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Gluten-free almond flour sugar cookies on cooling rack with golden edges in bright natural kitchen light.

Almond Flour Sugar Cookies

Tender, naturally gluten-free sugar cookies made with almond flour. Lightly sweet with subtle almond flavor — a nutritious twist on the classic.
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Equipment

  • Large mixing bowl
  • Electric mixer or whisk
  • Cookie scoop
  • Baking sheets
  • - Parchment paper
  • Cooling rack

Ingredients
  

  • For the Cookies
  • 3 cups almond flour blanched
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup coconut oil softened
  • 1/3 cup honey or maple syrup
  • 1 large egg
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • For Topping Optional
  • 2 tbsp coconut sugar for sprinkling

Instructions
 

  • Preheat Oven: Set to 325 degrees F and line baking sheets with parchment paper.
  • Mix Dry Ingredients: Whisk together almond flour, baking soda, and salt.
  • Combine Wet Ingredients: Beat coconut oil and honey until smooth. Add egg, vanilla, and almond extract.
  • Form Dough: Stir wet ingredients into dry mixture until combined. Dough will be slightly sticky.
  • Chill: Refrigerate dough for 20 minutes for easier handling.
  • Shape: Scoop dough into 1-inch balls. Place 2 inches apart on sheets.
  • Flatten: Gently press each ball with fork or bottom of glass to 1/4-inch thickness.
  • Sprinkle: Lightly sprinkle tops with coconut sugar if desired.
  • Bake: Bake 8-10 minutes until edges are just golden. Do not overbake.
  • Cool: Let cool on sheets 10 minutes before transferring to rack.

Notes

Use blanched almond flour for lightest texture.
These cookies are more delicate than traditional sugar cookies.
Add lemon zest for bright citrus flavor.
Store in airtight container for up to 5 days.
Freeze baked cookies for up to 2 months.