Almond Flour Sugar Cookies (Vegan & GF)
Servings: 12 cookies
Equipment
- baking sheet + parchment paper
- mixing bowl + spatula
- measuring cups & spoons
- rolling pin + cookie cutters
Ingredients
Dry
- 1 ¾ cups almond flour
- ¼ cup sorghum or oat flour (sorghum is naturally sweeter than oat, but both work great!)
- 3 tablespoons cane sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet
- ¼ cup maple syrup
- 1 heaping tablespoon avocado oil (+ 1 teaspoon for the parchment paper)
- 1 teaspoon vanilla extract
Topping
- sprinkle cane sugar
- vegan sprinkles of choice*
Instructions
- Combine dry ingredients: add all dry ingredients to a mixing bowl and whisk/stir to combine. Whisking can help remove any lumps if needed.
- Add wet ingredients: add wet ingredients directly to the dry and stir until combined. The dough will appear dry at first, don't panic, just keep mixing it together!
- Chill: place the dough in the freezer and let chill for 30 minutes. Preheat the oven to 350°F a few minutes before taking the dough out.
- Roll and shape: remove dough from the freezer and add to a large piece of parchment paper drizzled with about a teaspoon of avocado oil. Add another piece of parchment paper on top and roll the dough to be about ¼-1/2 an inch thick. Be sure not to roll out too thin or else the cookies will burn. Press desired cookie cutter into dough and place cut outs onto a parchment lined baking sheet. Continue this process until all batter has been used (typically yields 12-13 cookies depending on the shape of the cookie cutter). The teaspoon of oil should be plenty, but if the dough becomes dry at any point add another touch of oil. If it becomes too wet, add a dusting of oat flour.
- Top and bake: sprinkle each cookie with sprinkles and an additional pinch of cane sugar. Bake on the middle rack for 8-10 minutes, or until the edges are lightly golden.
- Cool: remove from oven and let cool for at least 5 minutes. Enjoy!
Notes
Flour was measured by shaking flour directly into measuring cup until level then adding to the bowl.
I used Supernatural sprinkles available at Whole Foods, Amazon & directly through their website. Whole Foods additionally has rainbow and chocolate sprinkles that are vegan.
Variation idea: instead of topping the sugar cookies with sugar and sprinkles, keep plain and top with frosting once cooled.