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Almond Flour Coconut Sugar Cookies

These gluten-free cookies are crunchy on the outside and soft on the inside, made with almond flour and coconut sugar, offering a delightful caramel taste.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup almond flour Look for finely ground almond flour for the best texture. Recommended brands: Bob's Red Mill or Anthony's.
  • 1/2 cup coconut sugar This natural sweetener adds a rich flavor. Can substitute with brown sugar if needed.
  • 1/4 cup coconut oil (melted) Choose high-quality virgin coconut oil for the best flavor; unsalted butter can also be used.
  • 1 count egg Ensure it's at room temperature for better emulsification.
  • 1 teaspoon vanilla extract Fresh vanilla extract enhances the flavor.
  • 1/4 teaspoon baking soda This will give your cookies a little lift.
  • 1/4 teaspoon salt A pinch of salt balances the sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix the almond flour, coconut sugar, baking soda, and salt together until well combined.
  3. In a separate bowl, whisk together the melted coconut oil, egg, and vanilla extract until frothy.
  4. Combine the wet ingredients with the dry ingredients. Stir until a dough forms, being careful not to overmix.
  5. Scoop tablespoon-sized amounts of dough and roll them into balls. Place them on a baking sheet lined with parchment paper, about 2 inches apart.
  6. Flatten the balls slightly with the palm of your hand.
  7. Bake for 10-12 minutes or until the edges are golden brown.
  8. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

For sticky dough, refrigerate for 15 minutes before shaping. If using butter, soften it at room temperature for easier mixing.