These almond flour soft baked sugar cookies are tender, chewy, slightly fluffy, and perfectly sweet. I’m not a huge fan of normal/classic sugar cookies, but these are truly the best soft baked sugar cookies ever. They take the average sugar to the next level.

I love the almond flavor and texture of this cookie as well. It reminds me of the Lofthouse cookies you see at the grocery store. However, these are made with better for you ingredients compared to the classic sugar cookies. They are vegan, gluten-free, and paleo (if you use coconut sugar and leave off the frosting).

I personally love these cookies plain, without frosting, but I’ve included a simple vegan buttercream frosting if you want to frost your sugar cookies. These aren’t like your typical sugar cookie, but I think these are the best sugar cookies I’ve ever had. Not to mention, they are so easy to make and so dang good! Tag me on Instagram @nutsaboutgreens if you make them!

Ingredients

1 1/2 cups fine almond flour
1/4 cup coconut flour
2 tbsp arrowroot starch (or cornstarch)
1/2 tsp baking powder
1/4 tsp sea salt
1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
1/4 cup coconut oil, melted and cooled
1/4 cup pure organic cane sugar
2 tbsp pure maple syrup
1 tsp vanilla extract
1/2 tsp almond extract

Vegan Vanilla Buttercream

1/4 cup softened vegan butter
3/4 – 1 cup powdered sugar
1 1/2 tsp vanilla extract

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
Prepare flax egg in a large bowl by mixing the ground flaxseed and water until combined. Let it sit for 5 minutes to thicken.
In another medium bowl, combine the almond flour, coconut flour, arrowroot or cornstarch, baking powder, and salt. Whisk until well combined.
In the bowl of the flax egg, add the melted coconut oil, sugar, maple syrup, vanilla extract, and almond extract. Whisk until well combined.
Add the dry ingredients to the bowl of the wet ingredients. Use a spatula and stir until well combined. Let it sit for 5 minutes. This helps the flours to absorb the moisture.
Make cookie balls by rolling about 1.5 Tbsp of dough with your hands. Place on the cookie sheet. Take the bottom of a glass cup (or use your hands) and flatten the cookie balls (they don’t spread). Bake for 8-10 minutes, until lightly golden. Don’t overbake! They will firm up more as they cool. Let them cool on the pan for 10-15 minutes, then transfer to a wire rack to cool completely. Make sure you cool the cookies completely before frosting.
To make the frosting, beat butter and sugar on high until fluffy, about 2 minutes. Add vanilla extract and beat until smooth and fluffy. To make it thicker, add more powdered sugar. To make it thinner, add a teaspoon of almond milk at a time until your desired consistency.
Frost each cookie however you want! Enjoy! Store leftover cookies in an airtight container on the counter.

Servings: 14 cookies

Author: valeria.chao

Best Soft Baked Sugar Cookies (vegan, gluten-free)