These mushy, tender cutout almond flour sugar cookies will maintain any form you want, so you may have a good time any vacation and nonetheless eat grain free!
These mushy, buttery cutout almond flour sugar cookies will maintain any form you want, so you may have a good time any vacation and nonetheless eat grain free!
Why I like these almond flour sugar cookies
These gluten free sugar cookies tick all of the containers. Not like loads of different gluten free dough, this recipe rolls out superbly, makes it extremely straightforward to chop out any form you need, and the dough holds its form fantastically throughout baking.
And it is so versatile: Christmas cookies, stars, gingerbread folks, Christmas bushes, bells, hearts, any form in any respect. Stunning heart-shaped almond flour Valentine cookies topped with a wealthy crimson frosting or glaze can be excellent.
In a nutshell:
- This recipe all the time works to make cookies in any form, for any event.
- The feel is tender however agency.
- The recipe is straightforward to observe.
- The dough is straightforward to deal with, roll, and lower out.
Key substances
- Almond flour: The bottom flour of those cookies; you’ll want to use a finely floor almond flour. I actually like Wellbee’s model, Blue Diamond model and Costco’s Kirkland model blanched almond flours.
- Tapioca starch: Provides construction, elasticity, and absorbs a few of the fats and moisture of the almond flour.
- Xanthan gum: Helps makes the dough simpler to work with, and the cookies maintain their form. You’ll be able to go away it out, or strive changing it with an equal quantity of konjac powder.
- Baking powder: Provides the cookies some rise.
- Salt: Balances sweetness and brightens different flavors.
- Sugar: Granulated sugar provides sweetness and tenderness and retains the cookies mild in colour.
- Butter: Provides moisture, taste and tenderness.
- Egg: Binds the cookies collectively and provides some rise within the oven.
- Vanilla: Provides depth of taste.
- Water: Helps bind the dough collectively and make it simpler to roll out.
The best way to make almond flour sugar cookies
Make the cookie dough
- Whisk the dry substances (almond flour, tapioca starch, xanthan gum, salt, baking powder, sugar) in a big mixing bowl
- Add melted butter, a crushed egg, vanilla and a little bit of water
- Add extra water till the dough holds collectively effectively in your hand
- Divide the dough in half, press right into a disk and sprinkle with tapioca starch
Put together the dough, and bake the cookies
- Roll out the dough about 1/3-inch thick, sprinkling with extra tapioca starch as wanted to stop sticking
- Lower out well-defined shapes with a cookie cutter
- Place the shapes about 1 inch aside (or much less, they will not unfold) on a lined baking sheet
- Bake at 325°F or till simply set it within the middle.
What makes a fantastic cutout cookie?
Cutout cookies are the sort of cookie that require you to roll out cookie dough, after which lower out shapes with a cookie cutter. They’re most frequently gluten free sugar cookies, that are a easy mixture of flour, baking powder, salt, sugar, butter and egg. However they may very well be gluten free gingerbread cookies or perhaps a gluten free gingerbread home.
A correct cutout cookie will maintain its form simply as you chop it, even when that form has twists, turns, bends, or corners. That signifies that it is able to have a good time any vacation, any day of the yr.
Whether or not it is a birthday, and also you need to shock your 5-year-old by spelling out his identify in sugar cookies, it is Easter and also you need to make eggs and bunnies, or it is Valentine’s Day, and it is all in regards to the hearts, a great sugar cookie recipe has you lined.
Combining almond flour and tapioca starch/flour into an all-purpose flour
I like baking with almond flour and barely bake with it with out including some tapioca starch/flour to create a correct stability of substances. The perfect ratio of those flours is often 40% almond flour, 60% tapioca starch.
That ratio is the most effective in the event you’re attempting to create a recipe that intently resembles the sort that you simply’d make with a rice-based flour mix (or typical all-purpose flour). Since almond flour has loads of fats, you may sometimes use about half the quantity of fats that you simply would possibly in any other case count on.
Virtually Paleo
More often than not I create a recipe with this wonderful set of two gluten free flours, it is a Paleo recipe. Which means no dairy, no grains, and no refined sugars. For this recipe, I began with my mushy frosted sugar cookies recipe and principally simply swapped out that almond/tapioca flour mix and decreased the fats by half.
