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Grain Free Sugar Cookies

What don’t you see in this picture?

Flourless sugar cookies from @choccoveredkt that are gluten-free, sugar-free, soy-free, dairy-free, and vegan! No flour and no butter required! Full recipe here:

No flour. No butter.

And no refined sugar. None of these items are included in today’s cut-out grain free sugar cookie recipe. Unless you douse the grain free cookies in sprinkles, as you know I love to do.

healthy sugar cookies

If you happen to forget the dough and then decide it’s really good unbaked and straight from the freezer… well, I wouldn’t know anything about that. It’s not like I’ve done it or anything. 😉

Flourless sugar cookies from @choccoveredkt that are gluten-free, sugar-free, dairy-free, and vegan! No flour and no butter required! Full recipe here:

Grain Free Sugar Cookies

(with a paleo option)

Adapted from this recipe and inspired by Laura.

  • 1 cup finely-ground almond meal (also known as almond flour. For substitutions, see nutrition link at the end of this recipe.) (75g)
  • a little over 1/8 tsp salt (1/8 plus 1/16 tsp)
  • 1/8 tsp baking soda
  • 2 tbsp pure maple syrup, or stevia to taste (For substitutions, see nutrition link below.) (30g)
  • 1 1/2 tbsp coconut or vegetable oil (15g)
  • For maple syrup version: up to 2 level teaspoons milk of choice or extra oil, as needed (5-10g). For stevia version: 1 tbsp milk of choice, added with the liquid ingredients. (15g)
  • 1 tsp pure vanilla extract
  • optional: pure almond extract

Grain Free Sugar Cookies Recipe: Combine all liquid ingredients (except milk of choice if using maple syrup version). In a separate bowl, combine dry ingredients and stir very well. Now mix wet into dry and keep stirring, breaking up clumps as you mix—it may seem dry at first, and you can add the extra 2 tsp milk or oil (I did add this when I made the maple syrup version), but do not add any more liquid than the recipe calls for. It will eventually form something that can either be squished into a ball with your hands or put into a plastic bag and smushed from inside the bag (the less-messy option). Roll out dough to cut-out-cookie width, either between sheets of parchment paper or from inside the bag, then cut into shapes. Freeze dough at least 20 minutes before cooking 10-13 minutes (depending on desired crispiness) at 325 F on a greased cookie sheet. Let cool another 10 minutes before even attempting to remove cookies from the sheet. They should firm up nicely. For troubleshooting, see nutrition link below. I store these in a glass container, not fully covered, as I like them crispier.

View Grain Free Cookies Nutrition Facts

grain free sugar cookies

Optional glaze:

Just mix 1 cup powdered sugar or no-sugar powdered sugar with scant 1/4 tsp pure vanilla extract and a little milk of choice. Start very small with the amount of milk, and stir well before deciding to add more. If you accidentally add too much milk, simply add more of the sugar. (The cookies in the photos are frosted with the sugar-free powdered sugar, linked above.)

Link of the Day:



Um, I mean Sugar Cookie Oatmeal.

5/5 (3)

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Published on December 18, 2012

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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  1. Lena says

    These look so great!! I’ve been trying to find cookie ideas for Christmas morning for my hubby and I and these are it! I love the decorations on them 🙂

  2. Samantha says

    Very interesting, I am going to try these. I have been seriously considering the hazelnut flour myself, but I could see where almond would be more appropriate to sugar cookies…

    Decisions! I will let you know. I can’t wait to try. 🙂

  3. Kristen says

    Has anyone tried this with oat flour? I’m allergic to all nuts and I’m currently off wheat so thought I’d give the oat a try!

    • Sheena says

      Just a reminder that oats are a grain too
      Some people are intolerant of all grains
      This includes. Oats , soy, quinua, etc
      But your almond flour cookies are great
      Thank you

  4. petrina says

    This reminds me of the low-carb crackers I used to make for my husband, who is a strict low carber. But I used egg white for the liquid binder. This is a nice vegetarian version and sweet! I have to try these for him!

  5. Marianne says

    Hi Katie! So, to confirm…you’re freezing it after you’ve cut it into shapes? When I’ve made sugar cookies in the past, I’ve refrigerated the dough for a few hours before rolling out and shaping, since the dough is easier to manipulate. I just want to make sure I got the order correct, since I’ll be making these soon 🙂

  6. Kayla says

    Hi Katie, how do you substitute something sticky (like maple syrup, as you have listed) with stevia? That’s two different consistences…how would that yield the same result? Do you test these recipes out???

  7. Jesann says

    What did you put in the glaze to make it sparkly? Did you pulverize some of the sprinkles into a powder and mix that in? That looks wonderful.

    (I’ve been re-reading the recipe and don’t see anything about the method for making it sparkly, so if you did mention how to do that and I just can’t read, sorry. 🙂 )

  8. jodye @ chocolate and chou fleur says

    These look so authentic, and I love the short ingredient list! Sugar cookies are a must for christmas, and I bet nobody will be able to tell the difference. These are going on my to-bake list for sure!

  9. Hannah says

    Katie! Thank you so much for this recipe! I made them this morning and they turned out GREAT! I didn’t have any almond meal so i substituted it for Vanilla Rice Protein Powder. They were perfectly crunchy on the outside and gooey on the inside. Thanks again! Tastes amazing!!

  10. Shelly Bourdo says

    Thank you! Thank You! Thank You!!!!
    My daughter has been asking for several days to make cut out cookies. This is the first recipe I’ve found that is workable for us!
    Thank you!!!

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