Almond Flour Sugar Cookies

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These Almond Flour Sugar Cookies are lightly crisp around the edges, with a tender middle, and couldn’t be easier to make. I love that they are naturally gluten-free, vegan and Paleo friendly!

almond flour sugar cookies on a pan

Why Use Almond Flour?

Almond flour is naturally gluten-free and grain-free, and it’s more nutrient-dense than all-purpose white flour. That means these cookies will actually leave you feeling satisfied!

It’s also easy to make your own homemade almond flour, if you can’t easily find it at the store. I recommend using blanched almond flour for this recipe, which means the skins have been removed from the almond before they were ground. This creates a lighter, more buttery cookie.

However, if you can only find almond meal (which has brown flecks in it) that will still work, too. The cookies will just turn out slightly more dense and cake-like, in that case.

How to Make Them

Almond flour sugar cookies are just as easy to make as the original! Stir together the almond flour and arrowroot starch first, then add in everything else! See substitution notes below, if you want to try something different.

almond flour and starch stirred together

The batter will be very thick and slightly sticky. For a classic circle shape, use a tablespoon to scoop the dough and drop it on the baking sheet. I like to flatten the mound with my fingers, because they don’t spread significantly while they bake. (They do expand slightly, FYI.)

wet ingredients stirred into dough

If you’d like to cut-out the cookies, you might want to chill the batter for 30 minutes first.

Full disclosure: I’m too impatient to chill the batter, so I roll out the cookie dough right away and make the cut-out shapes. The shapes are just slightly more fragile to work with that way.

cookies cut out and arranged on baking sheet

Arrange the cookies about an inch apart on a parchment lined baking sheet, and bake for 8-10 minutes at 350ºF. If you want to decorate the tops with sugar or sprinkles, now is the time to do that, too.

cooked cookies cooling on pan

For cookies that are still soft in the middle, I like to take them out of the oven at 8 minutes. For a crispier cookie, you can leave them in a little longer, just watch the edges to make sure they don’t get too dark.

These cookies will be very fragile when you first remove them from the oven, and they will feel soft to the touch. They will firm up significantly after they cool completely.

decorated cookies with frosting and sprinkles

How to Decorate Them

If you want to frost these cookies, try one of the frosting options below, or check out my other healthier frosting recipes here on my website.

Honey Sweetened Icing:

  • 2 tablespoons vegan butter, like Miyokos, or soft coconut oil (not melted)
  • 2 tablespoons creamed honey (thick, light colored honey)
  • 1/2 teaspoon almond extract
  • Pinch of salt

Stir those 4 ingredients together, and you’ll have a light-colored frosting that looks similar to the kind of frosting made with powdered sugar. Keep in mind that this frosting will totally melt if you put it on a hot cookie, and it will not harden the way a frosting made with powdered sugar does.

For a Valentine’s Day sugar cookie, try this naturally pink frosting, made with powdered sugar and pureed strawberries.

Pink Frosting:

  • 1 tablespoon strawberry puree (see notes below)
  • 1/2 cup organic powdered sugar
  • 1/4 teaspoon vanilla or almond extract

To make a strawberry puree, I threw a handful of strawberries (about 4 ounces) in my blender and added 2 tablespoons of water– only as much as I needed to blend smoothly. Save the rest of the pureed strawberries for a smoothie later.

Classic Powdered Sugar Frosting:

  • 1 cup organic powdered sugar (organic = vegan friendly)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2-4 tablespoons water, as needed
  • pinch of salt

Stir together the ingredients in a medium bowl, starting with only 2 tablespoons of water. Add more slowly, only as needed. You want this frosting to be on the thicker side, rather than too runny, so the top will eventually harden.

If you want to try the sprinkles used here, I used these naturally-colored Valentine Sprinkles and Rainbow Sprinkles.


Almond flour is much more forgiving than another grain-free flour, like coconut flour. If you’d like to omit the arrowroot starch, you can do that and replace it with 1/2 cup more almond flour, instead.

In that case, you’ll want to add a little more coconut oil, until the dough comes together (I use about 2 more tablespoons, or as needed.)

You can also add an egg to this recipe instead of the extra oil, to help with binding, but in that case the cookies will be softer and will spread more.