The one method I used to be going to have the ability to create an almond flour sugar cookie that was mild in colour was to make use of white sugar, and Paleo granulated sugar is brown (coconut palm sugar). Since I am attempting to make a “regular” trying and tasting sugar cookie, look mattered.
In case you’re on the lookout for a extra virtuous almond flour cookie, strive my almond flour chocolate chip cookies. They’re flippantly candy, refined sugar free when made with coconut sugar, dairy free when made with virgin coconut oil, and grain free, too.
Recipe ideas & methods
Sure, this recipe is a simple one, however I’ve nonetheless received a number of additional ideas so that you can observe to ensure your sugar cookies prove excellent each time.
Use finely floor blanched almond flour
Solely use finely floor almond flour. And ensure you go for the blanched almond flour, too, as which means the skins have been eliminated, so you may get lighter, extra conventional sugar cookies. Whereas easy, this recipe is fairly particular, and coarse almond flour or almond meal simply will not work.
Do not chill the dough
With these almond flour sugar cookies, there is not any have to refrigerate or freeze the dough. It is able to go as quickly as you have completed kneading it.
Add water slowly
This recipe is an easy one-bowl-and-a-spoon recipe, which is nice. Whenever you’re following the recipe, you may discover that the dry substances severely outnumber the moist substances.
Whenever you add the melted butter, egg, and vanilla, chances are you’ll assume the dough won’t ever come collectively. It is going to, however it is going to probably want a little bit of water to convey it collectively, you may knead the dough with clear arms. You could be tempted so as to add water extra rapidly, and maintain going till the dough comes collectively simply with a spoon. As a substitute, add the water very, very slowly and let contact be your information.
When the dough holds collectively after kneading, it is going to roll out cleanly and the cookies will maintain their clear traces throughout baking. An excessive amount of water will trigger the cookies to unfold throughout baking. Keep in mind, you may all the time add extra water, however you may’t take any out.
Persist with the recipe
Baking is science. The dough needs to be appropriate for reducing and completely should maintain its form whereas baking. Persist with the recipe as finest you may, even in the event you’d slightly get began instantly and never should order, for instance, tapioca starch. It is such a helpful ingredient!
In case you add additional flavorings, even simply almond extract, you alter the moist to dry ratio. Equally, in the event you take away the vanilla extract, you’d change the moist to dry ratio so substitute it with some additional water or one other flavoring.
Common ingredient substitutions
This recipe is of course gluten free because it does not include any wheat flour or different gluten grains, however it does include eggs and dairy. Listed here are my recommendations for the most effective choices for substitutions to accommodate completely different dietary wants.
Tapioca starch/flour
Tapioca starch has no exact substitute, I am afraid. It is a distinctive flour (typically known as a starch, however there is no such thing as a distinction whatever the identify). You’ll be able to typically substitute it with superfine candy white rice flour, also referred to as glutinous rice flour.
Like almond flour, high quality varies tremendously amongst manufacturers of tapioca starch. I virtually all the time purchase tapioca starch/flour from Nuts.com because it’s nice high quality at a fantastic worth. Genuine Meals additionally makes a fantastic high quality product, too.
Sugar
You should utilize granulated coconut sugar instead of refined granulated sugar, gram for gram. To make it possible for the coconut sugar dissolves fully, although, grind it first in a blender or meals processor.
The cookies will flip brown, although, since coconut sugar may be very darkish brown in colour. The coconut sugar will even add some taste. The perimeters of the cookies will even probably not be as clear.
If you would like to strive making these cookies sugar free, I’ve a extremely good feeling about Lankato granulated monkfruit sweetener, gram for gram. It is a mixture of monkfruit and erythritol. It does are usually drying, although, so count on so as to add extra water to convey the dough collectively.
Dairy
Instead of melted butter within the cookie dough, strive utilizing block-style vegan butter like from Soften model or Miyoko’s Creamy model. Keep away from the sort in a bathtub, which will not work. Virgin coconut oil (the type that’s stable at room temperature) also needs to work as a dairy-free substitute, however the cookies could unfold.
