Tasty Almond Flour Coconut Sugar Cookies
Delicious gluten-free cookies made with almond flour and coconut sugar, offering crisp edges and tender centers with a subtle caramel note.
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.
Notes
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.