What don’t you see in this picture?
No flour. No butter.
And no refined sugar. None of these items are included in today’s cut-out grain free sugar cookie recipe. Unless you douse the grain free cookies in sprinkles, as you know I love to do.
If you happen to forget the dough and then decide it’s really good unbaked and straight from the freezer… well, I wouldn’t know anything about that. It’s not like I’ve done it or anything. 😉
Grain Free Sugar Cookies
(with a paleo option)
Adapted from this recipe and inspired by Laura.
- 1 cup finely-ground almond meal (also known as almond flour. For substitutions, see nutrition link at the end of this recipe.) (75g)
- a little over 1/8 tsp salt (1/8 plus 1/16 tsp)
- 1/8 tsp baking soda
- 2 tbsp pure maple syrup, or stevia to taste (For substitutions, see nutrition link below.) (30g)
- 1 1/2 tbsp coconut or vegetable oil (15g)
- For maple syrup version: up to 2 level teaspoons milk of choice or extra oil, as needed (5-10g). For stevia version: 1 tbsp milk of choice, added with the liquid ingredients. (15g)
- 1 tsp pure vanilla extract
- optional: pure almond extract
Grain Free Sugar Cookies Recipe: Combine all liquid ingredients (except milk of choice if using maple syrup version). In a separate bowl, combine dry ingredients and stir very well. Now mix wet into dry and keep stirring, breaking up clumps as you mix—it may seem dry at first, and you can add the extra 2 tsp milk or oil (I did add this when I made the maple syrup version), but do not add any more liquid than the recipe calls for. It will eventually form something that can either be squished into a ball with your hands or put into a plastic bag and smushed from inside the bag (the less-messy option). Roll out dough to cut-out-cookie width, either between sheets of parchment paper or from inside the bag, then cut into shapes. Freeze dough at least 20 minutes before cooking 10-13 minutes (depending on desired crispiness) at 325 F on a greased cookie sheet. Let cool another 10 minutes before even attempting to remove cookies from the sheet. They should firm up nicely. For troubleshooting, see nutrition link below. I store these in a glass container, not fully covered, as I like them crispier.
View Grain Free Cookies Nutrition Facts
Optional glaze:
Just mix 1 cup powdered sugar or no-sugar powdered sugar with scant 1/4 tsp pure vanilla extract and a little milk of choice. Start very small with the amount of milk, and stir well before deciding to add more. If you accidentally add too much milk, simply add more of the sugar. (The cookies in the photos are frosted with the sugar-free powdered sugar, linked above.)
Link of the Day:
Sprinkles!
Um, I mean Sugar Cookie Oatmeal.
Best part is they smell like “real cookies” while baking/cooling – that is one thing I hated to part with when going GF 😉
Love flourless! However, I am unable to have nuts :'( Will try to play with this using Coconut flour…or possibly Bob’s Red Mill baking flour.
Great job!
Can this be a no bake dessert as well?
I’ve not tried, but it has no egg… so why not!
How long do these sugar cookies last? I am hoping to make some monkey sugar cookies for my daughters 1st Birthday. We are currently Dairy and Gluten free and I would love to have her eat a cookie on her Birthday. Would these stand up to Royal Icing? Could I make and decorate them a week in advance? Do they freeze well?
They last the same as regular traditional cookies and should be stored the same way. And yes, can stand up to royal icing and freeze well or you can freeze the dough balls and then bake from there 🙂
Thank you for all your great recipes. I can eat sugar dairy or white flour so this is a blessing!
This recipe looks nice but does NOT work. I followed it to the letter and the damn things never baked. Every time after I let them cool, I tried to pick on up and it would fall apart extremely moist and useless.
I tried experimenting afterwards, and tried three different bake times and the things did not work. And forget trying to cut them into shapes. This dough is too mushy for that. Even after you freeze it!
About how much powdered stevia would you use and/or liquid stevia in place of the maple syrup? You don’t seem to address this in your recipe. It would be VERY much appreciated!! My friend is diabetic and LOVES these cookies, but wants to try a stevia version.
These are sooooo pretty! I will definitely be making them for the holidays, especially once our warm, Texas temps drop a few more degrees. Have you shared what you used for the frosting? They’re gorgeous and sound delish! Thank you!!! 🙂
This actually works really well with arrowhead mills organic gluten free pancake baking mix! Yum!
Hey Katie, we just wanted to let you know that we tried out your amazing recipe and it turned out to be delicious.
A few modifications were made, (we used butter instead of oil) even though we thought your recipe was flawless.
To be honest, we thought that one cup of powdered sugar, for the icing was a lot, so we used half a cup, because it was sufficient for a dozen cookies.