Finding treats that work for both vegan and paleo diets can feel like searching for a needle in a haystack. Between avoiding grains, dairy, and refined sugars, it sometimes seems impossible to recreate those classic cookie flavors we all grew up loving – especially when you’re trying to satisfy different dietary needs in one household.
That’s why these almond flour sugar cookies are such a game-changer: they’re completely vegan and paleo-friendly, while still delivering that soft, sweet cookie experience we all crave. Plus, they come together with just a handful of simple ingredients you probably already have in your pantry.
Why You’ll Love These Almond Flour Sugar Cookies
- Diet-friendly – These cookies check multiple boxes – they’re vegan, paleo, and gluten-free, making them perfect for anyone with dietary restrictions or preferences.
- Simple ingredients – You only need a handful of basic pantry staples to whip up these treats, with almond flour as the star ingredient.
- Quick preparation – From mixing to baking, these cookies come together in under an hour, perfect for when you need a sweet treat without spending all day in the kitchen.
- Healthier alternative – Made with nutrient-rich almond flour and less sugar than traditional cookies, these treats let you satisfy your sweet tooth without the guilt.
What Kind of Almond Flour Should I Use?
For these sugar cookies, blanched almond flour is your best bet – it’s made from almonds that have had their skins removed, resulting in a finer texture and lighter color in your finished cookies. Regular almond meal, which includes the skins, will work in a pinch but might give you a speckled appearance and slightly coarser texture. When shopping, look for “super-fine” or “finely ground” almond flour from brands like Bob’s Red Mill or King Arthur – these options will give you the most cookie-like texture. Just make sure to give your flour a quick sift before measuring to break up any lumps, and store it in the fridge or freezer to keep it fresh longer since almond flour can go rancid at room temperature.
Options for Substitutions
Need to make some swaps? Here are some helpful substitutions for these cookies:
- Almond flour: Almond flour is key for the texture and paleo-friendly nature of these cookies, but if you’re not strictly paleo, you can use cashew flour as a 1:1 replacement. Note that coconut flour won’t work as a substitute since it absorbs liquid very differently.
- Brown sugar: To keep these cookies paleo, you can swap the brown sugar for coconut sugar or date sugar in equal amounts. For a sugar-free option, use monk fruit sweetener with a touch of molasses for that brown sugar flavor.
- Granulated sugar: For the sugar coating, coconut sugar works well, though it will make the cookies darker. Monk fruit sweetener is another good option if you’re watching your sugar intake.
- Baking powder: For strict paleo followers, you can make your own baking powder by mixing 1/2 teaspoon cream of tartar with 1/4 teaspoon baking soda.
- Warm water: Unsweetened apple sauce can replace the water for extra moisture and natural sweetness – use the same amount.
Watch Out for These Mistakes While Baking
The trickiest part of making almond flour cookies is getting the right texture – these cookies can quickly become too dry and crumbly if you pack the almond flour too tightly when measuring, so remember to spoon it into your measuring cup and level it off gently.
Temperature control is crucial here – letting the dough chill for at least 30 minutes helps prevent spreading during baking, and keeping an eye on your oven temperature is essential since almond flour burns more easily than regular flour (consider checking the cookies 2-3 minutes before the recommended baking time).
A common mistake is pressing the cookies too thin before baking – aim for about 1/4 inch thickness to achieve the perfect chewy center while maintaining crispy edges, and remember that these cookies will be slightly softer when they first come out of the oven, so let them cool completely on the baking sheet for 10-15 minutes to reach their ideal texture.
What to Serve With Almond Flour Sugar Cookies?
These almond flour cookies are perfect for pairing with your favorite hot drinks and cold beverages. A warm cup of almond milk or oat milk makes a great dairy-free companion, while a cup of afternoon tea or coffee brings out the cinnamon notes in these treats. For a cozy winter snack, try serving them alongside hot chocolate made with dairy-free milk, or in summer, pair them with a cold glass of vanilla-flavored plant milk. If you’re putting together a cookie platter, these work really well next to other dietary-friendly treats like fresh fruit or dairy-free chocolate truffles.
Storage Instructions
Keep Fresh: These almond flour cookies stay perfectly crisp when stored in an airtight container at room temperature for up to 5 days. I like to place a piece of parchment paper between layers to prevent them from sticking together. Pro tip: toss in a slice of bread to help keep them soft if that’s how you prefer them!
Freeze: Want to save some for later? These cookies freeze really well for up to 3 months. Just place them in a freezer-safe container with parchment paper between layers. You can even freeze the raw cookie dough balls on a baking sheet, then transfer them to a freezer bag for fresh-baked cookies whenever you want!
Make Ahead: The cookie dough can be made up to 2 days ahead and stored in the fridge. Just wrap it tightly in plastic wrap or keep it in an airtight container. When you’re ready to bake, let it sit at room temperature for about 30 minutes so it’s easier to work with.
| Preparation Time | 15-30 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 30-50 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1000
- Protein: 20-25 g
- Fat: 60-70 g
- Carbohydrates: 80-90 g
Ingredients
- 2 cups almond flour
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 cup warm water
- 1 teaspoon cinnamon
- 1/4 cup granulated sugar
Step 1: Prepare for Baking
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
This will help prevent the cookies from sticking and make cleanup easier.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, sugar, cinnamon, baking powder, and salt.
Ensure the mixture is free from clumps for a smooth dough.
It’s important to break up any lumps for an even texture in the final cookies.
Step 3: Combine with Warm Water
Gradually add warm water to the dry ingredients and stir until everything is well combined.
Use a wooden spoon to mix; the dough should come together smoothly and evenly.
Make sure there are no dry spots left in the bowl.
Step 4: Prepare Cinnamon Sugar Coating
In a small separate bowl, combine the cinnamon and sugar.
Stir until the two ingredients are thoroughly mixed, creating an even coating for your cookie dough balls.
Step 5: Shape and Chill the Dough Balls
Using a cookie scoop or measuring out about 1 1/2 tablespoons of dough, roll the dough into small balls.
Dip each ball into the cinnamon sugar mixture, making sure they are well-coated.
Place the coated dough balls on the prepared baking sheet.
Refrigerate the balls for about 30 minutes.
This chilling step helps the cookies hold their shape while baking.
Step 6: Bake the Cookies
After chilling the dough balls, bake them in the preheated oven at 350°F (175°C) for 15 minutes or until they are just lightly golden.
Monitor them carefully to avoid over-baking, as this can make the cookies too dry.
Step 7: Cool and Serve
Once baked, allow the cookies to cool on the baking sheet for 10 minutes.
Then transfer them to a cooling rack to cool completely.
This helps the cookies firm up while maintaining their soft texture.
Enjoy your deliciously spiced cookies!