Vegan almond flour sugar cookies that are oil-free, grain-free, gluten-free, and perfect for plain or decorated cut-out cookies. You do not need to chill the dough, simply mix, roll, cut, and bake.
It is amusing that I have a post about sugar cookies. Because I do not like sugar cookies. Let me rephrase that: I do not like most sugar cookies. The reason? Too often they taste like sugar, and flour, and little else.
So how about a sugar cookie that is all about flavor, not sugar? Notably, buttery flavor, even though there is no butter (or margarine, or any oils) in the recipe?
Yes. Please. Welcome Vegan Almond Flour Sugar Cookies.
These minimalist beauties are perfect for sharing at all kinds of springtime celebrations in the months ahead. They are beautiful plain, but can be elevated by cutting with various cookie cutters and adding a few spare decorations–a squiggle of powdered sugar icing, or a freckling of sprinkles–too.
- Vegan (egg-free, dairy-free)
- Fast & easy
- Made in one bowl
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
- Superfine almond flour
- Tapioca flour
- Unsweetened applesauce
- Maple syrup
- Natural cane sugar (or coconut sugar)
- Baking powder (certified gluten-free, as needed)
- Vanilla extract
- Salt (always optional/adjustable)
Tapioca flour has a twofold function. First, it holds the cookies together (in the absence of gluten and eggs). Second, it contributes to the fine texture of the cookies.
What is Superfine Almond Flour?
Superfine almond flour (which can also be labeled extra fine or ultra fine) is made from blanched almonds (i.e., almonds with the brown skins removed). The almonds are ground to a very fine consistency and then sifted.
Superfine almond flour works best for these cookies, creating a texture akin to tradition white flour cookies. If the almond flour you have on hand does not indicate it is very fine consistency, you can always give it a whirl in the blender or food processor, and then sift it.
Step by Step Directions
Note that the complete directions are also in the recipe card below.
Step One: Prepare a Baking Sheet & Preheat Oven
Step Two: Whisk the Dry Ingredients
Step Three: Add the Wet Ingredients
Stir in the applesauce, maple syrup and vanilla. You do not have to worry about over-mixing because there is no gluten in the recipe (i.e., no chance of tough cookies from overworked gluten). Stir until completely blended.
Step Four: Roll Out the Dough
Step Five: Cut Out Shapes
Using 2-inch (5 cm) cookie cutters, cut out shapes from the rolled dough. You can use large or smaller shapes, but do all of one size (no matter the size) for even baking.
Use a metal spatula, transfer the cookie shapes to the prepared baking sheet, spacing two inches apart. Re-roll the dough and cut out more shapes, repeating until all of the dough has been used.
Step Six: Bake the Cookies
Bake in the preheated oven for 12 to 15 minutes until the surface of the cookies looks dry and the edges are very slightly golden brown.
Step Eight: Cool the Cookies
Taste & Texture of the Vegan Almond Flour Cut-Out Cookies
The cookies are firm, but not hard, with a little bit of chewiness and crisp edges (i.e., very similar to traditional cookies).
The cookies have a buttery flavor, which comes from the almond flour. You can swap the vanilla with some almond extract, or some finely grated citrus zest (e.g., lemon, lime, or orange), or can add spices (e.g., cinnamon, ginger, cardamom, cloves, pumpkin pie spices) if you like.
Decorate the Cookies as Desired
How Should I Store the Cookies?
Store the cookies in an airtight container at cool room temperature for two days, the refrigerator for 1 week, or the freezer for up to six months.
Do These Hold Their Shape?
Yes! The cookies do not spread so you get perfect, clean-edged cookies.
Can I Make the Dough Ahead of Time?
Yes! Cover and refrigerate the dough for up to 2 days in advance, or freeze it for up to 3 months (tightly wrapped in an airtight container). Bring the dough close to room temperature before rolling.
Can I Substitute Another Starch for the Tapioca Flour ?
You (likely) can use another starch, such as potato starch (not potato flour), arrowroot or cornstarch. I have not tested the recipe with other starches. Keep in mind that substituting a different starch will likely result in a different texture. Tapioca adds a slight chewiness to the cookies that other starches do not.
Will Coconut Sugar Change the Texture of the Cookies?
Can I Substitute Something for the Maple Syrup?
Yes. For the best consistency, I suggest you keep the one part sugar, one part syrup combination (to achieve crisp cookies with a little bit of chew). In place of the maple syrup, use an equal amount of brown rice syrup, agave nectar, or honey, if you are not vegan. You can also use date syrup, but it will make the cookies darker.
Can I Use Something Other than Almond Flour?
No, this particular recipe can only be made with almond flour. If you are looking for cut-out cookies using other flours, check out the following: