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!
Servings: 18 cookies
Calories: 120kcal
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.
