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Maple Glazed Sugar Cookies (Grain Free)

  • Author: Lindsay Cotter
  • Total Time: 30 minutes
  • Yield: 16- 20 1x
  • Diet: Gluten Free


Grain Free Maple glazed Holiday Cookies. Paleo friendly


Units Scale
  • 2 1/4 cup fine blanched almond flour
  • 2 Tablespoon arrowroot or tapioca flour (oat flour may be substituted)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon (optional)
  • 1/2 cup butter or refined coconut oil, softened (room temp).
  • 1 cup coconut sugar (Erythritol or monk fruit sugar for low sugar / low carb option)
  • 1 teaspoon vanilla extract
  • 1 large egg.
Optional Icing: 
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla
  • 23 Tablespoon powdered sugar or sugar substitute
  • 1 Tablespoon optional orange zest



  1. In a small bowl, sift together the almond flour, starch, baking soda, baking powder, salt, and cinnamon. Set aside.
  2. Combine the butter in a mixing bowl with the sugar and vanilla extract.
  3. Beat the ingredients on low until they are mixed thoroughly, about 1-2 minutes.
  4. Add the large egg, and beat again on low for 1 minute.
  5. Keep the mixer on low, and slowly add in the flour mixture. Beat the batter until it is smooth, and place batter in the fridge to chill for 1 to 2 hours.*
  6. Once the dough has chilled, preheat oven to 350 F and line a large baking sheet. Set aside.
  7. Once the dough has chilled, preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
  8. Place the dough on a well floured surface or a large sheet of parchment paper. Place a plastic wrap on top. Roll out the dough between the parchment paper and plastic wrap to about 1/4 inch thickness.
  9. Place cookie cutouts on the parchment lined baking sheet and repeat with remaining dough, chilling before rolling out again if needed.
  10. Then, use cookie cutters to cut the dough into about 18-24 different cookies pieces. If the dough is too soft to transfer cookie cut outs to baking sheet, then place in the freezer for 10 minutes.
  11. Place cut outs on lined baking sheet and repeat with remaining dough, chilling before rolling out, if needed.
  12. Bake the cookies for 12-15 minutes or until the cookies are golden brown. Check for doneness after 10 minutes.
  13. Remove the cookies from the oven, and let them cool on the pan for 15 minutes.
  14. While the cookies are cooling, make the glaze.
  15. Whisk the coconut oil, maple syrup, vanilla, and powdered sugar until well-combined.
  16. Coat each cookie with the icing glaze, and sprinkle them with extra orange zest, if desired.


* If the batter has not set after refrigerating, move it to the freezer for an additional 30 minutes up to 1 hour.

  • Prep Time: 15 min
  • chill time: 1 hour
  • Cook Time: 15 min
  • Category: dessert
  • Method: bake
  • Cuisine: american

Keywords: paleo cookies, cookies, sugar cookies, maple glazed, grain free