Almond Flour Cut Out “Sugar”Cookies
2 cups fine ground blanched almond flour
Scant less than 1/4 teaspoon sea salt
1/4 teaspoon baking soda
3 tablespoons coconut oil, softened or liquid (*see alternative fat subs below)
1/4 cup honey
1-2 tablespoons thick applesauce
1 tablespoon gluten free vanilla extract
*Sub Ghee or Organic palm shortening for the coconut oil.
1. In a medium sized bowl, combine dry ingredients; mix together well. Then in a separate bowl, mix together the oil, honey, applesauce and vanilla.
2. Add the liquid ingredients to the dry ingredients, mix until combined and form a smooth ball. Wrap the dough in parchment paper or plastic and chill the dough for at least one hour or longer (till firm enough to roll out)
3. Preheat the oven to 325 degrees before baking.
4. Roll the dough out between two sheets of parchment paper (using a very light sprinkling of coconut flour as bench flour to keep it from sticking. Just don’t overdo it or the dough will get tough. The dough should be rolled between 1/2 inch and 1/4 inch thick, depending on what you like. Thickness of the cookie will affect the baking time. Chill the dough as needed to keep it at a workable texture. It is also helpful to put the dough into the freezer for a few minutes once rolled out and on the cookie sheet. This will help with the cutting.
5. When ready to cut out the cookies, dip the cutter in coconut flour and cut through the dough. Using a thin metal spatula, transfer the unbaked cookie to a parchment lined cookie sheet. The unbaked cookies are easiest to transfer when cold. For this reason I like to cut small batches at a time, storing half of the dough in the fridge until the next round of cutting. Once the sheet is full, chill the cutouts in the freezer again for a few minutes if needed. Chilled dough holds it form better as it bakes.
6. Bake the cookies in a 325 degree oven for about 10-12 minutes (slightly longer for thicker cookies) or till slightly golden around the edges. Baking times will vary depending on the thickness/size of the cookie.
7. Leave cookies on the cookie sheet until cool. They may seem fragile at first, but will firm up as they cool.
The amount of cookies yielded will vary depending on the size of cookie cutter you use and thickness of the cookie. These cookie are even better after being chilled in the fridge.
Mary E. says
Ack! 350 degrees or 325?
Jenni Hulet says
the 3volution of j3nn says
These look perfect!! Yum 🙂
Queen of Quinoa says
Excited to try these cookies! I've been on the look out for GF and refined SF roll out cookies. These would be perfect for the holidays!! Thanks 🙂
Pink Peppercorn and Paprika says
Great recipe! Added to my list of must-tries for the Holidays!
Big Eats Tiny Kitchen says
I love your recipes. It is evident the amount of time and care you out into preparing them, photographing the results, and writing the posts. Thank you. These cookies look marvelous.
I'm absolutely loving your blog!!! I am so glad I found it via Pinterest! I have been exclusively using coconut and almond flour for my baking and am so pleased to find someone else that does too! Thank you so much!!! I have already sent your site to a couple friends as well!
Can't tell you how excited I am to try these! My kids have long wanted cookies they can decorate! Now, any suggestions for good frosting/whatever to paint them with? Thank you for putting yourself out there!
Megan @ The Detoxinista says
Ha, the "Walking Ginger-Dead" idea is hilarious! Looks like I'll need to find some cookie cutters earlier this year than I thought. 😉
These look fantastic – but funny I've developed a gingerbread man recipe which is almost the same recipe as yours!
I will definitely be trying your "sugar" cookie recipe!
You're my hero. Love this recipe and can't wait to make with my kiddos.
Hope you're well.
I loved them…they were easy to do and soooo delicious. I will be making this often but next time I need to do a double batch, we ate them all as soon as they came out of the oven. I cut them in squares to save time. 😉
Terri D says
These cookies were super! Thanks so much for sharing! They cut out nicely. I froze the dough in four smaller "batches" in parchment paper for about 1-2 hours. Then rolled it out in smaller batches. If it got warm/sticky–I just put it back in the parchment paper and tossed it in the freezer. Rolled them out between two swatches of parchment paper. I used honey and coconut oil. Everybody loved them. Someone commented on a slight coconut flavor. We did ice some and left some plain. A keeper! Thanks for helping me survive this Christmas season with a great sugar cookie!!!
can i use cocoa butter insted of coconut oil?
Jenni Hulet says
No, they are very different. You can use palm shortening butter or ghee though.
The Honeyville makes a huge difference! I made some of these at Christmas with Trader Joe's almond flour and they were hard to work with and spread all over the pan. I bit the bullet and bought some Honeyville to make Easter cookies. They held their shape wonderfully! I made my cookies 1/4" thick and got 12 out of the recipe.
Emily Nell says
Maybe this is a dumb question, but would this work as a pie crust?
Jenni Hulet says
I've not tried this one as a pie crust. It may work well but they can be a bit on the softer side for a cookie. My Snicker-doodle cookie works great though as a crust.
I'm excited to try this recipe but three questions! Is there an icing recipe that happens to go well with these? For the coconut oil, I don't have ghee or palm shortening, would crisco vegetable shortening be acceptable? Or has someone used this recipe without the coconut oil? Thanks ;D
Jenni Hulet says
I don't have am icing recipe here on the blog. Yes, crisco is the same as palm shortening only it is differently sourced. So that can work.
Has anyone used Bob’s Red Mill? will it work, or could it use a couple pulses in my ninja to make it finer? newbie to almond flour, haven’t used it much so far. I’m dying to try this recipe because we’re supposed to me gluten free, soy free, dairy free; i also have a friend a few states away who’s low-carb/diabetic i was going to send a care package with these to. 🙂
The Urban Poser says
I’d recommend trying to regrind. I have done it with BR and the dough just doesn’t have the smoothness and roll-ability.
I made these cookies yesterday, and they were super easy and delicious! I used Trader Joe’s almond meal and it worked great. After chilling for a couple of hours, they rolled out and cut beautifully, and it was easy to gather the scraps together and re-roll multiple times, without having to re-chill. I used a heart-shaped cutter, about 2″ diameter, and got 27 cookies. My only comment was that they were sweeter than I was expecting, so next time (and I promise there will be a next time), I might try a different ratio of honey to applesauce, to increase the “tart” and decrease the “sweet” slightly. I’ll also try frosting them with sweetened coconut butter as an “icing”.
Was wondering if I can replace the honey with coconut sugar. Will this change the consistency? Thanks for any suggestions.
Jenni Hulet says
It will change the texture completely because of the reduction in liquid. You could possibly make up for it with more fat.