The perfect soft and chewy cut out sugar cookie made with only almond flour, water, and sugar. This recipe is gluten free and vegan, but most importantly – delicious!
These tasty cut out sugar cookies are a great alternative to traditional cookies! These are made with just a few simple ingredients and it’s great for anyone who is gluten free or vegan. For another super easy holiday cookie recipe check out my no bake gingerbread cookies.
Ingredients for your Almond Flour Cut Out Sugar Cookies:
- Almond Flour – pretty obvious 😛 but this is the flour I used because it is grain and gluten free, and it is dense enough to keep its shape
- Sugar – this makes the recipe sweet! You can substitute with stevia, if desired.
- Water– we use water in order to turn our flour into a dough
- Salt – always like to add a little salt to balance out the sweetness, plus it adds depth to the other flavors, but this is optional, you don’t need it for these to come out.
- Baking Powder – This helps the cookies rise just slightly.
I haven’t tried any other flours with this recipe yet so I can’t recommend that. But if you had to I would suggest a one for one swap with gluten free all purpose flour. Coconut flour will not work the same way.
For the sugar you can sub with any other granulated sweetener. Coconut sugar, cane sugar, stevia, monk fruit, etc. All sweeteners do not have the same level of sweetness so taste as you go and add more as you need!
Tips for the Best Almond Flour Cut Out Sugar Cookies!
Combine all of your cookie ingredients. I suggest starting with 1 cup of almond flour. Also, you can taste the batter and always add more sweetener if you want them sweeter (there is no egg so there is no risk with the raw dough!).
Then see how your dough feels. It is probably a little wet and sticky. That is why I suggest adding up to 4 more tablespoons of almond flour to make it a little sturdier. But you will be able to tell once you start rolling it out.
Now to the rolling. You are going to dust a little flour on your countertop before placing your dough down so it doesn’t stick. You could try more of your almond flour, but I find that a little course. I like to use gluten free all purpose or tapioca flour as my dust. Then you are going to roll with your rolling pin (Add flour to this if it sticks too) and roll until they are pretty thin. About 1/8 of an inch. Then use your cookie cutters to make your shapes, roll it back up, and repeat til it is gone!
A secret tip I like to use is to put plastic wrap down on your counter first. Just drizzle a little water on it, then spread the plastic wrap (the water keeps it in place), and then roll your dough. This helps you transfer the cookies to your baking pan more easily with less risk of damaging them. Just lift the entire plastic wrap, and transfer to the cookie sheet from that!
Your bake time will depend on the size of your cookies and your oven but I’d check them at about 8 minutes. You want the edges to start to be golden brown. These cookies won’t rise much so you need to feel them. Remember they will keep baking on the cookie sheet once it is out of the oven too.
For the icing just mix all your ingredients together, adding more powdered sugar until it is thick enough that it won’t just run off your cookie.
In addition to the listed ingredients, you will need:
- a rolling pin
- parchment paper
- Extra flour (gf ap or tapioca)
- a bowl for your cookies
- a bowl for Icing if making
If you try this recipe please leave a comment below letting me know what you think! If you remake on Instagram don’t forget to tag me at @donutworry_behealthy so I can see your creation and share in my stories!
↓PIN ME FOR LATER↓