps firm up the butter so the cookies don't spread too much while baking.

    3. Measure by weight

    Use a digital scale such as this one for measuring the flour. Measuring by weight ensures you have the correct amount of flour in the recipe. Check out the masterclass to see what a difference even a Tablespoon makes!

    4. Mix thoroughly

    Make sure to use a sturdy spoon for mixing the batter. Mix the batter for about a minute to ensure everything is completely combined.

    5. Use these helpful tools

    Here are a few helpful tools that make preparing these almond flour sugar cookies super quick and easy.

    Digital scale

    Mixing bowls

    Rubber spatula

    Sturdy spoon

    Cookie sheet

    1 Tablespoon cookie scoop

    Parchment paper

    Wire cooling rack

    almond flour sugar cookies unglazed cookies

    Ingredients & substitutions

    Just 9 ingredients and you are on your way to low carb sugar cookies!

    Almond flour - The recipe was tested with this brand of almond flour. Other brands may work, but they have not been tested.

    Xanthan gum - Xanthan gum helps bind the cookie dough, I would not recommend substituting it.

    Baking soda - I do not recommend substituting the baking soda.

    Salt - Salt can be omitted if you're following a low or no salt diet.

    Egg - I do not recommend an egg substitute in this recipe.

    Coconut sugar - Granulated sugar can be used for the coconut sugar. Or use a sugar substitute like Swerve.

    Vegan butter - Melted coconut oil can be used in place of the melted vegan butter.

    Maple syrup - Use pure maple syrup in this recipe, not maple flavored syrup.

    Vanilla extract - There is no substitute for the vanilla extract.

    And if you opt for the delicious glaze, just pull out some powdered sugar, butter, vanilla extract and almond milk.

    Measurements for each ingredient, along with detailed instructions for making the cookies are in the recipe card below.

    Mixing

    steps to making cookies.

    This is one of the easiest ways to make cookies – just add the melted butter, maple syrup, coconut sugar, vanilla extract and egg in a large mixing bowl and stir with a whisk to combine, as in step 1. Then in another bowl, add the dry ingredients and mix well (step 2). Add the dry ingredients to the liquid ingredients (step 3) and mix well (step 4).

    Cover the batter bowl with plastic wrap (step 5) and refrigerate for 30 minutes. The batter will solidify and be ready to portion after the chill time.

    🌡️Note on chill time

    Chilling the batter (rather than just letting it sit at room temperature) helps firm up the melted butter so the cookies don't spread too much.

    Portioning & baking

    almond flour sugar cookies balls of dough
    almond flour sugar cookies pat dough on a cookie sheet

    Once the dough has chilled, remove it from the refrigerator and use a cookie scoop to portion the batter into balls on a lined cookie sheet. Place each ball of dough on a cookie sheet and press down just to flatten a bit.

    Bake at 350 F for about 12 minutes. Once they’re done baking, let them cool on the cookie sheet for a few minutes before removing to wire racks to cool completely.

    🍪Baked cookie tip

    Use a very flat spatula when removing the cookies to prevent them from sticking to the bottom of the baking pan.

    Glazing

    almond flour sugar cookies glaze ingredients
    almond flour sugar cookies mixing glaze

    The glaze adds a bit more punch to an already amazing cookie. It’s easy to mix together IF you have super soft butter. The butter should be on the verge of being completely melted. Mix it with some powdered sugar, vanilla extract and almond milk. The consistency should be thin, but thick enough to be piped.

    almond flour sugar cookies glaze in a plastic bag

    Add the glaze to a plastic baggie and cut a small hole in the corner of it (start with a tiny hole, then you can always trim off more if you’d like the glaze thicker). Pipe glaze across the tops of the cookies. The glaze should firm up within a few minutes, depending on how thick it is.

    Storage

    These almond flour sugar cookies are soft, delicately sweet and very easy to make - plus they store incredibly well. Add the baked cookies to a plastic bag and seal. They will stay fresh for up to 4 days. Cookie dough can also be made ahead of time. Prepare the cookies as directed but place the batter in a well sealed plastic container at the refrigeration point for up to 5 days. Bake as directed.

    FAQ's

    Are these cookies good for rolled, cut-out sugar cookies?

    As good as these cookies are, they are not good for cut-out sugar cookies. Instead, this sugar cookie recipe is the one to turn to for the perfect rolled out sugar cookie dough.

    How many cookies does this recipe make? Can I double the recipe?

    The recipe makes between 18 and 20 cookies. Doubling it is not recommended but if you want more cookies, just make 2 batches side by side. That way you get more cookies, and still preserve the balance in the original recipe!

    Can I substitute the almond flour with another type of flour?

    Since almond flour is the primary ingredient in this recipe, I wouldn’t recommend trying to substitute it. I do have a good chart for flour and starch substitutions or reference this post specifically about almond flour substitutes, but this recipe has not been tested with any other type of flour.

    Do I have to refrigerate the dough?

    Yes! Refrigerating the dough helps firm up the batter just enough to hold the cookies together. Without that extra chill, they will spread more than normal.

    Can I skip the glaze?

    You can absolutely skip the glaze. These cookies are very soft and tasty on their own. The glaze just adds a bit of extra punch to an already delicious tasting cookie.

    More cookie recipes!

