Almond Flour Frosted Sugar Cookies

When embarking on my little grain-free experiment back in January, one of my biggest concerns was missing some of my favorite baked goods. Gluten-free baking has always seemed overly complicated to me, often calling for expensive bean flours and starches, so I tended to avoid it all together.

Until, that is, discovering the wonders of nut butter-based cookies and blanched almond flour. Now, I’d say grain-free baking is actually easier than preparing many traditional recipes!

Take these frosted sugar cookies, for example.

Calling for just five ingredients, these cookies are ready in about 20 minutes.

Longer, if you want to frost them… but you can always lick the spoon if you’re impatient.

Almond Flour Frosted Sugar Cookies
makes 24 cookies

adapted from my Grain-Free Shortbread Cookies


For the cookies:

2 cups Honeyville blanched almond flour
1/4 cup coconut oil, softened (or use butter instead)
1/4 cup raw honey
1/2 teaspoon almond extract
1/4 teaspoon fine sea salt

For the frosting:

2 tablespoons coconut oil, softened
2 tablespoons raw honey
1/2 teaspoon almond extract
pinch of fine sea salt


Preheat oven to 350F. In a medium bowl, mix together the cookie ingredients until a thick, creamy batter is formed.

I think using a thick, raw honey improves the texture and flavor of these cookies, but any type of honey should do the trick.

Using a cookie scoop, drop the batter by rounded tablespoons onto a baking sheet, lined with a Silpat or parchment paper. Press and shape the dough with your fingers to desired shape–> I opted mostly for circles, but also tried a few cut-out shapes!

*Note: To make cut-out cookies, it helps to chill the batter in the fridge for 30 minutes first!

Bake for about 8 minutes at 350F, or until the edges turn golden brown.

Allow to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

While your cookies are cooling, it’s time to whip up an easy frosting!

Simply cream together the coconut oil, honey, almond extract and salt, until well combined. If the coconut oil starts to get too melty (it melts at temperatures above 76 degrees), briefly place the mixture in the fridge to help it set.

Frost the cooled cookies, and let them set in the fridge for a more solid-frosting.

I recommend storing these cookies in the fridge, to prevent the frosting from getting too soft and sticky, but they are delicious when served chilled or at room temperature!

Sweet and buttery, with a hint of almond flavor, these are my new favorite cookies. I hope you enjoy them as much as I do!

4.4 from 15 reviews
Almond Flour Frosted Sugar Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
Sweet and buttery, with a hint of almond flavoring, these frosted sugar cookies are sure to become a favorite!
  • For the cookies: 2 cups Honeyville blanched almond flour
  • ¼ cup coconut oil, softened (or use butter instead)
  • ¼ cup raw honey
  • ½ teaspoon almond extract
  • ¼ teaspoon fine sea salt
  • For the frosting: 2 tablespoons coconut oil, softened
  • 2 tablespoons raw honey
  • ½ teaspoon almond extract
  • pinch of fine sea salt
  1. Preheat oven to 350F.
  2. In a medium bowl, mix together the cookie ingredients until a thick, creamy batter is formed.
  3. Using a cookie scoop, drop the batter by rounded tablespoons onto a baking sheet, lined with a Silpat or parchment paper. Press and shape the dough with your fingers to desired shape--> I opted mostly for circles, but also tried a few cut-out shapes! (note: To make cut-out cookies, it helps to chill the batter in the fridge for 30 minutes first!)
  4. Bake for about 8 minutes at 350F, or until the edges turn golden brown.
  5. Allow to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
  6. For the frosting, simply cream together the coconut oil, honey, almond extract and salt, until well combined. If the coconut oil starts to melt (it melts at temperatures above 76 degrees), briefly place the mixture in the fridge to help it set.
  7. Frost the cooled cookies, and let them set in the fridge for a more solid-frosting.
I recommend storing these cookies in the fridge, to prevent the frosting from getting too soft and sticky, but they are delicious when served chilled or at room temperature!

Reader Feedback: Are you a fan of frosted sugar cookies? I used to love the store-bought varieties growing up, so I’m happy to have found an even tastier version to enjoy! These cookies are definitely making an appearance at our Easter brunch this year… though, I have a feeling it will be only a brief appearance. πŸ˜‰

Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organsβ€” no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

96 thoughts on “Almond Flour Frosted Sugar Cookies

  1. Angela @ Eat Spin Run Repeat

    Oooh yay, another use for my raw honey!! I haven’t purchased almond flour in the past because it’s so expensive relative to others, but I am curious about it. As for frosting cookies, it’s a tradition in my family to decorate them at Christmas, so yes, I love them! My favourites are the ones where the icing hardens but the cookie stays chewy inside. Mmmm! Have a great day Megan!

