Why do my almond flour cookies fall apart?

Almond flour is naturally gluten free and paleo friendly. Gluten acts as a binding agent in baked goods, so recipes that use almond flour require a different ratio of ingredients. In this recipe, both maple syrup and ghee bind the flour together so the cookies are nice and chewy.

Do I need to refrigerate sugar cookies?

No. Sugar cookies can last at room temperature for up to a week. Frosting does sometimes need to be refrigerated, so make sure to check the instructions on whatever frosting you choose to use.

Can you make paleo sugar cookies?

Yes! You can make paleo sugar cookies with three simple ingredients: almond flour, maple syrup, and ghee. Because almond flour is light, sweet, and moist, it's great for sugar cookies. In this recipe, the cookies are naturally sweetened with maple syrup, and the ghee gives the cookies a nice buttery texture.

Almond Flour Sugar Cookies

Name: Almond Flour Sugar Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup blanched almond flour; 3 tablespoons ghee or butter, room temperature (not melted); 2 tablespoons pure maple syrup; ½ teaspoon pure vanilla extract; ¼ teaspoon ground cinnamon; Pinch of sea salt

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Recipe

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Almond Flour Sugar Cookies

These almond flour sugar cookies are perfect for decorating! They are soft and chewy in the center and have golden crisp edges. The only flour you need to make these is almond flour!

Prep: 15Cook: 12Total: 27 minutes

Servings: 6-8 cookies 1x

Ingredients

1 cup blanched almond flour
3 tablespoons ghee or butter, room temperature (not melted)
2 tablespoons pure maple syrup
½ teaspoon pure vanilla extract
¼ teaspoon ground cinnamon
Pinch of sea salt

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Instructions

Prep: Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
Mix the dough: 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.
Cut into Shapes: 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. For round sugar cookies, see note.
Repeat: 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: Bake the cookies for 11-12 minutes, or until the edges turn lightly golden brown (see tip). Decorate with frosting and sprinkles if desired.

Notes

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.
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. I often remove the smaller cookies with a stainless steel spatula and set them on a wire rack to cool, and let the bigger shapes continue to bake.
Each recipe makes about 1 baking sheet of medium to large sugar cookies. Double the recipe to make two baking sheets of cookies.

Recipe By: Noelle Tarr, NTP, CPT

Find it online: https://coconutsandkettlebells.com/almond-flour-sugar-cookies/