Vegan Almond Flour Sugar Cookies (Oil-free, GF)
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.
Servings: 18 cookies (2-inch/5 cm)
Ingredients
- 1.67 cups almond flour (not almond meal)
- 1/3 cup tapioca flour (see notes for options)
- 1 teaspoon baking powder (certified GF, as needed)
- 1/4 teaspoon salt
- 2 tablespoons natural cane sugar (see notes for options)
- 2 tablespoons unsweetened applesauce
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F (180C). Line a large baking sheet with parchment paper and set aside.
- In a medium bowl, whisk the almond flour, tapioca flour, sugar, baking powder, and salt until blended.
- Stir in the applesauce, maple syrup and vanilla. Stir until completely blended.
- Roll out the dough on a sheet of parchment paper or wax paper to an even 1/4-inch thickness. Alternatively, you can sprinkle the surface with a small amount of tapioca flour.
- Using 2-inch (5 cm) cookie cutters, cut out shapes from the rolled dough. (Note: 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.
- Bake the cookies in the preheated oven for 12 to 15 minutes until the surface of the cookies looks dry and the edges are slightly golden brown.
- Let the cookies cool on the baking sheet for 5 minutes and then use a spatula to transfer them to a cooling rack. Cool completely. Enjoy plain or decorate as desired.
Notes
Storage: 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.
Maple Syrup Options: 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.
Tapioca Flour Options: 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.
Cane Sugar Options: An equal amount of coconut sugar can be used in place of the natural cane sugar. The cookies will be very marginally softer if coconut sugar is used in place of cane sugar. Coconut sugar will also make the cookies slightly darker in color.
Nutrition
Serving: 1serving | Calories: 82kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Polyunsaturated Fat: 5g | Sodium: 57mg | Fiber: 1g | Sugar: 4g