      1. Ann

        Hi, I have ver painful osteo arthritis. I have found that adhering to a celiac type diet and being careful to eat lowest glycemic sweeteners it gives me significant pain relief. I have found that coconut sugar is the best option for baked goods. Would you be able to give me what the equivalent measure of sugar to honey?

  2. KellyB

    I’m sure this will be great because I love your shortbread cookies- made them this weekend again! I love the melt in your mouth feel these cookies have w/ almond flour.

  3. Heather

    love the vanilla type frosting idea! I discovered the same thing in making chocolate frosting – 2 T raw org coc oil, 2 T raw honey, and 2 T raw cacao powder. absolutely delicious – so much better than baby cakes frosting – and tastes like fudge! (good eaten on its own for a treat!)

    the non organic almonds part worries me though. conventional almonds are heavily sprayed with pesticides. and pasteurized almonds are pasteurized with heat, a coating of a seriously toxic chemical or radiation. any sources for organic almond flour or how to make yourself? and CA can’t produce raw almonds -even labeled raw doesn’t mean they are raw in CA. That got pushed thru without anyone noticing. it’s so exhausting keeping up with the truth behind our food!

    1. Megan @ The Detoxinista

      I was thinking chocolate frosting would be good on these, too. πŸ˜‰

      The non-organic almond aspect is frustrating– I wish there were more options available! I actually don’t use almond flour very often, so it hasn’t concerned me much yet, but I would obviously prefer a cleaner version. Also, the raw aspect doesn’t concern me since I’m baking with it… but, I do remember when CA passed that law, and I could actually taste the difference when trying the newly labeled “raw” almonds! I was so sad.

      Let me know if you have any luck with that other flour Elana recommends!

  4. Heather

    ok, so I checked on Elana’s site and the only organic almond flour in her list is:

    looks good on first glance – says it is raw and organic – no pesticides, only hot water to remove the skin, and works out to $43 for 5 lbs (gulp!) costs a little more, but they say anything you use a lot of or regularly that is the impt one to get organic & raw. I will try this and let you know. I had some Bob’s red mill when I tried the first recipe you posted and no luck. There’s a reason she is always shooting it down!

    thanks as always for your site. I made the eggplant pizzas the other night – delish!

  5. carmen

    My kids will love these. I will definately make them for Easter! I use Bob’s Red Mill almond flour a lot and have never had any problems even with many of Elana’s recipes. I am hoping it will work with these.

  6. Samantha

    I’m am absolutely making these today! My bf is laughing at me because I just bought a jar of raw honey at the farmer’s market on saturday, and between the choco-cado pudding, the goat yogurt, and the cookies it’s about 1/3 gone already…and it’s only Monday! I’m a happy girl though, thank you!

  7. Lisa

    What about agave nectar, is this good for us to use to sweeten them? There so so many conflicting views. What do you think? These look so good!

    1. Megan Post author

      There are so many conflicting opinions on agave! Personally, I prefer honey because it is lower in fructose. (Honey is about 40% fructose, while agave is up to 90% fructose) Our livers can only process so much fructose at a time, so I like to watch my intake when I can.

      However, if you prefer agave, then go for it! These cookies are meant to be a treat, and when eaten in moderation, a bit of agave or honey probably isn’t that big of a deal in the long run.

      Hope you enjoy them! πŸ™‚

  8. Heather

    yes… I wonder about the point of using raw ingredients in things if you are going to bake them too. I feel like raw products in general are higher quality and the companies that make them have a higher integrity. So I feel like at least it’s raw right up until you bake it. lol. And the frosting would maintain its raw state. Also, a lot of big organic companies use factory farming methods – like Horizon Organic – and are really no better than the non-organic in terms of humane treatment, so I just get raw everything.

    But… with almonds, I ‘m learning that they are pasteurized with either high heat, a nerve gas-like agent or radiation. and you definitely don’t want the latter two, so *truly* raw is the only way to be sure with almonds – like Organic Pastures:
    or at CA Farmer’s Markets.

    I did not know that CA makes all the almonds used in the US!

    1. Megan Post author

      I prefer using raw products, when possible, too. I’ve been ordering my raw almonds from Blue Mountain Organics (Italian almonds are raw!), so I’ll have to check out those links you shared to compare prices. πŸ™‚ Thanks!

