Almond Flour Frosted Sugar Cookies

This post may contain affiliate links. Please read my disclosure and privacy policy.

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.

stack of almond flour frosted sugar cookiesCalling 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.

almond flour cookie dough in a yellow bowlI think using a thick, raw honey improves the texture and flavor of these cookies, but any type of honey should do the trick.

jar of organic raw honeyUsing 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!

baked almond flour sugar cookies on a pan*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.

almond flour sugar cookies in a cooling rackAllow 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!

frosting stirred in a small bowl with a spatulaSimply 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.

stack of frosted almond flour sugar cookiesI 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!

Print Pin
4.42 from 17 votes

Almond Flour Frosted Sugar Cookies

Sweet and buttery, with a hint of almond flavoring, these frosted sugar cookies are sure to become a favorite!
Course Dessert
Cuisine American
Keyword almond flour, cookies, dessert, healthy, paleo
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Servings 24
Calories 99kcal

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

  • Preheat oven to 350F.
  • In a medium bowl, mix together the cookie ingredients until a thick, creamy batter is formed.
  • 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.
  • 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.
  • Frost the cooled cookies, and let them set in the fridge for a more solid-frosting.

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!

Nutrition

Calories: 99kcal | Carbohydrates: 6g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Sodium: 33mg | Potassium: 3mg | Fiber: 1g | Sugar: 5g | Calcium: 80mg | Iron: 2.3mg
Per Serving: Calories: 99, Fat: 8g, Carbohydrates: 6g, Fiber: 1g, Protein: 2g

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. 😉

Get more recipes + meal plans in my books:

detox book and meal plan

Never Miss a Post!

Get a FREE 3-Day Detox Plan when you sign up for my email newsletter

Leave a Reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

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.

    Cathy

    Sorry that should say unblanched!

fatma

what can I use instead of any extract for intolerant of alcohol?

thank you

    Megan

    You can use real vanilla bean, or vanilla flavoring, which is free of alcohol.

ANTONETTE

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!!

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!

Aysima

Hi There.

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

Thanks again

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!

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!!

LoveAngel

YOU ARE ABSOLUTELY AMAZING!
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 .

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.

crystal

i tried to makw these and my cookies “batter” came out grainy….

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!
Thanks!

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.

Naomi

Love love love! Nuts.com 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.

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!

Ariel

These cookies are sooo delicious! A little too sweet with the frosting.

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!

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!

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!

Cynda Rash

I MADE THE ALMOND RAISIN COOKIES, THEY DIDN’T SEEM WET ENOUGH BUT BAKED THEM AS TH RECIPE. THEY DIDN’T FLATEN OUT FROM THE BALL. SO NOT SURE THERE. TASTE IS OKAY BUT THEY DIDN’T LOOK PRETTY I WOULDN’T MAKE THEM AGAIN. BUT CAN’T WAIT TO TRY ALMOND FLOUR FROSTED COOKIES…HOPING THEY ARE BETTER. THANKS FOR SHARING YOUR RECIPES!

Connie Coy

I use your website all the time! Thank you so much for the great alternatives for grain, eggs, dairy! I’m wondering if Maple Syrup could replace the honey. Since you said a thicker honey is better, I wonder. Is there anything to add to maple syrup to thicken it.

My kids do better with maple syrup than honey.

Katie

Will these still be good later if I frost them then freeze for later?

Never Miss a Post!

Get a FREE 3-Day Detox Plan when you sign up for my email newsletter