Almond Flour Sugar Cookies
Ingredients
-
2 ¼
cups
blanched fine almond flour
-
2
tablespoons
arrowroot or tapioca flour
-
½
teaspoon
baking soda
-
½
teaspoon
baking powder
-
½
teaspoon
kosher salt
-
1
teaspoon
cinnamon
-
7
tablespoons
butter or refined coconut oil, softened
-
⅔
cup
coconut sugar
-
⅓
cup
cane sugar or sugar substitute
-
1
teaspoon
vanilla extract
-
1
large
egg, room temperature
-
to taste
none
sparkling cane sugar for rolling (optional)
Instructions
- Sift together the almond flour, arrowroot flour, baking soda, baking powder, salt, and cinnamon in a small bowl.
- In a mixing bowl, combine the softened butter with coconut sugar and cane sugar, beating until creamy.
- Add vanilla extract and the room temperature egg to the mixture, and beat until fully incorporated.
- Gradually add the flour mixture to the wet ingredients, mixing until smooth.
- Shape the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for 1-2 hours.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Form the dough into 1-inch balls and roll them in sparkling cane sugar if desired.
- Place the balls on the baking sheet about 1-2 inches apart and bake for 10-13 minutes until golden brown.
- Allow the cookies to cool on the baking sheet for 15 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
18-24 cookies
Calories
77
Total fat
4.2g
Total carbohydrates
9.1g
Total protein
0.4g
Sodium
87.6mg
Cholesterol
17.9mg
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