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  10. Heather B

    I just made these. Oh. My. Sweet, delicious, soft and chewy goodness. I added a little cinnamon to my icing. And then I ate so many I got stuffed!

  11. lori cline

    your cookies look amazing – i dont know why mine didnt turn out the same ? i followed directions exact. mine melted and spread out in oven making large very very thin cookies that were flimsy when u tried to take off pan…. i want mine to look like yours ! help :)))

    1. Megan Post author

      Usually flat cookies are a sign that the coconut oil or butter was too soft or melted before baking. Next time, I’d recommend chilling the batter in the fridge for 30 minutes before spooning it onto your cookie sheet. That usually does the trick!

  12. sara

    I want to make these…like right now, haha.
    I don’t have any almond flour at the moment, or a vitamix for making my own.
    Would spelt or whole wheat or any other flour do with some alterations to the recipe? or am I better off waiting until I can get some almond flour?

    1. Megan Post author

      Almond flour is pretty different than grain-based flours, so I would avoid substituting for one of those. If you have a coffee grinder or food processor, you could try making your own nut flour using almost any type of nut.

      Otherwise, if you need a cookie fix fast, you could always do an internet search for a more traditional sugar cookie recipe– you can use spelt or whole wheat flour for those, too!

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  15. Diana

    I made these and LOVED them – but I made them with unblanched flour the first time. The second time I am using blanched, and the dough doesn’t seem to “stick” together as well. They are DELICIOUS and I cannot believe the simple ingredients. Added cocoa to the frosting the second time, loved it! They are best kept refrigerated, start to come “unglued” when at room temperature. Thank you so much for a FABULOUS cookie recipe that meets my dietary needs!!

  16. stacey

    I wanted to know if you have any suggestions regarding a substitute for coconut oil? I cannot stand the taste of coconut and notice it in the things I cook and bake. I am trying to be healthier so I want to stay away from the bad oils.
    I appreciate your help.

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  18. Shannon

    I love, love, love this recipe. However, whenever I bake them I’m not able to keep it from burning due to the coconut oil’s quick melting rate. I’ve read other comments and saw your solution to refrigerate the dough for 30 minutes prior to baking. I did this, and it still didn’t work for me. Also, the cookie scoop that you recommended shows that it is a 1 inch ball scoop and when I made the cookies into 1 inch balls, they never melted down. It just looked like the same ball-like shape. Any ideas on an adjustment towards the temperature of the oven or the length of baking time or anything?

    1. Megan Post author

      When you scoop the dough, you’ll need to press it down with your fingers to flatten the cookies and achieve the shape you want. They don’t move too much with baking! Once they are properly formed, they should bake more evenly for you– but make sure you’re using parchment paper or a Silpat! They really do improve the baking experience.

      It could also be that your oven is hotter than mine (all ovens vary), so perhaps try lowering the temperature to 300-325F and baking for 10-12 minutes instead. Please leave a comment letting us know if you have any success!

  19. Maria

    Holy $h1*, Batman! Those are amazing cookies. A little over an hour ago I saw this recipe, an hour ago I showed my husband this recipe, and as of now, about half the batch is in our tummies. We made sure to refrigerate the dough and the frosting. “We” (haha!) used 1/2 agave and 1/2 maple syrup for the frosting, and “we” used agave for the cookie dough, and those are the only change we made. I think if I had a bowl of frosting in front of me, I would eat the whole thing. That is by far the best frosting I have tasted on a cookie EVER. I have to find excuses to use that elsewhere. Thank you for the recipe πŸ™‚

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  22. Jenny

    Wow, these are the first amazing paleo cookie recipe I have seen. This recipe worked awesome .I topped the cookies with some shredded coconut, mainly because it looked pretty. πŸ˜‰ Thank you!!

  23. Tora

    Wow! I found this recipe last night and I just had to make them today. I am so happy with how they turned out! They go great with a hot cup of white loose leaf tea!

    I had to tweak the recipe a little to fit the ingredients that I already had at home, but they are amazing.
    (I had to use real butter instead of the coconut oil, and vanilla extract instead of almond.)

    Thank you so much!!!!

  24. Sia

    Around Christmas I was looking for a butter free shortbread like recipe as I am lactose intolerant. Wish I knew about this then. I will
    definitely use this recipe this year. Divine!

