These flavorful almond flour sugar cookies are 100% gluten-free & make a great substitution for traditional sugar cookies recipes.
Almond Flour Sugar Cookies
- 1/2 cup butter
- 1/4 cup softened coconut oil
- 3/4 cup sugar
- 2 eggs
- 2 tsp vanilla
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 1/4 cups Nut Up Almond Flour
- 1/2 cup coconut flour
In a large bowl, mix together butter, coconut oil, and sugar. Add the eggs and vanilla and continue to mix, until fully incorporated.
In a smaller bowl, combine the baking soda, salt, almond flour, and coconut flour. Slowly add the flour mixture to the creamed ingredients 1 cup at a time, mixing well after each addition (a beater or electric hand-mixer works best for this).
Form the dough into a disc and cover with plastic wrap. Refrigerate for at least 30 minutes and up to overnight. This is necessary for best baking results with your cookies.
Once ready to bake, preheat the oven to 350F. Line a 2 baking sheets with parchment paper.
Sprinkle a clean, flat surface with coconut flour and roll the dough out until it is 1/4 thick. Rub the rolling pin with coconut flour to do this. Cut out the cookies using your choice of cutters. Work somewhat quickly so the dough stays cold. Using a flour-dipped spatula, transfer the cut cookies to the baking sheets.
Gather the remaining scraps back up into a ball and roll out again. Repeat rolling and cutting out cookies until you use all the dough. If the dough gets too warm while you work with it you may need to chill it again.
Bake the cookies for 13-15 minutes, until lightly golden. These cookies need to bake longer than typical sugar cookies. They will stay soft and just get a little crispy, which is just what you want! Cool on a baking sheet for 2 minutes then transfer to a wire rack. Cool completely before frosting. Enjoy!