Gluten-Free Almond Flour

Almond Flour Sugar Cookies

Almond Flour Sugar Cookies
Original recipe by
Erin of

When using any flours/grains, nuts, seeds, etc - make sure they are labeled gluten-free. Gluten contamination of these products are very likely if they’re not produced in a dedicated facility.

To learn more about this, see
Grain-Free for the Gluten-Free

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.

We have tried a number of sugar cookie/cut out cookie recipes over the years. So far, this is the best one we have found. It’s our gluten-free holiday cookie go-to recipe. Refer to the original recipe for hints and tips for making these.

Cookie Ingredients:

1/2 cup butter, ghee, or palm shortening, softened
1/4 cup softened coconut oil
3/4 cup sugar
2 eggs
2 teaspoons vanilla
1/4 teaspoon almond extract (Penzey’s)
1/2 teaspoon baking soda (Arm & Hammer)
1/2 teaspoon fine salt
2 1/4 cups blanched almond flour (Honeyville) (scoop and slightly pack it down when you measure it)
1/2 cup coconut flour (Bob’s Red Mill GF)

Frosting Ingredients*:

1/2 cup of butter
1 1/2 cups powdered sugar
1 teaspoon vanilla
1 or 2 tablespoons of milk or almond milk


Cream together the butter, coconut oil, and brown sugar in mixer bowl. Add the eggs, vanilla, and almond extract - mix well.

Combine baking soda, salt, almond & coconut flour in separate bowl - mix well. With mixer on low, slowly add flour mixture to wet ingredients 1 cup at a time. Beat well after each addition.

Place dough on plastic wrap and form into disk. Wrap dough and refrigerate for 30 min to overnight. Overnight is best.

Preheat oven to 350F. Line two cookie sheets with parchment paper

Sprinkle coconut flour on clean flat surface. Roll out dough until it’s 1/4” thick. It helps to roll it out between two pieces of parchment paper. If not, coat rolling pin with coconut flour.
Cut cookies with your favorite cutters. Work quickly so the dough stays cold. Use spatula to transfer cookies to baking sheet.

Gather the scraps. Ball, roll, and repeat. If dough gets too warm, refrigerate it again.

Bake for 13-15 minutes - until lightly golden. Baking these longer than typical sugar cookies. This allows the outside to get a little crispy, but the inside will be soft. Cool on baking sheet for 2 minutes before transferring to cooling rack.

Frosting Directions:

Combine ingredients into mixing bowl. Mix with stand or hand mixer until fluffy.

*The amounts listed are approximate. Adjust them until it's as stiff or loose as you like.