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Almond Flour Sugar Cookies

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.

Stack of almond flour sugar cookies on a white plate with milk in background

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?

  1. Beat the sugar and butter until fluffy in a stand mixer. Add the egg and vanilla.
  2. 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.
  3. Form small balls of dough. Roll the dough balls in sugar. 
  4. 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. 

A ball of gluten free cookie dough in a bowl of sugar

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.

Four balls of almond flour sugar cookie dough on a 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.

overhead photo of gluten free sugar cookie on wire cooling rack
Yield: 30

Almond Flour Sugar Cookies

overhead photo of gluten free sugar cookie on wire cooling rack

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.

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Ingredients

  • 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

Instructions

  1. Beat the butter and 1 cup sugar in a stand mixer. Add the egg and vanilla.
  2. In a separate bowl, stir together the dry ingredients of almond flour, tapioca flour, baking powder and salt.
  3. Add the dry ingredients to the wet mixture in the stand mixer. Blend until just combined.
  4. Make balls of dough with one tablespoon scoops. Roll the dough balls in sugar.
  5. Place on a parchment lined baking sheet.
  6. Bake at 350 degrees F for 11-13 minutes.

Notes

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.

Nutrition Information:

Yield:

30

Serving Size:

1

Amount Per Serving: Calories: 109Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 14mgSodium: 61mgCarbohydrates: 11gFiber: 1gSugar: 9gProtein: 2g

Nutrition calculation is an estimate provided by Nutritionix

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

What type of cookies last in a tin?

  • shortbread 
  • molasses cookies
  • cut out cookies
  • gingerbread cookies
  • biscotti

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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Pinterest photo of gluten free sugar cookies on gold cooling rack

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Pamela Roberts

Wednesday 2nd of September 2020

I love these cookies! Incredibly easy to make. I have to eat gluten free. While my husband can eat anything. My husband prefers chocolate chip but he devoured these. Going to make them again for labor Day.

Holly Baker

Friday 4th of September 2020

Thanks for your comment! I am so happy to know that your family enjoys these cookies!

Bonnie

Sunday 9th of August 2020

CAN YOU USE COCONUT FLOUR IN PLACE OF THE TAPIOCA FLOUR?

Holly Baker

Thursday 13th of August 2020

I've not tried using coconut flour instead of tapioca. Coconut flour tends to soak up a lot of liquid so the cookies may have a different texture.

Brandon

Wednesday 24th of April 2019

Is there a lower carb substitute for the tapioca flour? Can it be omitted or replaced with something else?

Holly Baker

Saturday 27th of April 2019

Hi Brandon, I haven't tried another type of flour to substitute for the tapioca flour. More almond flour or perhaps rice flour should work. Let me know what you try and how it goes!

Linda

Saturday 2nd of February 2019

These cookies were a big hit but I did have a problem with them getting sticky later even though I left them on the racks for a while. I took them out and let them dry again and that helped the sticking to each other in the tin but is that because I didn't bake them long enough? Thanks. This one is a keeper!

Holly Baker

Saturday 2nd of February 2019

Hi Linda, I am glad you liked the cookies but sorry to hear they stuck together. I haven't had that trouble before. It could be because of the outer sugar coating. Do you live somewhere that has a lot of humidity? Try layering the cookies in between sheets of parchment in the cookie tin. That should help!

Laura

Tuesday 18th of December 2018

Another fan of nut flours and meals here--I love the idea of making this style of cookie with almond flour.