Almond Flour Sugar Cookies
These grain-free “sugar” cookies are the perfect base for all of your holiday frosting, sprinkles and shapes! Sweetened with maple syrup and made with almond flour, these vegan, gluten-free sugar cookies are soft in the center and just a little crispy on the edges.
Servings 12 cookies
- 2 ½ cups blanched almond flour
- ¼ cup pure maple syrup
- ½ cup unsweetened applesauce
- 1 tsp baking powder
- ⅛ tsp salt
- 1 tsp vanilla extract
- Optional: powdered sugar
Combine all ingredients except the powdered sugar in a medium bowl. Mix until a dough (a bit stickier than Play-Doh) forms. Mound the dough into a ball and chill for 10 minutes.
Place the dough on a hard surface covered with parchment or wax paper (better). Cover with a second piece of wax paper and roll the dough to about ¼-inch thick. Chill for 1 hour up to 1 day (covered with plastic wrap or wax paper to prevent drying) in the refrigerator.
Once chilled, preheat the oven to 350°F. Line a large baking sheet with parchment or a silicone baking mat. With the cookies on a pastry board or counter, use your favorite cookie cutters to cut the dough into shapes. Transfer cut cookies onto the prepared baking sheet using a spatula.
Bake about 12 minutes until very lightly golden on top and around the edges. Don't overbake these. As soon as the cookies come out of the oven, top with sprinkles, orange zest, or crushed peppermint. Transfer to a wire rack to cool completely. If desired, dust with powdered sugar once cool.
Makes about 1 dozen cookies (depending on the shape and size)
Tips for this recipe:
- This is a sticky dough. Use the wax paper to avoid a mess.
- Give the cookies plenty of time to chill.
- Don't overbake the cookies. They will dry out.
- These cookies keep well for a few days at room temperature.
Calories: 155.5kcal | Carbohydrates: 10.81g | Protein: 4.96g | Fat: 11.56g | Saturated Fat: 0.82g | Sodium: 25.36mg | Potassium: 56.28mg | Fiber: 2.58g | Sugar: 5.83g | Vitamin C: 0.1mg | Calcium: 70.75mg | Iron: 0.93mg