Eggs
Instead of the egg on this recipe, you may strive utilizing a “chia egg” (1 tablespoon floor white chia seeds + 1 tablespoon lukewarm water, combined and allowed to gel). Nevertheless, chances are you’ll want so as to add somewhat extra water, and you will probably discover that the dough does not bind collectively fairly as effectively. You may additionally need to refrigerate the dough for half-hour earlier than rolling and reducing.
Xanthan gum
I do think about the xanthan gum on this recipe to be non-obligatory, however it’s important to a clear edge in your cutout cookies, and a easy texture. In case you do not need to use xanthan gum or cannot have it, you may strive utilizing an equal quantity of konjac powder instead. Guar gum works, too, simply not fairly as effectively in baked items as in smoothies and different chilly purposes.
Storage directions
You’ll be able to retailer these almond flour sugar cookies, unfrosted, within the fridge for as much as 5 days. In case you’ve frosted them already, they need to nonetheless go within the fridge in an hermetic container, however they will solely final a day or two earlier than they’re previous their finest.
You’ll be able to freeze the dough, or the baked, unfrosted cookies, too. Simply wrap tightly, place in a freezer protected container, and maintain within the freezer for as much as three months.
FAQs
No, these cookies have to be made utilizing a mixture of blanched almond flour and tapioca starch. No different flours will work.
Tapioca starch is exclusive in its capacity to supply elasticity to baked items. You’ll be able to’t substitute it with one other starch, like cornstarch, and get good outcomes. However you would possibly have the ability to substitute it with superfine candy white rice flour, also referred to as glutinous white rice flour.
No, almond meal is made with coarsely floor almonds that also have their skins intact. It will not work on this recipe.
I made gluten free royal icing with meringue powder as a result of I wished one thing that may arrange fully and make moveable stackable cookies. However you too can make this straightforward cookie icing with mild corn syrup instead of meringue powder.
Almond Flour Sugar Cookies Recipe
These mushy, tender cutout almond flour sugar cookies will maintain any form you want, so you may have a good time any vacation and nonetheless eat grain free!
Yield: 24 cookies
Stop your display from going darkish
Substances
For the cookies.
- 1 cup (120 g) finely floor blanched almond flour
- 1 ½ cups (180 g) tapioca starch/flour plus extra for sprinkling
- ½ teaspoon xanthan gum (non-obligatory; makes the cookies extra secure)
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ⅜ cup (125 g) granulated sugar
- 4 tablespoons (56 g) unsalted butter melted and cooled
- 1 (50 g (weighed out of shell)) egg at room temperature, crushed
- 1 teaspoon pure vanilla extract
- lukewarm water by the half-teaspoonful
Directions
Make the cookie dough.
-
In a big bowl, place the almond flour, tapioca starch, non-obligatory xanthan gum, baking powder, salt, and granulated sugar, and whisk to mix effectively.
-
Add the butter, egg, and vanilla, and blend to mix. Add at the very least 1/2 teaspoonful of water, and blend it into the dough.
-
If the dough has any spots that appear dry or crumbly, add extra water by the half-teaspoonful and blend to mix.
-
Utilizing clear arms, knead the dough collectively till it varieties a ball. It is going to be thick and comparatively stiff. Sprinkle in additional water as essential to convey the dough collectively.
-
Divide the dough in half and set one half apart, draped with a tea towel to stop it from drying out.
Form the cookies.
-
Place the primary half of the dough on a flippantly floured floor, sprinkle the highest flippantly with extra tapioca flour, and roll it out a bit lower than 1/3-inch thick.
-
Transfer the dough typically to stop it from sticking, sprinkling flippantly with extra tapioca flour as crucial.
-
Utilizing a 2 1/2-inch spherical cookie cutter or different shapes, lower out shapes of dough. Pull off the surplus cookie dough away from the shapes you have lower.
-
Place the cutout shapes of dough about 1-inch other than each other on the ready baking sheets. The cookies will not unfold throughout baking, so simply be sure they are not touching.
-
Collect and reroll the scraps, and repeat the method with all of the remaining dough till it’s all been used.
Bake the cookies.
-
One by one, place the baking sheets within the middle of the preheated oven and bake till simply set within the middle (about 10 minutes).
-
The perimeters of a few of the cookies could brown barely, however take them out earlier than there may be any important browning.
-
Take away the cookies from the oven and permit them to chill on the baking sheet for about 5 minutes or till secure earlier than transferring them to a wire rack to chill fully.
