Tasty Almond Flour Coconut Sugar Cookies
I still remember the first time I baked these Tasty Almond Flour Coconut Sugar Cookies — they came out crisp at the edges, tender inside, and sweet without being cloying. This recipe is a quick, mostly one-bowl cookie that’s great when you want a gluten-free-ish treat that relies on pantry staples. It’s perfect for afternoon snacks, lunchbox treats, or when you want to bring something simple to a neighbor. If you enjoy fuss-free sweets, you might also like this take on 3-ingredient sugar cookies for other fast options.
Why you’ll love this dish
Almond flour and coconut sugar make these cookies feel both wholesome and indulgent. They’re naturally grain-free (if you avoid the butter swap), come together fast, and don’t require chilling or rolling—ideal for weeknight baking or last-minute hosting. The combination of almond flour’s nutty richness and coconut sugar’s caramel notes gives a more complex flavor than plain white sugar cookies, while the short ingredient list keeps cost and effort low.
“A small batch of cookies with big flavor — crisp edges, soft centers, and not overly sweet.”
These are excellent when you want something kid-approved but less processed than many store-bought treats. If you’re experimenting with other simple dessert ideas, check out this fun riff on brown sugar pop tart cookies for inspiration.
How this recipe comes together
This is a straightforward wet-to-dry mixing method:
- Measure and whisk the dry ingredients (almond flour, coconut sugar, baking soda, salt).
- Whisk the melted fat, egg, and vanilla separately until smooth.
- Combine wet and dry into a soft, scoopable dough—no mixer required.
- Portion onto a lined sheet, flatten gently, then bake until edges turn golden.
- Cool briefly on the sheet to set, then transfer to a rack to finish cooling.
Expect about 10–12 minutes in the oven and a short 3–5 minute stabilization on the baking sheet so the cookies don’t fall apart when moved.
What you’ll need
- 2 cups almond flour (finely ground) — blanched almond flour is best for a light color and texture.
- 1/2 cup coconut sugar (packed slightly) — gives caramel flavor; brown sugar works if you aren’t avoiding cane sugar.
- 1/4 cup coconut oil, melted (or unsalted butter) — coconut oil keeps the cookie dairy-free; use butter for richer flavor.
- 1 large egg, room temperature — helps bind and gives lift.
- 1 teaspoon vanilla extract — flavor enhancer.
- 1/2 teaspoon baking soda — for a gentle rise and lightness.
- 1/4 teaspoon salt — balances sweetness.
Small substitution notes: swap the coconut oil for equal melted unsalted butter if you prefer a buttery cookie. For a nut-free version, try a seed flour like sunflower seed flour but expect a color and flavor shift. For other simple cookie ideas to try later, see this brown sugar pop tart cookies recipe.
Directions to follow
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, coconut sugar, baking soda, and salt until evenly combined.
- In another bowl, whisk the melted coconut oil, egg, and vanilla until smooth and a little glossy.
- Pour the wet mixture into the dry ingredients. Stir with a spatula until a soft dough forms. It should hold together when pressed; if it’s crumbly add a teaspoon of water or a little more melted fat.
- Scoop tablespoon-sized portions of dough and place them about 2 inches apart on the prepared sheet. Flatten each scoop slightly with the back of a spoon or your palm—these don’t spread a lot.
- Bake 10–12 minutes, or until the edges turn golden brown and the centers look set. Ovens vary, so start checking at 10 minutes.
- Let cookies cool on the baking sheet for 3–5 minutes to firm up, then transfer to a wire rack to cool completely.
Serve warm for a tender center or fully cooled for a crisper bite.
Best ways to enjoy it
- Pair with a mug of black coffee or a chai latte to complement the caramel notes from the coconut sugar.
- Create a cookie sandwich with a smear of nut butter or sugar-free jam for an upgraded snack.
- Arrange on a small platter with fresh fruit and a pot of hot tea for an easy afternoon spread.
- Crumble over vanilla yogurt or ice cream as an unexpected crunchy topping.
Storage and reheating tips
- Room temperature: Store cookies in an airtight container for up to 3 days. Add a small piece of bread if you want to keep them softer.
- Refrigeration: They keep 1 week in the fridge but may dry out—bring to room temp before serving.
- Freezing: Freeze baked cookies in a single layer on a sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature.
- Reheating: Warm gently in a 300°F (150°C) oven for 4–6 minutes, or microwave a single cookie for 8–10 seconds for a soft, just-baked feel.
Always cool completely before sealing in containers to avoid sogginess from trapped steam.
Pro chef tips
- Measure almond flour by spooning it into the cup and leveling off. Packing almond flour can make the dough too dense.
- Use room-temperature eggs for easier emulsification and better texture.
- If the dough feels sticky, refrigerate 10–15 minutes to firm it slightly—this will make shaping tidier.
- For even baking, rotate the baking sheet halfway through the bake time.
- Want thicker cookies? Make larger scoops and flatten less aggressively; extend baking by a minute or two if needed.
For another quick-bake inspiration that uses minimal ingredients, try these 3-ingredient cinnamon sugar donut holes.
Creative twists
- Chocolate chip: Fold in 1/3 cup dairy-free or regular chocolate chips.
- Citrus & almond: Add 1 teaspoon lemon or orange zest for brightness.
- Spice: Stir in 1/2 teaspoon ground cinnamon or cardamom for warmth.
- Icing: Mix powdered sugar with a touch of almond milk and drizzle for an afternoon tea cookie.
- Mix-ins: Chopped toasted nuts, shredded coconut, or a tablespoon of flaxseed meal for texture.
Common questions
Q: Can I make these dairy-free?
A: Yes — use melted coconut oil instead of butter and ensure any mix-ins (like chocolate chips) are dairy-free.
Q: Will these cookies hold their shape without chilling?
A: Yes. The almond flour dough doesn’t spread much, so chilling isn’t necessary. If your kitchen is very warm, a short 10–15 minute chill helps.
Q: Can I double the batch?
A: Absolutely. Double the ingredients and bake on two sheets, rotating positions halfway through baking to ensure even color.
Q: What if my dough is too crumbly?
A: Add 1 teaspoon of warm water or an extra 1/2 teaspoon of melted fat at a time until the dough holds when pressed.
Q: Are these gluten-free and low-carb?
A: Using almond flour makes them gluten-free. They’re lower in carbs than wheat-based cookies but still contain sugar; adjust to taste if you need stricter carb control.
Conclusion
If you like experimenting with almond-flour-based cookies, this recipe is an easy, reliable starting point—simple to scale and forgiving with substitutions. For a different almond-flour cookie approach with slightly different technique and texture, try the Almond Flour Cookie Recipe – Detoxinista. And if chocolate is your weakness, this twist on almond flour cookies shows how chocolate chips change the experience: Almond Flour Chocolate Chip Cookies – Something Nutritious.
Almond Flour Coconut Sugar Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, coconut sugar, baking soda, and salt until evenly combined.
- In another bowl, whisk the melted coconut oil, egg, and vanilla until smooth and a little glossy.
- Pour the wet mixture into the dry ingredients. Stir with a spatula until a soft dough forms.
- Scoop tablespoon-sized portions of dough and place them about 2 inches apart on the prepared sheet. Flatten each scoop slightly.
- Bake for 10–12 minutes, or until the edges turn golden brown and the centers look set.
- Let cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
