Tasty Gluten Free & Dairy Free Almond Flour Sugar Cookies

When the holidays roll around, finding treats that everyone can enjoy can be tricky. As someone who has family members with dietary restrictions, I know the disappointment of watching others dive into cookies while you sit there empty-handed. That’s exactly why these almond flour sugar cookies have become such a hit in our house. They’re gluten-free and dairy-free, but trust me, you’d never know it.

These cookies remind me of the traditional sugar cookies my mom used to make, but with a few simple swaps that make them accessible to more people. I love making a big batch on Sunday afternoon while my kids help with the decorating. Sometimes the sprinkles end up more on the counter than on the cookies, but that’s just part of the fun.

The best part? Everyone who tries these cookies – whether they avoid gluten and dairy or not – keeps coming back for seconds. And isn’t that what holiday baking is all about? Bringing people together, regardless of their dietary needs.

What Kind of Almond Flour Should I Use?

For these sugar cookies, blanched almond flour is definitely the way to go – and the recipe specifically calls for it for good reason. Regular almond flour (sometimes called almond meal) includes the skins and tends to be more coarsely ground, which can make your cookies turn out grainy or speckled. Blanched almond flour is made from almonds that have had their skins removed and is ground much finer, giving you that smooth, tender cookie texture you’re looking for. When shopping, look for packages labeled “fine” or “super-fine” blanched almond flour – brands like Bob’s Red Mill or King Arthur are reliable choices. Just make sure to give your flour a quick sift if you notice any lumps, as almond flour can sometimes clump together in storage.

Options for Substitutions

Making these cookies allergy-friendly? Here are some helpful swaps you can try:

• Butter: For a dairy-free version, use coconut oil (in solid form) or dairy-free butter substitutes like Earth Balance sticks. Just make sure they’re at room temperature before using.
• Almond flour: While almond flour is key for the texture of these cookies, if you have a nut allergy, try sunflower seed flour as a 1:1 replacement. Note that sunflower seed flour can turn baked goods slightly green due to a natural reaction – it’s completely safe to eat!
• Coconut flour: This is a unique flour that’s hard to substitute since it’s very absorbent. If needed, you can use 2-3 times the amount of almond flour instead, but the texture might be slightly different.
• Tapioca flour: Arrowroot powder or cornstarch work well as 1:1 replacements here.
• White cane sugar: Regular granulated sugar works perfectly fine. For a less refined option, coconut sugar can work too, but it will make the cookies slightly darker and give them a subtle caramel taste.
• Milk in frosting: Any non-dairy milk (almond, oat, coconut) will work for the frosting. Just add it gradually as some alternatives are thinner than others.

Watch Out for These Mistakes While Baking

The biggest challenge when making almond flour sugar cookies is getting the texture right – these cookies can become too 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 with a knife.

Temperature control is crucial – working with room temperature ingredients isn’t just a suggestion, it’s essential for proper mixing, and chilling the dough for at least 30 minutes before baking helps prevent the cookies from spreading too much in the oven.

Many bakers make the mistake of overbaking these delicate cookies – they should be removed from the oven when they’re still slightly soft in the center and just starting to turn golden at the edges, as they’ll continue to firm up while cooling on the baking sheet.

For the best texture, let them cool completely on the baking sheet for at least 15 minutes before moving them to a wire rack, as gluten-free cookies are more fragile when warm and can break easily if handled too soon.

What to Serve With Almond Flour Sugar Cookies?

These soft and sweet cookies are perfect for pairing with your favorite hot or cold drinks! A warm cup of coffee or tea makes these cookies even more enjoyable – I especially love them with a chai latte or classic black coffee. For the kids (or kids at heart), try serving them with a cold glass of almond milk or oat milk to keep with the dairy-free theme. Since these cookies are on the sweet side, they also go really well with fresh berries on the side, which adds a nice tartness to balance out the sugary goodness.

Storage Instructions

Keep Fresh: These almond flour sugar cookies stay perfectly sweet when kept in an airtight container at room temperature for up to 5 days. If you’ve frosted them, place a piece of parchment paper between layers to keep the frosting looking nice. For unfrosted cookies, you can simply stack them.

Refrigerate: If you live in a warm climate or want them to last longer, pop your frosted cookies in the fridge in an airtight container. They’ll stay fresh for up to a week this way. Just remember that almond flour cookies can get slightly softer in the fridge.

Freeze: These cookies are great for making ahead! Store unfrosted cookies in a freezer-safe container with parchment paper between layers for up to 3 months. I don’t recommend freezing frosted cookies as the texture of the frosting can change when thawed.

Make Ahead: You can prepare the cookie dough ahead of time and keep it wrapped in plastic wrap in the fridge for up to 2 days. When you’re ready to bake, just let it sit at room temperature for about 15 minutes until it’s soft enough to roll out.

Preparation Time	20-30 minutes
Cooking Time	9-12 minutes per batch
Total Time	2 hours 29 minutes – 24 hours 12 minutes (includes chilling time)
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3000
• Protein: 25-30 g
• Fat: 200-220 g
• Carbohydrates: 300-320 g

Ingredients

• 6 tablespoons butter at room temp
• 3/4 cup white cane sugar
• 1 egg
• 1 teaspoon vanilla essence
• 2 cups almond flour (blanched)
• 3 tablespoons coconut flour
• 2 tablespoons tapioca flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, softened at room temperature
• 2 cups icing sugar
• 1 tablespoon milk
• 1 teaspoon vanilla extract

Step 1: Prepare the Dough

Place room temperature butter into a bowl or the bowl of a stand mixer.

Add in the sugar and cream them together for about 30 seconds, or until well combined and smooth.

Beat in the egg and vanilla until fully incorporated.

Gradually add all the remaining dry ingredients, using a wooden spoon or rubber spatula to combine until a dough forms.

Once the dough is ready, cover it and let it chill in the refrigerator for at least 2 hours, up to 24 hours.

Chilling the dough is crucial for the best texture, so don’t skip this step!

Step 2: Roll Out and Cut the Cookies

Once the dough has chilled, preheat your oven to 350 degrees Fahrenheit.

Remove the dough from the refrigerator and place it onto a piece of parchment paper.

Roll it out with a rolling pin until the dough is about 1/4 inch thick.

Adjust thickness according to your preference for thicker cookies.

Use a cookie cutter to cut the dough into shapes.

Gently slide a lightly greased spatula under each cookie, with the cookie cutter still in place, and transfer to a baking sheet lined with parchment paper.

Carefully remove the cookie cutter to maintain the shape.

Repeat this process until all dough is used, rolling it out again as needed.

Allow some space between each cookie as they will spread slightly during baking.

Step 3: Bake the Cookies

Only bake one cookie sheet at a time for even baking.

Bake the cookies for 9-12 minutes, depending on your oven.

They are finished when the edges are just starting to turn golden brown.

Keep a close eye on them as they can quickly go from golden to burnt.

The cookies will still be soft when you remove them from the oven but they will firm up as they cool.

Step 4: Make the Icing

While the cookies cool, prepare the icing.

Add room temperature butter to a bowl and beat with an electric mixer until creamy.

Gradually add in the powdered sugar and mix until well combined.

Stir in the vanilla and milk.

Adjust the consistency by adding a splash of milk if too thick, or more sugar if too thin.

For a colorful touch, incorporate a few drops of food coloring if desired.

Step 5: Decorate and Enjoy

Wait until the cookies are completely cool before frosting them.

Once frosted, add your favorite sprinkles for an extra touch.

Serve and enjoy your beautifully decorated cookies!