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Learn how to make maple almond flour cut out cookies! These lightly sweet, crisp-tender cookies are a breeze to prepare and are vegan, gluten-free and grain-free, too.
We decorated the house last night so I’m in full-Christmas mode. Hence, I decided to experiment and make maple-sweetened almond flour cut out cookies.
I was nervous about whether these cookies would turn out. The dough is ridiculously delicious on its own, and since the recipe has no eggs, I could have stopped there and made some no-bake balls. But rolled and cut cookies are such an iconic holiday tradition; I really wanted these to succeed so I could share them with all of you.
I’m thrilled to report that they are positively scrumptious, not to mention pretty as can be (if I do say so myself). They have a delicate crisp-tender crumb and a gentle sweetness that leaves you feeling happy, energized, and satisfied. I decided I need to eat one three along with my coffee following my morning run. I’m all about quality control here at Power Hungry.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Grain-free
- Gluten-free
- Refined sugar free
- Easy to prepare
- No mixer required (i.e., no stand mixer or handheld mixer)
You do not need a diet prescription, restriction, intolerance or allergy to make these cut-outs. In addition to being (almost) irresistible, they are also a cinch to make.
The dough will need to be chilled, so plan ahead. Beyond that, these are far easier to prepare than traditional sugar cookies.
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
For the cookies:
- blanched almond flour
- salt
- baking soda
- coconut oil
- maple syrup
- vanilla extract
For the optional icing:
- coconut milk
- maple syrup
- coconut butter (not coconut oil; also called coconut manna)
Tip: Use Finely Ground Almond Flour (not Almond Meal)
It is important to use finely ground almond flour made from blanched almonds to create a smooth, cohesive dough. Almond meal is not the same thing as blanched almond flour. The former is made from whole (skin on) almonds and will lead to a dough that is difficult to roll and will taste like it has chopped nuts throughout.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- COOKIES: In a large mixing bowl, whisk the almond flour, salt, and baking soda,
- In a small bowl, whisk the oil, maple syrup, and vanilla until blended.
- Add the oil mixture to the flour mixture, stirring until well-blended and smooth. Spoon the dough into the center of a large piece of parchment paper or wax paper.
- Wrap the dough into a disc shape and chill for at least 1 hour or until firm enough to roll.
- Preheat oven to 325F (160C). Line a large cookie sheet with parchment paper.
- Roll the chilled dough to 1/4-inch thickness between two sheets of parchment paper. Place the rolled out dough into the freezer for 5 minutes (it will make it easier to cut out shapes).
- Use cookie cutters to cut out shapes; transfer shapes to prepared cookie sheet. Chill the cut cookie shapes in freezer for 5 minutes (this will help them hold their shape when baking).
- Bake in the preheated oven for about 9 to 12 minutes (slightly longer for thicker cookies) or until golden at edges.
- Let cookies cool completely on sheet (they will firm up as they cool). Transfer to a cooling rack. Re-roll, cut and bake any remaining dough.
- OPTIONAL ICING: Place the coconut milk and maple syrup in a medium microwave safe bowl. Heat in the microwave. Heat for 20 to 30 seconds on HIGH until very hot. Add the coconut butter to the bowl. Let stand for 1 to 2 minutes until the coconut butter is melted. Whisk until completely combined.
- Place the icing in the refrigerator and chill for a 3 to 4 minutes until cooled and slightly thickened. Spread on cooled cookies, or transfer to a piping bag or a plastic zip-top bag (snip small hole at corner for bag). Pipe in decorative designs on the cooled cookies.
- Transfer cookies to an airtight container and store in the refrigerator.
I advise keeping these cookies in the refrigerator (in a covered container). They will stay fresh and remain firm, and the coconut icing will stay in place.
Happy baking!
FAQ
How should I store the Maple Almond Flour Cut Out Cookies? Store the un-iced refrigerator in an airtight container in the refrigerator for up to 2 weeks or the freezer for up to six months. Store the iced cookies in an airtight container in the refrigerator for up to one week.
How can I make sure the cookies bake evenly? To ensure even baking, use the same size cookie cutters for all of the cookies in one batch (i.e., bake small cookies with other small cookies, medium cookies with other medium cookies).
Should I chill the the extra cookie dough as I bake a batch? Yes. Cover and chill excess dough in the refrigerator or freezer in between rolling.