  25. Ruth

    These look WONDERFUL! I just have one hesitation. I can’t make these for school friends since they are not free. What other “flour” could I sub? Thank you.

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  27. Bonie

    Oh….my….goodness. I just made these and they are finally cool enough to put the frosting on. I have inhaled 3 of them so far.
    Chewy, gooey, delicate flavour….these have it all.
    I am going to keep them at room temp tonight (frosting isn’t on them yet, just the 3 I ate) and hopefully the texture will be the same tomorrow.
    Thank you for this recipe!

  28. Robin

    I made 1 and 1/2 times this recipe and baked as bars in a 9×13″ pan. Then I made your frosting with added cocoa. I had to heat it to incorporate the cocoa well, then I whipped it as it was cooling a bit. It was awesome. When the bars cooled, I frosted them, then cooled them all in the freezer. I had to try one before taking it to a family function. Talk about good….. I cut them into squares before going.

  29. Katherine

    I love your recipes! But I would love to see more sweet treats without using almond flour. I have to be on the anti-inflammatory diet for a little while and unfortunately that means i have to take nuts out of the equation.
    I love that your desserts are dairy free, low sugar, and grain free but if you could provide more recipes for cookies or another type of dessert using coconut flour or buckwheat flour that would be fantastic. Thanks so much! I’ve made a lot of your recipes and they’re delish! πŸ˜€

    1. Megan Post author

      Hi Katherine! You’re in luck, as I haven’t made many recipes with almond flour this year. I’m looking into other nut-free flours for those with allergies, so I’ll be sure to post anything good that I come up with! πŸ™‚

  30. Lisa

    These are amazing! I made them exactly as you said and formed it into a log and sliced them…perfection…..such a great idea…

  31. Whitney Whitmoore


    Currently I can not use Honey or agave as sweeteners. I use Stevia or will until my blood sugars are more under control.

    Can you offer thoughts on how the use of stevia would alter the taste/texture since no honey would be there?


    1. Megan Post author

      I’ve never tried this recipe using stevia, but in my experience with other recipes, you will have to make some additional modifications to make the cookies hold together. An egg might help, but the texture will definitely be different! Also, remember that some of the sweetness will be reduced with baking, so you’ll want to add extra stevia to the raw batter, making it more sweet than you want the final product to be.

  32. Angie

    Hi Megan! I could never thank you enough for introducing me to healthy sweet treats. I recently quit drinking alcohol & have been craving sugar like crazy! Now I have a way to satisfy my enormous sweet tooth without compromising my health. Love, love the cookies. πŸ™‚

  33. Amy

    I made these cookies and the batter was definitely not thick or creamy like the instructions said it would be. My batter was dry, even after adding a little more oil and honey. I had to use my hands to pull the dough together and really compact it to make them stick. I chilled the dough and baked the cookies as per the instructions. The cookies tasted good and held together well. I made a cream cheese frosting from scratch and had my kids top with fresh berries. They ended up looking like mini fruit pizzas.

  34. Philippa

    One word…amazing! I substituted the honey for rice malt syrup (lower in fructose) and every time I make these they turn out a treat! The perfect sweet treat to accompany my afternoon cup of tea, and the salt gives it a nice little twist! Love, love, love…I have already shared this recipe with so many people…it is my new go to- done in about half an hour all up!

  35. Helen Goytizolo

    I just made these and they taste so much better than normal sugar cookies! Your recipes are so easy that even a college student like me can make them in no time! Thanks for sharing all these yummy recipes.

  36. catherine

    I just made them but used vanilla extract, as I really dislike the fake almond taste. Very good, and my 2 yr old son is eating them up! πŸ™‚

  37. Diana

    I’m on the SCD diet for health reasons. The diet is extremely limiting and finding your blog has been a blessing!! So many of your recipes are SCD legal and that is hard to find. Thank you!

  38. Angie

    Spectacular cookies, so yummy. I used unblanched almond flour that I made myself, the dough seemed very moist so I added about half a cup of shredded coconut and packed the balls of dough really well. They turned out great. I had to cook them about 12 mins though. I used Lemon extract instead of almond extract and it went fabulously with the lemon frosting! Thanks for all the wonderful recipes!

  39. Andrea

    Ooooo! So good and filling! The only modifications I made was swap one cup of almond flour for oat flour, and swap the frosting for a Hershey kiss pressed into the center. Sooo good! Made an even dozen and have had three already! I normally would have at half the batch already, but these are REALLY filling so I was able to save the rest for later. I added the recipe to a calculator and each cookie (with kiss) comes out to 250 calories. A protein packed, nutritious cookie that I don’t feel bad eating! Thanks!!

