Almond Flour Sugar Cookies

These are dangerously addictive! But thankfully they are also really fun to make. A simple “Sugar” cookie that is simply made without all that icky refined sugar, wheat, grains, and starch! It seems almost too good to be true, but it’s not! These Holiday cookies are sure to be a favorite with your entire family! Even those without food allergies or intolerances are going to seriously LOVE these cookies!

These cookies take me back to cozy nights of hot chocolate and cookie decorating. They remind me of visiting my Grandmothers and hand making gifts for my family. And now at age 35, I think I love these darn little cookies even more! Each bite serves as a connection to my past, a time before I developed life changing chronic pains, when I could still feel like one of the family, without getting ill from accidentally taking a bite of the wrong food. I currently have a few dozen of these cookies stored in my freezer, and find myself treating myself to them each day. I love the texture of these cookies right outta the freezer, but you can serve them at room temp if you please! They go so well with a pure cup of hot chocolate made with: hot water, coconut milk, cacao, honey, and love!

Paleo Grain-Free Christmas Cookies - easy recipe - gluten-free

Ginger, my little helper is pictured below. She likes to make sure every crumb that hits the floor is accounted for.

Paleo Grain-Free Christmas Cookies - easy recipe - gluten-free


These cookies do have one pastured egg, and the egg free versions I tried were not quite as spectacular. After spending most of my life “egg-free” I am finding I do enjoy them baked into my goodies these days. I just make it a point to only source eggs from our small local farms, where the chickens are free range living outdoors, as I can’t bare to support factory farms. If you’d like to make vegan and paleo holiday cookies, here is my favorite vegan holiday cookie recipe.

NOTE: I have linked to all of my favorite ingredients below. Just click on the ingredient to find out which brand I prefer and where I purchase it. Also please read the notes at the bottom regarding these ingredients. I like the plain “sugar cookie” version best, but have also included the changes to make the gingerbread version below the recipe. Thanks loves!

Holiday Cookies (paleo)

Cook Time 7 minutes
Total Time 7 minutes
Servings 12 to 15 cookies
Author Andrea Wyckoff


  • 2 cups blanched almond flour*
  • 2 Tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 2 pinch sea salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract**
  • 1 pastured egg
  • 1/4 cup sweetener your choice *** granulated sweetener or pure raw honey
  • 1/4 cup organic palm shortening softened**** orcoconut oil


  1. Mix almond flour, coconut flour, baking soda, cream of tartar, sea salt together in a large mixing bowl. Add in vanilla and almond extract.
  2. Create a well in the center, add in the egg, whisk egg, then stir in honey, and mix in palm shortening.
  3. Combine ingredients by hand, until a cookie dough forms.
  4. Cover cookie dough with saran wrap and chill in the refrigerator for at least 30 minutes (or overnight).
  5. Preheat oven to 350*F.
  6. Roll out cookie dough on a piece of parchment paper. I simply mash/smooth out the dough using a piece of saran wrap to create a flat rectangle over top a piece of parchment paper. If you have any issues with the dough being too sticky, simply dust it with extra almond flour.
  7. Using your favorite holiday cookie cutters, cut in your cookie shapes, keeping an inch between each cookie.
  8. IMPORTANT NOTE: Rather than disturb the cut out cookies, simply peel up the extra cookie dough that surrounds each cookie. This dough is not quite as strong as traditional gluten filled cookie dough, and it is easiest to leave each cookie in its place, undisturbed, and then roll out the extra dough on another sheet of parchment paper and and repeat. Transfer the parchment paper with the cookie cut-outs to a large baking sheet.
  9. Bake cookies for 7 minutes (+/-), at 350*F. I found the taste and texture to be best when the cookies are lightly golden on the bottom.
  10. Cool cookies completely before icing. I actually put them the freezer overnight, and iced them the next day. Icing frozen cookies is the easiest way to do it, as the icing will firm up when it hits the chilled cookie, and they are much easier to handle without breaking. (I also like these cookies best stored in the freezer, love the texture when they are cold, and it helps keep them around longer. As they seem to disappear when left on the counter) You can also ice them without freezing very easily too, just wait until they are fully cool before handling. Icing recipe is below.
  11. I decorated my cookies with all sorts of fun natural ingredients including chopped nuts, grated chocolate flakes (pure no added sugar), cacao nibs, freeze dried berries, powdered freeze dried berries, and coconut flakes.
  12. Merry Christmas!!

Note: This icing is perfect for icing a double batch of cookies, 24 or more cookies. 

icing ingredients:

icing directions: 

  1. Beat ingredients together in a mixing bowl using a handheld mixer. If needed, add more sweetener to taste.
  2. Spoon icing into a quart sized zip lock back, snip off the edge, and pipe the icing on the cookies.
  3. After icing, decorate cookies with freeze dried fruits, chopped dried fruits like raisins and dates, coconut flakes, cacao nibs, and chopped nuts.

*This is my current favorite brand of blanched almond flour.

**Almond extract really adds that authentic sugar cookie taste. You can also mix up the flavors by using orange extract instead, or a coconut extract, or special spice extract with chai spices. 

***To make “gingerbread” cookies, omit honey, add 2 Tablespoons unsulphured black strap molasses  and use only 2 Tablespoons maple syrup or honey (reduced from 1/4 cup honey).  Also add 1 teaspoon pumpkin pie spice, and 2 teaspoons fresh grated ginger, and omit almond extract. 

