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

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!

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