Put together any icing
-
As soon as the cookies are cool, you may ice, glaze, or frost them them as you'd another sugar cookie.
Notes
Diet info is per cookie with out icing.
Diet
Energy: 83kcal | Carbohydrates: 11g | Protein: 1g | Fats: 4g | Saturated Fats: 1g | Polyunsaturated Fats: 0.1g | Monounsaturated Fats: 1g | Trans Fats: 0.1g | Ldl cholesterol: 12mg | Sodium: 62mg | Potassium: 5mg | Fiber: 1g | Sugar: 3g | Vitamin A: 68IU | Calcium: 16mg | Iron: 0.3mg
Almond Flour Sugar Cookies Recipe
These mushy, tender cutout almond flour sugar cookies will maintain any form you want, so you may have a good time any vacation and nonetheless eat grain free!
Yield: 24 cookies
Stop your display from going darkish
Substances
For the cookies.
- 1 cup (120 g) finely floor blanched almond flour
- 1 ½ cups (180 g) tapioca starch/flour plus extra for sprinkling
- ½ teaspoon xanthan gum (non-obligatory; makes the cookies extra secure)
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ⅜ cup (125 g) granulated sugar
- 4 tablespoons (56 g) unsalted butter melted and cooled
- 1 (50 g (weighed out of shell)) egg at room temperature, crushed
- 1 teaspoon pure vanilla extract
- lukewarm water by the half-teaspoonful
Directions
Make the cookie dough.
-
In a big bowl, place the almond flour, tapioca starch, non-obligatory xanthan gum, baking powder, salt, and granulated sugar, and whisk to mix effectively.
-
Add the butter, egg, and vanilla, and blend to mix. Add at the very least 1/2 teaspoonful of water, and blend it into the dough.
-
If the dough has any spots that appear dry or crumbly, add extra water by the half-teaspoonful and blend to mix.
-
Utilizing clear arms, knead the dough collectively till it varieties a ball. It is going to be thick and comparatively stiff. Sprinkle in additional water as essential to convey the dough collectively.
-
Divide the dough in half and set one half apart, draped with a tea towel to stop it from drying out.
Form the cookies.
-
Place the primary half of the dough on a flippantly floured floor, sprinkle the highest flippantly with extra tapioca flour, and roll it out a bit lower than 1/3-inch thick.
-
Transfer the dough typically to stop it from sticking, sprinkling flippantly with extra tapioca flour as crucial.
-
Utilizing a 2 1/2-inch spherical cookie cutter or different shapes, lower out shapes of dough. Pull off the surplus cookie dough away from the shapes you have lower.
-
Place the cutout shapes of dough about 1-inch other than each other on the ready baking sheets. The cookies will not unfold throughout baking, so simply be sure they are not touching.
-
Collect and reroll the scraps, and repeat the method with all of the remaining dough till it’s all been used.
Bake the cookies.
-
One by one, place the baking sheets within the middle of the preheated oven and bake till simply set within the middle (about 10 minutes).
-
The perimeters of a few of the cookies could brown barely, however take them out earlier than there may be any important browning.
-
Take away the cookies from the oven and permit them to chill on the baking sheet for about 5 minutes or till secure earlier than transferring them to a wire rack to chill fully.
Put together any icing
-
As soon as the cookies are cool, you may ice, glaze, or frost them them as you'd another sugar cookie.
Notes
Diet info is per cookie with out icing.
Diet
Energy: 83kcal | Carbohydrates: 11g | Protein: 1g | Fats: 4g | Saturated Fats: 1g | Polyunsaturated Fats: 0.1g | Monounsaturated Fats: 1g | Trans Fats: 0.1g | Ldl cholesterol: 12mg | Sodium: 62mg | Potassium: 5mg | Fiber: 1g | Sugar: 3g | Vitamin A: 68IU | Calcium: 16mg | Iron: 0.3mg
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Hello, I’m Nicole. I create gluten free recipes that basically work and style nearly as good as you keep in mind. No extra making separate meals when somebody is GF, or shopping for packaged meals that aren’t adequate to justify the value. At Gluten Free on a Shoestring, “good, for gluten free” simply isn’t adequate! Come go to my bio!