  40. Honey

    HI- Just wondering if these are possible to make ahead of time and store the dough in the freezer till I want to bake them?

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  43. Cathy

    We make our own almond milk from raw blanched at home almonds and then dry the pulp in the oven for almond meal. It’s much more economical and you can be sure that you know where your almond meal is coming from. Source the right almonds and you are good to go. You can also use unbalanced almonds for your milk and use the resulting meal in body care products.

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    I’m new to your blog, ur fantastic!! I made the almond flour and made chocolate chip cookies last night!! They were unreal! I was gonna make these cookies this morning for class mates. Can I use vanilla extract instead since I don’t have almond?? Thanks!!

  46. Katherine Morera

    Both the ginger cookies and almond sugar cookies were a big hit with my friends on Valentines Day. They are soooo delicious and so easy to make. Thank you!

  47. Aysima

    Hi There.

    I really like your website – thanks for the lovely recipes πŸ™‚
    Can I use coconut flour instead in this recipe? Also do you have any suggestion on what to do with coconut flour?

    Thanks again

  48. Ryan

    I made these without the almond extract (used vanilla instead) and I added doTERRA lemon essential oil to my frosting! They were SO yummy and summery!

  49. Kayla

    I made these and the taste is excellent! My frosting melted so next time I will put the cookies in the fridge before I frost them. Thanks for the great recipe, Megan!!

  50. LoveAngel

    I have always wanted to construct a website such as you have here, but I haven’t had the full ability to. You’re truly an inspiration! Please keep up the amazing work .

  51. marji

    i used the honeyville blanched almond flour and exact amounts of the cookie mixture, substituted lemon extract for almond…the batter is sooooooo dry. it must be missing something.

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  53. Amy

    These are amazing! I didn’t do the frosting! I used grade A maple syrup because I had no honey and it worked out fine and used more coconut oil than it called for, about 1/2 a cup and added a sprinkle of cinnamon at the end!
    Loved how it didn’t call for eggs!

  54. Krista Cameron

    I have been transitioning to Paleo baking but seem to be doing something wrong. My batter does not combine, it is super flaky and dry. Please help! I warm the coconut oil up and have played around with different temperatures but still end up with a flaky mess that I can’t do anything with.

  55. Naomi

    Love love love! has organic and organic raw nuts! I will be trying this with Agave. My Ayurvedic background states that heating honey changes the delicate proteins making them carcinogenic. We’ve been playing with many of your recipes and sharing them with our Polarity students.

  56. Katerina

    Seemed too good to be true and it was. Unless you have the EXACT ingredients Megan uses these may not turn out. I used Bobs red mill almond flour and a similar creamed honey. It was just VERY loose, sweet and oily almond meal. I fortunately found an alternative recipe that had real ingredients, like an egg and baking soda (go figure!), so our christmas cookies were saved. Actually they turned into a very delicious cookie but not from this recipe! Sometimes nuts and honey are just that, nuts and honey – not cookies! So silly!

  57. Cher

    I loved these cookies! I used Bob’s Red Mill almond flour and it worked out great. I didn’t use this recipe for the icing though, I had a bit of sugar icing from other cookies that I wanted to use up. Very thin sugar coating added just the right amount of sweetness for the little one. I liked them just fine without it. I made cut out shapes with the kind of cookie cutters that you can turn over and add a punched in design. They were beautiful! Thank you so much for this!

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  61. Lisa

    I just made these and they burnt to a crisp in six minutes. I’m so bummed about the waste of expensive almond flour! If I make them again, I’ll have to watch them like a hawk!

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  63. Amy

    I had no idea you had so many grain free cookie recipes! This is such a game changer for me. I’m used to going all out and making decedant, flour and sugar laden cookies but I don’t have to do that anymore! I love the use of almond/cocnut flour in so many of your recipes. Traditional baked goods leave me feeling sluggish and bloated. I’ve always wondered if I should go gluten free..I don’t have celiac but I always feel terrible after eating many grain products. I hate to “eliminate” anything from my diet though I’m not a fan of labels. I can’t wait for Christmas now! lol who am I kidding I’m making these over the

  64. Ri

    made these and everyone loved them! my only variation was using half coconut half grass fed butter they were soo delicious especially that crispy outer edge of the cookie mmm!! I loved the frosting too-thank you for sharing another delicious recipe!`


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