These Healthy Sugar Cookies are wonderful! My husband is literally obsessed with them! These cookies are soft, chewy, sweet and simply divine. They melt in your mouth and are, dare-I-say, better than any sugar cookie I have ever had!
If you’ve been craving sugar cookies, are having a party or want to make a gluten free/grain free natural cookie for your children this is a recipe you should try!
You can put frosting on these or eat them plain. Each are equally delicious. If you’re looking for some healthy icing ideas here are a few of my favorites. Also listed below are my other favorite gluten free cookies. Can’t wait for you to try these!
Healthy Icing Ideas
- Chocolate Fudge Icing
- Coconut Whipped Cream
- Pina Colada Icing
- Greek Yogurt Icing
- Sugar-Free Icing
- Vegan Icing
Gluten Free Cookies
*(If a recipe calls for wheat germ just sub with ground flax)
- Cinnamon Bun Cookies
- Chocolate Chip, Thumb Print, Date-Center, and Plain Protein Cookies
- Chocolate Fudge Cookies
This recipe is gluten free, grain free, dairy free, vegan, clean, delicious, brilliant and oh-so-yummy!
Healthy Sugar Cookies (Gluten Free/Grain Free)
Prep time: 12 Minutes – Cook time: 10 Minutes – Total time: 22 Minutes
Yield: Makes 16-18 Cookies
- 1 1/2 Cups Almond Flour
- 1/4 Cup Coconut Oil
- 1/4 Cup Agave (Maple Syrup, Stevia or Honey)
- 1/4 Tsp Baking Soda
- Dash Salt
- Pre-heat oven to 350F.
- Place all ingredients in your food processor and blend until smooth (you may want to warm your coconut oil up in a double boiler but it is not necessary if you blend it long enough).
- Place dough in the refrigerator for 10 minutes to chill (this is just to make it easy to work with).
- Spread dough out evenly using a rolling pin or cover the dough in cling wrap and just press down with your hands.
- Cut out your cookies using a cookie cutter.
- Place on a parchment covered baking sheet.
- Bake for 7-10 minutes (until golden brown).
- Gentily place cookies on a cooling rack and let cool.
- You can ice these cookies or serve them plain. Both are equally delicious.
Update – Taking the dough and placing it in saran wrap, wrapping it completely and working the saran wrapped covered dough into a smooth shape is the best way to work with this dough. The dough may appear crumbly until you do this. Do not stress – place the dough in the saran wrap, completely wrap it and place it in the refrigerator. When you remove the dough it will be smooth and easy to work with.
Update – These cookies can be very fragile. When you remove your cookies from the oven let them sit on the baking rack for 5-7 minutes before placing them on the cooling rack. This will ensure that they stay set in form.
DAMY Members – 4 Cookies is a Treat.
Can you use another non-grain flour and have it still work? It is impossible to send to school with any types of nuts
Hey Christine! I really haven’t tried it with any other flour. I am assuming it would not be the same taste or texture. These just might not be a good school snack option. Hope you are having a great day!!
Hi Amy, I was wondering what brand/model food processor do you use for your recipes? Thanks a bunch!
This is a wonderful recipe. I actually ended up cutting the recipe in half and got 7 good sized cookies (2.5 inches in diameter after baking). I do suggest to cut down the amount of (organic) agave- for half the recipe I used 2 tbsp and I think it would have been great with just one or even a couple teaspoons instead. I added cinnamon and a little butter extract and it pretty much blew my husbands mind with how awesome it tasted. Definitely a keeper and super glad I stumbled upon it! Thanks for sharing!
So great 🙂
I didn’t have almond flour but really wanted to try this recipe, so I used ground flaxseed (used the maple syrup for sweetener) and I really liked the taste! It tastes super good raw too!
Did you use Bob’s almond flour or blanched almond flour? Thanks
I use Bobs 🙂
mine are a far cry from looking like yours. I’m not sure why, but they spread & are very flat. My baking soda has a date of 2014, so it cant’ be that.
My house is very warm right now, so I expect if your kitchen is very warm that it would cause them to spread quickly.
After baking my did the same as yours Brenda. Not sure what I did wrong. I even let it set in the fridge over night to get that cookie dough texture but they spread thin and browned very quickly and I could not even pick them up. They just crumbled. 🙁
Make sure you let them cool 100% before touching them. Leave them right on the pan.
So weird ladies! I have never had a problem with this recipe. If I think of something that may have caused your not to turn out I will add it here. But right now I really do not have a clue. Mine are always super easy and perfect!
I really wish you had pictures of what the dough looks like after you put it through the processor. Mine is very oily. Even after putting in in the fridge and running it back through the processor. I added more Almond flour to hopefully take care of the issue but I don’t have high hopes for this. I am going to leave in over night in fridge and try and bake them tomorrow.
Mine was kind of like that. Like the oil (milky looking) separated from the rest. I let it cool in the fridge & kept stirring it. But they still ran (see my note below). I liked it best as ‘raw’ dough. Wished I hadn’t baked it, knowing now what they turned out like. I may have ran it through the food processor too long. In the future I will try melting the oil & mixing it by hand or with a hand mixer. I think the food processor may have gotten it too warm. My kitchen runs pretty cool (68 degrees at most typically).
I will never make traditional sugar cookies for my family again! On this recipe, I read some of the reviews first and ended up adding a little bit of sifted coconut flower to the mix. I feel like it helped up some of the extra oil. Again, the whole family loved them:)
So happy you love them!!
I made these they are delicious, but how did you get yours to stay in shape? I even froze mine before popping them into the oven, but they spread out quite a bit.
What is the frosting on the cookies?
What can I use instead of coconut oil? Thanks!
What can I use instead of coconut oil? Thanks!
What’s the serving size? Calories?
If you use Honey and make 16 cookies, they are 61 calories/cookie! If you want a slightly larger cookie (who doesn’t want more cookie?) and make 12 cookies, they are 81 calories/ cookie. http://caloriecount.about.com/cc/recipe_analysis.php is my favorite place to get nutrition information on a new (or old) recipe:)
Hi ! I was wondering if I could replace the coconut oil ? I can’t find any here. 🙁