Related Recipes
- 2-Ingredient Almond Flour Cut-Out Cookies
- Almond Flour Graham Crackers
- 3-Ingredient Banana Almond Flour Cookies
- 4-Ingredient Chocolate Almond Flour Cookies
- Pumpkin Almond Flour Cookies
- Sweet Potato Almond Flour Cookies
- 3-Ingredient Fresh Apple Almond Flour Cookies
Maple Almond Flour Cut Out Cookies (Vegan, GF)
Equipment
Ingredients
Cookies:
- 2 cups blanched almond flour
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 1/4 cup virgin coconut oil, softened or liquid
- 1/4 cup maple syrup
- 1 tablespoon vanilla extract, GF if needed
Optional Icing
- 1/4 cup coconut milk
- 2 tablespoons maple syrup
- 1/4 cup coconut butter, (not coconut oil; also called coconut manna)
Instructions
- COOKIES: In a large mixing bowl, whisk the almond flour, salt, and baking soda,
- In a small bowl, whisk the oil, maple syrup, and vanilla until blended.
- Add the oil mixture to the flour mixture, stirring until well-blended and smooth. Spoon the dough into the center of a large piece of parchment paper or wax paper.
- Wrap the dough into a disc shape and chill for at least 1 hour or until firm enough to roll.
- Preheat oven to 325F (160C). Line a large cookie sheet with parchment paper.
- Roll the chilled dough to 1/4-inch thickness between two sheets of parchment paper. Place the rolled out dough into the freezer for 5 minutes (it will make it easier to cut out shapes).
- Use cookie cutters to cut out shapes; transfer shapes to prepared cookie sheet. Chill the cut cookie shapes in freezer for 5 minutes (this will help them hold their shape when baking). .
- Bake in the preheated oven for about 9 to 12 minutes (slightly longer for thicker cookies) or until golden at edges.
- Let cookies cool completely on sheet (they will firm up as they cool). Transfer to a cooling rack. Re-roll, cut and bake any remaining dough.
Optional Icing
- Place the coconut milk and maple syrup in a medium microwave safe bowl. Heat in the microwave. Heat for 20 to 30 seconds on HIGH until very hot. Add the coconut butter to the bowl. Let stand for 1 to 2 minutes until the coconut butter is melted. Whisk until completely combined.
- Place the icing in the refrigerator and chill for a 3 to 4 minutes until cooled and slightly thickened. Spread on cooled cookies, or transfer to a piping bag or a plastic zip-top bag (snip small hole at corner for bag). Pipe in decorative designs on the cooled cookies.
- Transfer cookies to an airtight container and store in the refrigerator.
Can you sub coconut milk with something like buttermilk? Allergies
Hi Sharon! You could sub another nondairy milk for the coconut milk.
Will the frosting set and can these be frozen?
It will set more firmly if chilled, but yes, they do freeze well!
Hey there! This recipe looks delicious. But all I have on hand right now is millet flour. Do you think that would work?
Hi Rebekah,
That would be a big change, they are very differnt flours. I would not recommend it
Delicious and quite easy! The dough was a little hard to work since it softened up quickly. But I used a small and simple heart-shaped cutter and a metal fish spatula to transfer to my cookie sheet. Other than that, very easy and practically guilt-free 🙂
My son has multiple food allergies…dairy, wheat, egg, peanut and almond. This recipe is fantastic. I love the icing , too. I made a double batch and colored some with natural food color for decorating fun.
Hi Helena,
I am so happy that you and your son enjoyed the cookies!
What if I don’t have coconut oil? Is there a substitute for that?
Unsalted butter or vegan shortening would also work 🙂
This recipe made Christmas so special for my whole family! Kiddos have multiple allergies and I eat a mostly Paleo diet. The cookies are so easy and everyone, EVERYONE loves them, even friends who do not follow any special diet at all. I also vary these by subbing half of the maple syrup with molasses and adding gingerbread spices. Perfect! And the icing is delicious and simple. Thank you so much!
Hi Phoebe,
Hurray, so glad you like the cookies! Thanks for taking the time to write a review, it is much appreciated 🙂
These turned out so well, thank you for this recipe! I am going to try adding some spice next time for a twist.
I am so glad to hear it, Carrie!
These were delicious! We didn’t get to making the icing and they were still great! I would like to try adding a little lemon juice next time to give them a lemony taste.
Yay! So glad you liked them, Riley! Yummm, lemon sounds like a grand idea
Great recipe, thanks for sharing! I made 2 batches and they turned out amazing! 🙂 Happy Holidays to you!
oo-whee! just tried these out. i left out the vanilla and added cinnamon and nutmeg. i should have left the vanilla in hindsight, but they are still ridiculously good for such simple cookies- and easily memorized recipe. now if only i can figure out how to make the almond flour…
Just made these! I used cashew flour and almond extract as replacement! Amazing! Thank you!
Wow! Those cookies look delicious! My family loves it. Really neat and as simple as I want.
GREAT recipe, keep up the good work!
Happy Holidays
Nicole