Description
There’s something magical about the aroma of fresh-baked cookies wafting through the house, isn’t there? As someone who’s navigated the world of dietary restrictions for years, I’ve discovered that creating treats that everyone can enjoy – regardless of their food sensitivities
Ingredients
Base Cookie Ingredients:
- 2½ cups superfine almond flour (not almond meal)
- ¼ teaspoon xanthan gum (omit if your almond flour already contains it)
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ⅓ cup coconut oil, softened (or vegan butter substitute)
- ½ cup coconut sugar or organic cane sugar
- 1 large egg, room temperature
- 1½ teaspoons pure vanilla extract
- ½ teaspoon almond extract (optional, for enhanced nutty flavor)
For Rolling and Topping:
- ¼ cup coconut sugar or granulated sugar of choice
- 1 teaspoon ground cinnamon (optional)
Smart Substitutions:
Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes) for vegan cookies. Coconut oil can be swapped with softened vegan butter or even applesauce for lower fat content, though texture will vary slightly. For those avoiding coconut, try avocado oil or melted dairy-free butter alternative.
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Set up your rolling station with the extra coconut sugar in a shallow bowl – this will be your cookie coating station.
In a medium bowl, whisk together the almond flour, xanthan gum (if using), baking soda, and salt until completely combined. This step ensures even distribution of leavening agents, which is crucial for consistent texture in your Gluten Free & Dairy Free Almond Flour Sugar Cookies.
In a large bowl, cream together the softened coconut oil and sugar using a wooden spoon or electric mixer until light and fluffy – about 2-3 minutes. Beat in the egg, vanilla extract, and almond extract (if using) until well incorporated and smooth.
Gradually fold the dry ingredients into the wet mixture using a wooden spoon or rubber spatula. Mix just until a cohesive dough forms – overmixing can make almond flour cookies tough. The dough should hold together when squeezed but not be overly sticky.
Scoop tablespoon-sized portions of dough and roll them into balls using your palms. Roll each ball in the coconut sugar coating, ensuring complete coverage. Place the coated balls on your prepared baking sheets, spacing them about 2 inches apart.
Using the bottom of a glass or your palm, gently flatten each cookie ball to about ¼-inch thickness. This creates that traditional sugar cookie appearance and ensures even baking.
Bake for 10-12 minutes, or until the edges are just beginning to turn golden brown. The centers might look slightly soft – that’s perfect! They’ll continue cooking on the hot pan after removal.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This prevents breaking while ensuring they don’t continue cooking from residual pan heat.
Nutrition
- Calories: 95-105
- Fat: 7g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g