****I love using organic palm shortening in my baking, it’s my favorite fat to bake with, here is the brand I use. Organic palm shortening also makes the BEST dairy free “buttercream” icing substitute! Please don’t confuse organic palm shortening with virgin palm oil, which is orange and has a very distinct taste, and would not be a good addition to these cookies. And please be sure to purchase your palm shortening from a company certified by ProForest, to help protect the world from deforestation practices of the larger more destructive companies.  If you use coconut oil as the fat in this recipe, try this organic expeller pressed coconut oil, it has a wonderful texture, and zero coconut taste. I like this brand of organic expeller pressed coconut oil.  Here are the cookie cutters I used. Purchase here.

Make this recipe SCD-friendly by omitting the cream of tartar, and using honey in the icing instead of maple syrup.

Paleo Grain-Free Christmas Cookies - easy recipe - gluten-free

Paleo Grain-Free Christmas Cookies - easy recipe - gluten-free

Featured on: Gluten Free Wednesdays + Allergy Free Wednesdays + Homegrown & Healthy 12 Days of DIY Christmas + Savoring Saturdays Great Fall Recipes + Gluten Free Fridays + Gluten Free Recipe Fix: Holiday Edition + Try a Bite Tuesday + Real Food Fridays

This recipe is part of a 12 Days of DIY Christmas Blog Hop. I couldn’t get the app to load on my page, but click on the image below to see the other DIY Holiday Gift Ideas & Recipes!

12 days of diy christmas

Click here to enter your link and view this Linky Tools list…



These grain-free Paleo Christmas Cookies taste every bit as good as the original ones! But without all the refined sugar and grains!
These grain-free Paleo Christmas Cookies taste every bit as good as the original ones! But without all the refined sugar and grains!




These grain-free Paleo Christmas Cookies taste every bit as good as the original ones! But without all the refined sugar and grains!

23 thoughts on “Almond Flour Sugar Cookies

  1. Thank you for the wonderful treats that we willamette this holiday. I just returned from an absolutely incredible week in Brazil. It was so important for me to be there. I needed to meet the head of the orphanage and the woman representing the state as they wanted to know whether Elizabeth’s family was supportive. I also toured the private school she is e rolling the girls
    Elizabeth purchased three packages of cacao for you. We should get together so I can give them to you. Tell me if you are in Salem or I could drive out to your lovely place. I don’t go back to Brazil until December 17th

    Sent from my iPod

    1. Hi Linda!

      Sounds like a great trip!! I would love to stop by and visit and pick up that fancy cacao! I will shoot you a note!


  2. I made my “practice batch” of these today and they are 100% delicious! I didn’t have cookie cutters handy, so mine were boring in appearance, just round, but so delicious! The dough rolls beautifully between parchment with saran on top of the dough just as Andrea instructs. They are so tasty. We even like them plain without icing, but I did follow through and make the icing because I bought a giant tub of palm shortening recently, lol and I wanted to see how the icing would taste. Total success! Now I’m ready to do them with cookie cutters and decorate more next time. Fun! Andrea Wyckoff, thank you for another fabulous recipe, and moreover, for making life more fun for us all!

    1. I am so excited to hear you enjoyed this recipe!! These cookies are SO addicting! I just love them! So low in natural sugars too! Yet they taste just like the real thing. xoxo

    2. Ta da!!! Andrea, I did it! I made the gingerbread version of this recipe! Yummmy! I used the ginger extract. This is my favorite no starch recipe to date (2nd is your sesame chicken)!

    3. I am so thrilled to hear you enjoyed this recipe!! I swear that gingerbread taste turns a starch free, grain free cookie, into a real true Christmas Cookie!!

      Merry Christmas Barbara!!

  3. Pingback: Beautiful Grain-Free Paleo Holiday Cut-out Cookies | All Gluten-Free Desserts...All the Time
    1. Hi Raia!

      Thanks so much for including me in the Savoring Saturdays holiday line up!! Oh, how I would love to sample one of everything in that delicious line up too!


  4. Hi! Do you know if these could be made without the almond flour? Haven’t added nuts back in yet. And have you ever tried using an egg substitute with grass fed gellitan? I have some on hand and wonder if they would turn out ok.

  5. Hi Andrea,
    These cookies look delicious – a tasty but healthy holiday cookie recipe is always welcome in my house.Thanks for sharing on Real Food Fridays. Pinned & tweeted.

  6. Delicious and healthy too? Love that! Thanks for sharing with us at #tryabitetuesday!!! I’ve tweeted and shared to pass the word for your yummy recipe – stop by and see us again. Our party will be live later this evening – thank you!

  7. Andrea! Yay! I found your cookie recipe.. and I know it will be good 🙂 Too bad I found it AFTER a paleo gingerbread fail. Oh well- I will bake on. Anyway, do you think it would be ok to sub a flax or chia egg in these babies?

    1. Hi Nikki Jo!

      When I experimented with making this recipe egg-free the cut out cookies spread out more when making and weren’t quite as perfect, but still a good cookie.

      Honestly, my favorite vegan gingerbread molasses cookie is a modified version of the recipe from Gourmandie in the Kitchen with either golden flax or chia “eggs”. Her cookies bake up perfectly chewy and delicious, just allow to fully cook before handling them. Her recipe is the 4th one in the list in this Paleo Christmas Round-up :

      Wishing you a Merry Christmas!!

      PS: There’s also a link to an AIP gingerbread house recipe in my Christmas Recipe Round-up. I haven’t made it yet, but it looks really cute!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: