Tasty Almond Flour Coconut Sugar Cookies
I still remember the first batch I baked on a rainy Saturday — the kitchen filled with a warm, toasty almond scent, and the cookies disappeared before I could finish my second cup of tea. These Tasty Almond Flour Coconut Sugar Cookies are a simple, naturally gluten-free sweet that keeps texture and flavor front and center: crisp edges, tender centers, and a subtle caramel note from coconut sugar. They’re ideal for a quick treat, a lunchbox swap, or when you want a less-refined-sweetener cookie without losing comfort-bakery vibes. If you like flourless cookie options, you might also enjoy these healthy cookies made without flour or refined sugar for another low-gluten alternative.
Why you’ll love this dish
Almond flour gives these cookies a rich, nutty backbone while coconut sugar adds molasses-like depth that white sugar just can’t match. They’re fast to throw together, require only one bowl for the dry mix and one for the wet, and bake in about 10 minutes — perfect for last-minute guests or a weekday sweet fix. Because they’re naturally grain-free, they’re a popular pick for people avoiding wheat or looking for a slightly lower-glycemic sweet option. If you like baked treats with coconut hints, try pairing this recipe idea with other coconut-forward bakes like coconut oatmeal cookies for a small dessert spread.
“Wonderful texture and the coconut sugar brings a caramel warmth that makes these cookies feel indulgent, yet simple and wholesome.” — a quick note from my kitchen testing
Step-by-step overview
You’ll start by preheating the oven and mixing the dry ingredients. In a separate bowl, whisk together the melted coconut oil, egg, and vanilla. Combine the two to form a dollopable dough, scoop tablespoon-sized portions, and flatten slightly on a parchment-lined sheet. Bake until the edges are golden-brown, then cool briefly on the sheet before transferring to a rack. Total hands-on time is about 10–15 minutes; ovens and cooling add another 10–15 minutes.
What you’ll need
- 2 cups almond flour (finely ground; blanched almond flour gives the lightest texture)
- 1/2 cup coconut sugar (packed slightly)
- 1/4 cup coconut oil, melted (or use melted unsalted butter for a richer flavor)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Notes/substitutions:
- For a dairy option, swap coconut oil for unsalted butter (melted).
- If you prefer a softer cookie, increase almond flour to 2 1/4 cups or add 1–2 teaspoons milk.
- For a lower-sugar option, reduce coconut sugar to 1/3 cup and taste the dough — it will be less sweet but still pleasant.
How to prepare it
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, coconut sugar, baking soda, and salt until evenly distributed.
- In a separate bowl, whisk the melted coconut oil, egg, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir until a soft dough forms — it should hold together when pinched.
- Scoop tablespoon-sized portions of dough and place them 2 inches apart on the prepared baking sheet.
- Flatten each cookie gently with the back of a spoon or the palm of your hand to about 1/4–1/2 inch thickness.
- Bake for 10–12 minutes, watching for the edges to turn golden brown.
- Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Best ways to enjoy it
These cookies are delicious warm with a cup of tea or cooled alongside iced coffee. For a simple dessert plate, stack two cookies with a smear of almond butter or a small scoop of vanilla ice cream between them. They also pair well with citrusy salads or a berry compote for contrast. If you want a nostalgic twist, serve them with a mug of hot chocolate for an afternoon snack — a lovely match reminiscent of classic sugar-cookie pairings like those in Grandma’s Irish sugar cookies.
Storage and reheating tips
Store cooled cookies in an airtight container at room temperature for up to 3 days. Because almond flour contains natural oils, I recommend refrigerating for longer storage — they’ll keep 1–2 weeks in the fridge. To freeze, pack cookies in a single layer in a freezer-safe container or bag for up to 3 months; thaw at room temperature or warm briefly in a 300°F (150°C) oven for 5–7 minutes. Always cool completely before sealing to prevent condensation and sogginess.
Pro chef tips
- Use finely ground almond flour (not almond meal) for the best tender crumb.
- Measure almond flour by spooning it into the cup and leveling — don’t pack it down, which can make cookies dense.
- If dough feels too loose, chill it for 10–15 minutes so it holds shape while baking.
- Rotate the baking sheet halfway through the bake if your oven has hot spots.
- For even browning, flatten cookies to an even thickness so they bake uniformly.
Creative twists
- Double chocolate: fold in 1/3 cup dairy-free chocolate chips or cocoa nibs.
- Citrus-almond: add 1 teaspoon lemon or orange zest to the dough for bright notes.
- Spiced: stir in 1/2 teaspoon cinnamon and a pinch of nutmeg for cozy flavor.
- Nut swap: replace 1/2 cup almond flour with hazelnut flour for a toasted flavor change.
- Vegan version: replace the egg with 3 tablespoons aquafaba or a flax egg (1 tbsp ground flax + 3 tbsp water) and test for texture.
Your questions answered
Q: How long does it take to make these cookies from start to finish?
A: Hands-on time is about 10–15 minutes; baking and cooling add roughly 15 minutes, so plan for 25–30 minutes total.
Q: Can I make the dough ahead of time?
A: Yes. Refrigerate the dough in a sealed container for up to 24 hours before scooping and baking. If frozen, thaw in the fridge overnight.
Q: Are these cookies allergy-friendly?
A: They’re naturally gluten-free, but they are not nut-free (almond flour). For nut allergies, this recipe isn’t suitable unless you use a safe nut-free flour substitute, which will change texture significantly.
Q: Why did my cookies spread too much?
A: Overly warm dough, too much oil, or using a coarse almond meal can cause spreading. Chill the dough for 10–15 minutes and make sure you’re using finely ground almond flour.
Q: Can I use regular brown sugar instead of coconut sugar?
A: Yes — use light brown sugar in the same amount for a similar caramel note, though coconut sugar has a slightly different mineral flavor.
Conclusion
If you want additional almond-flour cookie ideas or inspiration for mix-ins, Detoxinista’s almond flour cookie recipe has helpful variations and tips. For a chocolate-studded option that keeps the almond-flour base, see Something Nutritious’s almond flour chocolate chip cookies for more mix-in ideas and texture notes.
Tasty Almond Flour Coconut Sugar Cookies
Ingredients
Dry Ingredients
- 2 cups almond flour, finely ground Blanched almond flour gives the lightest texture.
- 1/2 cup coconut sugar Packed slightly.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup coconut oil, melted Or use melted unsalted butter for a richer flavor.
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, coconut sugar, baking soda, and salt until evenly distributed.
- In a separate bowl, whisk the melted coconut oil, egg, and vanilla until smooth.
Combining Ingredients
- Pour the wet mixture into the dry ingredients and stir until a soft dough forms — it should hold together when pinched.
- Scoop tablespoon-sized portions of dough and place them 2 inches apart on the prepared baking sheet.
- Flatten each cookie gently with the back of a spoon or the palm of your hand to about 1/4–1/2 inch thickness.
Baking
- Bake for 10–12 minutes, watching for the edges to turn golden brown.
- Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