If you would rather use coconut sugar instead of maple syrup, I’d start with 1/2 cup, but keep in mind that these cookies will loose their light color in that case, and they may need a little more liquid to help the dough stick together. Have fun experimenting with it!

texture of almond flour sugar cookies

almond flour sugar cookies on a pan
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4.52 from 25 votes

Almond Flour Sugar Cookies

Almond Flour Sugar Cookies are naturally gluten-free, and taste just as delicious as the original! No eggs or refined sugar required.
Course Dessert
Cuisine paleo
Keyword almond flour sugar cookies
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 16
Calories 92kcal


  • 1 1/2 cups blanched almond flour (177 grams)
  • 1/4 cup arrowroot starch (34 grams; see notes)
  • 1 tablespoon melted coconut oil (12 grams)
  • 5 tablespoons maple syrup (92 grams; at room temperature)
  • 1 teaspoon vanilla extract (5 grams)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon almond extract (3 grams)
  • 1/8 teaspoon fine sea salt


  • Preheat oven to 350F and line a large baking sheet with parchment paper. In a large bowl, combine the almond flour and arrowroot starch and whisk well, breaking up any clumps.
    almond flour and starch stirred together
  • Add in the oil, maple syrup, vanilla, baking soda, almond extract, and salt. Stir well, until a thick, sticky batter is created.
    wet ingredients stirred into dough
  • Using a 1-ounce cookie scoop, drop the batter by rounded tablespoons onto the prepared baking sheet. Flatten the dough with your fingers, as these will not spread significantly when baked. (They will expand slightly.) Alternatively, you can roll the dough between two sheets of parchment paper, and use a cookie cutter to make cut-out shapes. This works best with dough that has been chilled for 30 minutes, but you don't have to! (I didn't chill the dough in these photos, you just have to be careful when transfering the dough to the prepared baking sheet.)
    cookies cut out and arranged on baking sheet
  • Bake at 350ºF until the cookies have puffed up, about 8-10 minutes. I take them out after 8 minutes, so they will have a soft center, but leave them in longer for a more firm, crisp cookie. These cookies will still feel soft and fragile when you take them out of the oven; let them cool completely on the pan before attempting to handle them.
    cooked cookies cooling on pan
  • Decorate the cooled cookies as desired. They will keep well at room temperature for up to 3 days, or you can keep them in an airtight container in the fridge for up to 2 weeks.
    decorated cookies with frosting and sprinkles


Nutrition information is for 1 of 16 cookies. You may get more or less, depending on the size of your cookie cutters. This information is automatically calculated, and is just an estimate, not a guarantee.
If you don't want to use arrowroot starch, I've also made this recipe with 2 full cups of almond flour instead. In that case, you may need to use 2 more tablespoons of coconut oil, to help the dough come together.
This recipe can also be made with 1/4 cup of honey, instead of maple syrup, if you don't need the recipe to be vegan. Butter can also be swapped for coconut oil.


Calories: 92kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 53mg | Potassium: 15mg | Fiber: 1g | Sugar: 4g | Calcium: 30mg | Iron: 1mg

More Paleo Cookie Recipes

Need more grain-free treats? Try one of these!

If you try these Almond Flour Sugar Cookies, please leave a comment below letting me know how you like them. And if you make any modifications, I’d love to hear about those, too!

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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.


    Sorry that should say unblanched!


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

thank you


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


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!


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


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!


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!!


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 .


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.


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


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!

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.


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.


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!


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


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!


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!


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


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.


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!`


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

Cynda Rash


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.


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


Fantastic! I’ve been looking for a low carb, low fat cookie that actually tasted good and so finally found it. Thank you!

    Megan Gilmore

    I’m so glad you enjoyed the cookies! Thanks for coming back to let me know!


I was super excited to try this recipe but my cookie batter was super crumbly and dry 🙁 I looked at your picture for reference and mine was WAY less creamy than yours. I’m not sure what I did wrong, I used the all of the correct ingredients and amounts. Any suggestions?


The instructions say tapioca starch – can that be substituted for arrowroot powder?


Hi! I noticed the instructions call for the use of arrowroot powder but step #1 calls for tapioca. I think this is a typo.


These are fantastic! So simple, yet so perfect. I didn’t have any almond extract and the only one I could find was a cheap quality one with no actual almond in it, so I just added a bit more vanilla. I glazed them with something similar to your classic frosting, and I also made a raspberry glaze and also experimented with a little bit of strawberry jam on some of them. All excellent, and very well received by my family!


I love baking with honey so I made 2 batches of these cookies-one with maple syrup and the other with honey. I preferred the taste with maple syrup. I also rolled out a batch and used a 1 1/2 tablespoon scoop for the other. For a little less work I will use the scoop unless it’s a special occasion. The recipe could easily be doubled to make more cookies. Thanks Megan!


Love them! Made them as is. Going to make them again without the arrowroot. Very happy to have a sugar cookie recipe I can eat. Thank you!


These are delicious. I substituted extra coconut oil for the arrowroot and it came together nicely. Thanks for the great recipe!


THESE COOKIES ARE GREAT! I added crystallized violet petals to one batch and crystallized rose petals (with a bit of rose water) to another batch. I also decide to make them slice and bake and rolled them into a log, refrigerated, and then just sliced them up and put them on the tray! Worked great.


This cookie is delicious! I’ve made them with arrowroot but prefer them with extra almond flour instead. Thank you so much for another awesome treat without eggs.

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