Sugar Cookie Recipe That’s Yummy and Gluten Free

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!

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Ingredients

  

• 1/4 cup butter room temp
• 1/2 cup organic sugar depending on preference
• 1 egg
• 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
• Sprinkles optional

Instructions

 

• 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.

Notes

*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.

Tried this recipe?Let us know how it was!