Almond Flour Coconut Sugar Cookies

Delightfully crisp on the edges and tender inside, these almond flour cookies are naturally grain-free and use coconut sugar for a rich, caramel flavor.

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Prep Time 10

Cook Time 12

Total Time 22

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

Dry Ingredients

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.
1/2 teaspoon baking soda For a gentle rise and lightness.
1/4 teaspoon salt Balances sweetness.

Wet Ingredients

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.

Method

Preparation

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.

Baking

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.

Notes

Store cookies in an airtight container for up to 3 days. For a softer texture, add a small piece of bread to the container. Cookies can be refrigerated for 1 week, frozen for up to 3 months, and gently reheated in the oven or microwave.