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.

Almond Flour Sugar Cookies

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 (around 250 grams)
2 Tablespoons arrowroot or tapioca flour (20 grams)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon cinnamon
7 Tablespoons butter (or refined coconut oil), softened (room temperature)
2/3 cup coconut sugar
1/3 cup cane sugar (or sugar substitute)
1 teaspoon vanilla extract
1 egg (room temperature)
Sparkling cane sugar for rolling (optional)

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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.
In a mixing bowl, combine the softened butter with the coconut sugar and cane sugar. Beat the ingredients on medium speed until creamy and well blended.
Add the vanilla extract and the room temperature egg to the sugar-butter mixture. Beat on low speed until fully incorporated.
Gradually add the flour mixture to the wet ingredients in batches. Beat on low speed until the dough is smooth and well combined.
Shape the dough into a ball using a silicone spatula and wrap it tightly in plastic wrap. Chill in the refrigerator for at least 1–2 hours.
Once chilled, preheat the oven to 350°F. Line a baking sheet with parchment paper.
Using a cookie scoop, form the dough into 1-inch balls. Roll each ball in sparkling cane sugar if desired and place them on the prepared baking sheet about 1–2 inches apart.
Bake for 10–13 minutes (adjust for altitude if needed) 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 baking sheet for 15 minutes before transferring to a wire rack to cool completely.

Notes

Baking tips – A 10-minute bake will yield softer cookies, while baking for 12–13 minutes will give you crispier sugar cookies.

Batter Tips – 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 15 minutes or until firm enough to roll.

Substitutes – 20 grams of gluten-free oat flour may be substituted for arrowroot if grains are tolerated.

Prep Time: 30 min
chill time: 1 hour
Cook Time: 10 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