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
-
⅔
cup
coconut sugar
-
⅓
cup
cane sugar or sugar substitute
-
1
teaspoon
vanilla extract
-
1
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 the coconut sugar and cane sugar, beating until creamy.
- Add the 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 the dough is 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 chilled dough into 1-inch balls, roll them in sparkling cane sugar if desired, and place them on the baking sheet.
- Bake for 10-13 minutes or until golden brown, checking for doneness at 10 minutes.
- 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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