What don’t you see in this picture?
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.
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. 😉
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
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:
Sprinkles!
Um, I mean Sugar Cookie Oatmeal.
Vivian says
Could you just leave the cookies/dough in the frig overnight and then bake them in the morning rather than freeze?
Thanks!
P.S. – I have made these cookies more than once and they are delicious. I am just trying to find a way to not have to do every step on the same day.
Jason Sanford says
I don’t see why that wouldn’t work!
Vivian says
Thanks!
Niella says
Thanks for making a low carb sugar cookie. I used 3/4 cup almond flour and maple syrup and there was no need for the extra milk just the right amount of sweetness and texture thanks Katie!
Sarah Pollie says
Want to use this as a fruit tart crust. Thoughts? I’m too impatient for an answer, I am about to start making this🤣🤦♀️🤷♀️ I’ll let you know how it works out!
Sarah Pollie says
Is the optional almond extract instead of or in addition to the vanilla? Reading again in case I missed it.
Sarah Pollie says
My dough made 8 perfect round cookies which I topped individually with a sugar-free pastry cream recipe i found, then topped with fruit, wish I could leave a photo, came out great, a delicious and perfect treat after dinner!
Candice says
Sarah – can you please share your pastry cream recipe. TYIA!
Candice says
Sarah – can you please share your pastry cream recipe. TYIA!