Are almond flour sugar cookies crispy or soft?

The texture of these paleo sugar cookies is somewhere between crispy and chewy. They are slightly soft while maintaining a bit of a crunch. However, to soften them even more, you can wrap them in a moist paper towel and microwave them for 10 to 15 seconds. As a result, you will have super soft and warm almond flour cookies!

Can I turn this almond flour sugar cookie recipe into a cookie-cutter sugar cookie recipe?

Yes, just make sure to chill the dough for 1 hour before rolling it out to form the cookies. If you don’t, the dough will become too soft to form into cookie shapes.

Can the dough be made ahead of time?

Yes! Unbaked dough can be wrapped and refrigerated for about a week. Or, you can scoop the dough into individual portions and freeze it on a baking sheet lined with parchment paper. When the dough is frozen, transfer it to an airtight container or freezer bag, and store it in the freezer for up to 2 to 3 months.

Will I have to thaw the dough before baking?

No. You don’t need to completely thaw the frozen dough. However, if frozen the frozen, the dough will take a few minutes longer to bake. Alternatively, to speed up the baking time you can place the dough on a baking sheet while you wait for the oven to preheat.

Why do my almond flour cookies fall apart?

If your almond flour sugar cookies fall apart, it’s likely because you either used too much fat/butter or you aren’t letting them cool after baking. As they cool, they set and firm up creating a slightly crunchier cinnamon cookie. However, if you pick them up before they’ve cooled, they will crumble.

Sugar & Spice Almond Flour Sugar Cookies

Name: Sugar & Spice Almond Flour Sugar Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 2 1/4 cups blanched fine almond flour; 2 Tablespoons + arrowroot or tapioca flour (oat flour may be substituted); 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1 pinch kosher salt; 1 teaspoon cinnamon; 1/2 cup butter or refined coconut oil, softened (room temperature); 1 cup coconut sugar (Erythritol or monk fruit sugar for low sugar / low carb option); 1 teaspoon vanilla extract; 1 egg; Sparkling cane sugar

Description

Cinnamon Spiced Almond Flour Cookies are the perfect grain free cookie for the holidays. These deliciously sweet cookies are made grain free with almond flour, coconut sugar, cinnamon, and butter or coconut oil

Ingredients

Units Scale

2 1/4 cups blanched fine almond flour
2 Tablespoons + arrowroot or tapioca flour (oat flour may be substituted)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 pinch kosher salt
1 teaspoon cinnamon
1/2 cup butter or refined coconut oil, softened (room temperature)
1 cup coconut sugar (Erythritol or monk fruit sugar for low sugar / low carb option)
1 teaspoon vanilla extract
1 egg
Sparkling cane sugar

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Instructions

In a small bowl, sift together the almond flour, arrowroot flour/starch, baking soda, baking powder, salt, and cinnamon. Set aside.
Combine the butter in a mixing bowl with the sugar and vanilla extract. Beat the ingredients together on medium speed until they are creamy.
Add in the egg, and beat the ingredients on low speed until they are combined.
Working in batches, add the flour mixture to the butter and sugar mixture. Beat the ingredients on low until they are combined and smooth. *
Using a silicone spatula, scrape the dough into a ball (inside the bowl). Then, transfer it to a large piece of plastic wrap, and wrap it up tightly.
Place the batter in the fridge to chill for at least 1 to 2 hours. (See notes.)
Once the batter has chilled, preheat the oven to 350 degrees Fahrenheit.
Use a cookie dough scoop or spoon to shape the dough into 1-inch balls. Roll the cookie dough balls in sparkling cane sugar, and place them on the prepared baking sheet 1-2 inches apart.
Bake for 12 or 15 minutes (altitude will take longer) or until the cookies are golden brown.
Check for doneness at 10 minutes. Remove the cookies from the oven, and let them cool on the pan for 15 minutes.

Notes

* If the batter is too sticky to shape into a ball, add 1/2 to 1 Tablespoon more arrowroot flour/starch.

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

*Dough may be chilled overnight if you are making it ahead of time.

Prep Time: 30 min
Cook Time: 15 min
Category: dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 77
Sugar: 8.2 g
Sodium: 87.6 mg
Fat: 4.2 g
Saturated Fat: 2.5 g
Carbohydrates: 9.1 g
Fiber: 0.1 g
Protein: 0.4 g
Cholesterol: 17.9 mg