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

Ingredients:

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

Directions:

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!

4.41 from 15 votes
Print
Almond Flour Frosted Sugar Cookies
Prep Time
30 mins
Cook Time
8 mins
Total Time
38 mins
 

Sweet and buttery, with a hint of almond flavoring, these frosted sugar cookies are sure to become a favorite!

Course: Dessert
Servings: 24
Calories: 99 kcal
Author: Detoxinista.com
Ingredients
  • 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
Instructions
  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.
Recipe Notes

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. 😉

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Comments

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 weekend..lol

Amanda

Hi! Can these be made with unblanched almond flour?

Dana Middlemiss

I had to substitute the almond extract for vanilla but it was still delicous.

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!`

Heather

hi megan! have you ever added cocoa powder to this recipe for a chocolate cookie? thanks!

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