Almond flour sugar cookies are nod to the classic sugar cookie but are made with ingredients that are gluten free. These round, thin cookies are formed from balls of cookie dough that are rolled in sugar before baking. The result is a homemade gluten free treat with a crunchy outside and slightly chewy inside. They stay fresh for days and keep well in a tin.
If you like these gluten free cookies, you’ll love the lemon version I made of lemon almond flour cookies!
How do you make almond flour sugar cookies?
- Beat the sugar and butter until fluffy in a stand mixer. Add the egg and vanilla.
- Combine the dry ingredients of almond flour, tapioca flour, baking powder, and salt. Add these dry ingredients to the bowl of the stand mixer. Blend until combined.
- Form small balls of dough. Roll the dough balls in sugar.
- Bake for 10-12 minute at 350 degrees F. Let the cookies cool on the baking pan before moving to a wire rack.
Making almond flour recipes is a good place to start when learning to bake gluten free. Sometimes it is recommended to substitute almond flour in the same proportions for traditional flour, but I don’t find this to be the best method.
Are you new to gluten free baking? Read this guide on gluten free baking!
The texture changes if you only use almond flour. Almond flour is a sponge for moisture in a recipe (so you may want to add more liquid) and benefits from the addition of another type of gluten free flour to balance it. Here I’ve used a small amount of tapioca flour which was a good fit for a classic sugar cookie feel.
Tips for baking gluten free sugar cookies
Start with small balls of dough. Use only about a tablespoon sized scoop of dough to form the balls then roll them in a small bowl filled with sugar. Coating the unbaked dough in sugar lends that crackled texture once the cookies bake.
Sugar cookies made with almond flour have a tendency to spread while they bake so give each ball of cookie dough plenty of space on the parchment lined baking sheet.
When these cookies come out of the oven they will need time to cool slightly on the baking sheet before moving them to a cooling rack. Don’t try to move them too quickly as they won’t have the structure right away and will appear under-cooked.
As long as you spot just a touch of browning on the underside edge of the cookie, your almond flour sugar cookies are done baking. The tops will stay a light golden color while the base of the cookies will be lightly browned. A little crunchy and a little chewy is perfection.
Is there a difference between almond flour and almond meal?
Both almond flour and almond meal are ground almonds. Usually almond flour is lighter in color and is made from blanched almonds that have had their skins removed. Because of this detail, almond flour is often more finely ground as compared to almond meal.
Almond meal is made from whole almonds (unblanched) and tends to be a bit more coarse. You may also see a range of colors that are due to the skins of the almonds.
Both almond flour and almond meal are wonderful for gluten free baking. If you wish for a more uniform texture in your baked goods, choose baking with almond flour. If you don’t mind the rustic look of almond meal, it is a solid option as well.
What is tapioca flour?
Tapioca flour is also known as tapioca starch and comes from the root of the cassava plant. It looks like cornstarch and has similar characteristics. You may use tapioca flour to thicken sauces when cooking or in baking it adds a chewiness to the interior while offering a crisp exterior.
I bake with tapioca flour from Bob’s Red Mill and learned a lot about their product from their website that shares a lot more information.
- 1 stick of butter (4 ounces)
- 1 cup sugar, plus 1/4 cup sugar separated
- 1 egg
- 1 teaspoon vanilla
- 2 cups almond flour
- 1/4 cup tapioca flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Beat the butter and 1 cup sugar in a stand mixer. Add the egg and vanilla.
- In a separate bowl, stir together the dry ingredients of almond flour, tapioca flour, baking powder and salt.
- Add the dry ingredients to the wet mixture in the stand mixer. Blend until just combined.
- Make balls of dough with one tablespoon scoops. Roll the dough balls in sugar.
- Place on a parchment lined baking sheet.
- Bake at 350 degrees F for 11-13 minutes.
Leave plenty of room between each ball of cookie dough on the baking sheet. These cookies spread.
Allow the cookies to cool slightly on the baking tray after you remove them from the oven before moving to a cooling rack.
Amount Per Serving: Calories: 109Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 14mgSodium: 61mgCarbohydrates: 11gFiber: 1gSugar: 9gProtein: 2g
What type of cookies last in a tin?
- molasses cookies
- cut out cookies
- gingerbread cookies
Any type of cookie that will maintain its shape and moisture would be good for storing in a cookie tin.
How can I package cookies?
Yes, cookie tins are easy to come by at the grocery store or craft store. You can reuse these tins year to year.
If you are looking for a way to upcycle a container that you may already have at home, try this creative twist on a Pringles can to make simple and decorative containers for your cookies.
Can I send cookies through the mail?
Sending cookies that you’ve baked at home through the mail can be a challenge. Start first with choosing cookies that travel well. Most cookies that do well in cookie tins will do well in the mail. Avoid fragile cookies such as meringues or other types of cookies that have pieces that might break off in transit.
Here’s a post that describes how I like to package my cookies before sending them off to USPS.
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Looking for more gluten free cookie recipes? You will love these!
Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.