If you’re looking for a super simple sugar cookie with amazing flavor, I’ve got you covered. Gluten-free, grain-free, and so tasty that no one will ever guess these aren’t made with traditional ingredients.
Gluten Free Sugar Cookies
Y'all, it's National Sugar Cookie Day! Who am I to neglect a national holiday of this magnitude?
I used to avoid making cookies because they just seem tedious, you know? That's why I was determined to come up with a simple cookie recipe that you could eat fresh out of the oven in 30-45 minutes, tops.
Did I mention they're gluten-free AND grain-free? I'll bet you a dollar that no one will ever be able to tell the difference. Because these sure as heck don't taste like your typical wheat free cookie. TBH, they kind of taste like a macaroon fresh out of the oven ... slightly crunchy on the outside, soft and chewy on the inside. ERMAHGAH, I want one now!
1/4 cup butter, room temp
1/2 cup organic sugar, depending on preference
1/2 tsp vanilla extract
1 1/2 cups almond flour
2 tablespoons coconut flour
1/4 teaspoon sea salt
1/2 teaspoon baking soda
Raw sugar for rolling
Combine butter and sugar together in a bowl. Use mixer to cream together. Add egg and vanilla extract and mix until smooth.
Mix in almond flour, coconut flour, salt, and baking soda. Stir together until smooth batter forms.
Separate batter into equal pieces and roll into balls (I usually get about 16 cookies). If dough seems too sticky, refrigerate for about 30 minutes.
In a small bowl, place some organic or raw sugar. Roll each dough ball in sugar (and/or sprinkles!) and place on a cookie sheet lined with parchment paper.
Use the bottom of a glass (or a flat surface) to slightly flatten cookies.
Bake at 350 degrees for 14-16 minutes. Remove from oven and let cool on cooling rack. Do not over bake as cookies will harden slightly while cooling.
Cookies will have a slightly crunchy outside and soft center. Once placed in an airtight container, the cookies will be predominantly soft and chewy.
*Quick note: Make sure your butter is just slightly soft. If it's super melty, the cookie will spread a lot while baking. Which isn't a bad thing, it just makes the cookie kinda flat. Totally personal preference.
I’m Amanda! I’m a Pilates & Barre Master Trainer, Nutritional Therapy Practitioner, Executive Director with Beautycounter, recently retired military wife, and mother of two very energetic boys.
I’ve given up the unrealistic notion of being awesome at everything and embraced the idea of just keeping the important stuff well balanced.
My life is not nearly as cool as my Pinterest boards, you guys. But I do try to live a healthy life and make better choices for my family. If you have any interest in doing the same, please stick around! Read More…
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.