This almond flour sugar cookie recipe makes the best healthy sugar cookies for decorating! They have a soft and chewy center and are golden crisp on the edges. They are nice and sturdy and taste amazing with or without frosting. The only flour you need to make these is almond flour!
Servings:6-8 cookies 1x
1 cup blanched almond flour
3 tablespoons ghee, at room temperature (not melted)
2 tablespoons pure maple syrup
½ teaspoon pure vanilla extract
¼ teaspoon ground cinnamon
Pinch of sea salt
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, fold all the ingredients together until combined. Place the dough in the fridge to chill for at least 30 minutes. The dough should be slightly firm to the touch.
Sprinkle a clean, flat surface and rolling pin with coconut flour. Roll out the dough until it is just under ½ inch thick.
Using your favorite cookie cutters, cut the dough into shapes. Carefully transfer the unbaked cookies to the prepared baking sheet with a spatula.
Gather the remaining scraps and roll the dough into a ball. Repeat the process of rolling the dough out and cutting it into shapes until the dough is used up. If the dough becomes warm during this process, return it to the fridge for 15-20 minutes.
Bake the cookies for 11-12 minutes, or until the edges turn lightly golden brown (see tip). Remove the cookies from the baking sheet and let them cool completely on a wire rack.
Decorate with frosting and sprinkles if desired. Store unfrosted cookies in an airtight container at room temperature for up to 1 week. Store frosted cookie in the fridge for 1-2 weeks.
Cooking time will depend on the size of your cookies. Most cookie shapes will cook up in about 10-13 minutes. Larger ones may take an extra minute or two.
Each recipe makes about 1 baking sheet of medium to large almond flour sugar cookies. Double the recipe to make two baking sheets of cookies.
For round sugar cookies, roll the dough into twelve 1¼-inch balls. Place them on the prepared baking sheet and flatten each cookie using the palm of your hand or a wide-bottomed drinking glass. Bake for 9 to 10 minutes.