    • Gluten Free Double Chocolate Chip Cookies (Dairy Free)
    • Chewy Gluten Free Molasses Cookies
    • The Ultimate Cassava Flour Cookies (Dairy Free)
    • Flourless Gluten Free Monster Cookies

    Recipe

    Did you make and love this recipe? Give it your review and star rating rating below! And make sure to follow me on Instagram, Pinterest and Facebook too!

    almond flour sugar cookies piped with glaze

    Soft Almond Flour Sugar Cookies

    These almond flour sugar cookies are pillowy soft and reminiscent of the fluffy grocery store kind. Topped with a drizzle of buttery glaze, no one will notice that they’re gluten free, dairy free and grain free too!
    4.20 from 5 votes
    Print Pin Rate
    Course: Appetizer, Dessert, Snack
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 12 minutes
    Chill time: 30 minutes
    Total Time: 1 hour 2 minutes
    Servings: 18 cookies
    Calories: 120kcal
    Author: Christine

    Ingredients

    For cookies:

    • ¼ cup vegan butter melted
    • ¼ cup pure maple syrup
    • ¼ cup coconut sugar
    • 1 teaspoon vanilla extract
    • 1 egg
    • 190 grams almond flour about 2 cups
    • ½ teaspoon xanthan gum
    • ½ teaspoon baking soda
    • ½ teaspoon salt

    For glaze:

    • ½ cup powdered sugar
    • 1 Tablespoon vegan butter very soft
    • 1 Tablespoon almond milk
    • ½ teaspoon vanilla extract

    Instructions

    Make cookie dough:

    • In a large bowl, add melted butter, maple syrup, coconut sugar, vanilla extract and egg. Whisk until fully mixed.
    • In a medium bowl, add almond flour, xanthan gum, baking soda and salt. Mix until fully combined.
    • Stir the dry ingredients into the wet and mix with a sturdy spoon until combined (about 1 minute).
    • Cover the mixing bowl with a piece of plastic wrap and place in the refrigerator for 30 minutes to chill.
    • Meanwhile preheat oven to 350 F and prepare baking pans by placing a sheet of parchment on them.
    • After the chill time, use a cookie scoop and scoop out a Tablespoon size portion of dough and place on the prepared cookie sheet.
    • Press each cookie down slightly, so it flattens the tops of them.
    • Bake each sheet for 12 minutes.
    • Remove pan from the oven and let the pan cool on a wire rack for about 10 minutes.
    • Remove cookies from the pan to the wire rack to cool completely.

    Prepare glaze:

    • In a medium bowl, add the powdered sugar, soft butter and almond milk. Mix with a sturdy spoon until glaze comes together.
    • Add vanilla extract and finish mixing.
    • Add glaze to a plastic baggie and cut off a small tip of the edge of the bag.
    • Pipe a drizzle of glaze across each cooled cookie.

    Notes

    • Make sure ingredients are at room temperature, except melted butter.
    • Recipe was tested with this brand of almond flour, others may work, but they have not been tested.
    • Granulated sugar can be used in place of the coconut sugar.
    • I do not recommend an egg replacement in this recipe.
    • This recipe will not make rolled cookies. 
    • Instead of doubling the recipe, make 2 batches side by side.
    • Chill the batter for 30 minutes.
    • Place glaze in a plastic baggie to make piping easier.
    • Store cookies in a sealed plastic bag, at room temperature, for up to 4 days.

    Nutrition

    Calories: 120kcal | Carbohydrates: 11g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 132mg | Potassium: 13mg | Fiber: 1g | Sugar: 8g | Vitamin A: 163IU | Calcium: 29mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @zest_for_baking or tag #zestforbaking!

    Hungry for more?! Check out these recipes next!

    • Gluten Free Strawberry Shortcakes
    • Gluten Free Buckwheat Bread
    • Cassava Flour Tortillas
    • Gluten Free Lemon Pound Cake
    • Almond Flour Graham Cracker Crust
    • Coconut Flour Zucchini Bread

    Reader Interactions

    Previous Post One-Bowl Gluten Free Strawberry Cake {Dairy Free}
    Next Post Easy Gluten Free French Toast Casserole {Dairy Free}

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Christine Brady.

    Hi, I'm Christine, a gluten free baker living in sunny Texas! Zest for Baking is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

    More about me →


    Easter Baking

    • Gluten Free Blueberry Cake
    • Traditional Gluten Free Easter Bread
    • Gluten Free Hot Cross Buns (With Dairy Free Option)
    • Pull-Apart Gluten Free Parmesan Rolls (Dairy Free)
    • The Very Best Gluten Free Dinner Rolls {Dairy Free}
    • One-Bowl Gluten Free Strawberry Cake {Dairy Free}

    Cookbooks make great gifts!

    up close image of book cover

    Gluten Free Baking Help

    • 6 Best Substitutes for Psyllium Husk Powder
    • The Top Substitutes for Millet Flour
    • The 8 Best Sweet Rice Flour Substitutes
    • 7 Best Cassava Flour Substitutes
    • Top 9 Arrowroot Flour Substitutes
    • Top 4 Teff Flour Substitutes

    More baking help

    Footer

    ↑ back to top

    Featured On

    About


    Since 2013, Christine has been helping readers with gluten free baking challenges and substitution issues, all while creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

    Browse


    • Start Here
    • Guide to Gluten Free Flour Substitutes
    • Alternatives to Xanthan Gum & Guar Gum
    • Gluten Free Oat Flour Substitutes
    • Gluten Free White Bread Recipe
    • Soft Gluten Free Breadsticks
    • Gluten Free Dairy Free Dinner Rolls
    • Millet Flour Biscuits
    • Gluten Free Baking Masterclass
    • Classes & Products

    Information


    About

    Contact

    Privacy

    Terms of Use

    • Instagram
    • Facebook
    • Pinterest

    Copyright © 2023 | Zest For Baking | Privacy Policy 

    • 207