These Dairy Free Sugar Cookies are perfect for any holiday or special event! They're made with almond flour, coconut oil, and coconut sugar which also makes them Paleo friendly. The dough easily rolls out so you can cut them into whatever shape you want!
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🍴Recipe Ingredients
- Coconut Sugar - You can substitute with Lakanto Golden Monkfruit for a lower sugar version!
- Melted Coconut Oil - I like to measure the coconut oil first, and then heat it up.
- Eggs & Egg Yolks - I would not recommend using an egg replacement.
- Vanilla Extract
- Almond Flour - My favorite almond flour brands are Bob’s Red Mill, and Blue Diamond. Both have a finely ground blend that doesn’t come out clumpy! Make sure it’s almond FLOUR and not almond MEAL. They have completely different textures.
- Baking Soda & Salt
🍴Step by Step Instructions
Step 1: Mixing Dry Ingredients
Start by adding almond flour, baking soda, and salt into a small bowl. Mix with a whisk or a fork until fully combined. (Make sure to get out all of the flour clumps.)
Step 2: Mixing Wet Ingredients
Next, add your eggs, egg yolks, vanilla extract and coconut sugar into a medium sized bowl. Use a hand mixer or whisk to blend until the mixture is fully combined.
Last, add in your melted coconut oil to the wet mixture and blend. (Make sure it's not too hot!)
Step 3: Folding Dough Together
Slowly start to add the dry mixture into the wet mixture. You can use a hand mixer or spatula to fold them together. (It will become very thick and sticky.)
Step 4: Chilling the Dough
Once the mixture is fully combined, press it into a large dough ball. Cover the bowl so it's sealed up and let the dough chill for at least 2-4 hours. (Overnight is best.) The colder it is, the easier it will be to roll out.
How to Roll out the Sugar Cookie Dough
- After the dough has chilled, cut the ball into fourths.
- Take one fourth, and place it on a large piece of parchment paper. (Make sure you have plenty of space to roll out the dough!) Place another piece of parchment paper over top, and using a rolling pin to roll the dough out into a large sheet about ¼ inch thick. The parchment paper will move around a bit, so you can tape the bottom piece down to the counter or have someone assist you.
- Once the dough is pressed out into an even layer, remove the top piece of parchment paper. Use your favorite cookie cutter, and press down into the dough. Gently remove the cookie, and add it to your parchment paper lined baking sheet.
Final Step: Baking the Cookies
- Bake the cookies at 325 degrees for about 10-12 minutes. (Depending on how big they are.) It should yield about 36 cookies. The small heart cookie cutter I used was 2+¼" x 2+¼".
- When the cookies are done, remove them from the oven. Let them sit on the baking sheet for a couple minutes so they can set. Transfer them to a metal cooling rack until they're room temperature.
- Once the cookies have cooled, you can frost them or eat as is! Enjoy!
Frosting Tips
- Chocolate Frosting - This was a quick & delicious frosting for decorating these sugar cookies! I melted about 3 tablespoons of dark chocolate chips, and then add a small amount of chilled, full fat coconut milk until it became a thick consistency. Once it thickened up, I added the mixture into a plastic baggie, and snipped a tiny hole on one end for piping! I used the same frosting for my Samoa Brownies!
- Powdered Sugar Frosting - You can also make a traditional powdered sugar glaze by just adding about ¼ cup of powdered sugar into a small bowl. Stir in a very tiny amount of water until you reach your desired consistency. I like to use a mixture of Lakanto monkfruit powdered sugar, and regular organic powdered sugar. The monkfruit powdered sugar on its own is very sweet!
- Healthy Sprinkles - I searched for the best sprinkle ingredients, and came across the brand Supernatural. They sell them on amazon, and have a variety of color combinations to choose from! I picked these heart sprinkles for a Valentine's Day theme, but you can pick whatever colors you'd like!
Frequently Asked Questions
I would not recommend swapping the almond flour for any other flour for this recipe. I'd also like to note that the quality of almond flour you buy is extremely important! Some brands are more grainy than others. My favorite brands are Blue Diamond and Bob's Red Mill. Both can be found on Amazon!
Yes! Compared to traditional sugar cookies, this recipe has very simple ingredients, and significantly lower in sugar. (About 5 grams of sugar per cookie!) I also used coconut sugar, which is a lower glycemic option. If you want to make them completely sugar free, just swap the coconut sugar for Lakanto Golden Monkfruit. (My favorite sugar-free alternative!) You can also do a ½ cup of each. This recipe is a great option for anyone who is Paleo, gluten-free, or dairy-free!
You must chill the dough in order to roll them out! It's very sticky from the coconut oil, so it's important to let the dough set in the refrigerator to firm up before rolling out. (Parchment paper helps too!)
Can I freeze leftover Sugar Cookies?
You can store your cookies at room temperature in an air tight container to keep them fresh, and to make sure they stay moist!
After a couple days, I would move the container into the refrigerator to keep them fresh for longer. You can also store the cookies in a freezer bag or airtight container in the freezer!
PRO TIP: Frozen cookies are actually really delicious! If you don’t want to bake all of the cookies at once, you can store the dough in the freezer for a rainy day! (That's usually what I do!)
More Cookie Recipes!
After you make this Dairy Free Sugar Cookies, make sure to leave a comment & rate the recipe!
Recipe
Dairy Free Sugar Cookies
Equipment
- Parchment Paper
- Hand Mixer or Stand Mixer
- Spatula
Ingredients
Wet Ingredients
- 1 Cup Coconut Sugar
- ¼ Cup Melted Coconut Oil Make sure it's not too hot!
- 1 Teaspoon Vanilla Extract
- 2 Eggs Room temperature
- 2 Egg Yolks Room temperature
Dry Ingredients
- 4 Cups Almond Flour
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Instructions
Making the Cookie Dough
- Start by adding almond flour, baking soda, and salt into a small bowl. Mix with a whisk or a fork until fully combined. (Make sure to get out all of the flour clumps.)
- Next, add your eggs, egg yolks, vanilla extract and coconut sugar into a medium sized bowl. Use a hand mixer or whisk to blend until the mixture is fully combined.
- Last, add in your melted coconut oil to the wet mixture and blend. (Make sure it's not too hot!)
- Slowly start to add the dry mixture into the wet mixture. You can use a hand mixer or spatula to fold them together. (It will become very thick and sticky.)
Chilling the Dough
- Once the mixture is fully combined, press it into a large dough ball. Cover the bowl so it's sealed up, and let the dough chill for at least 2-4 hours. (Overnight is best.) The colder it is, the easier it will be to roll out.
Rolling out the Dough
- After the dough has chilled, cut the ball into fourths.
- Take one fourth, and place it on a large piece of parchment paper. (Make sure you have plenty of space to roll out the dough!) Place another piece of parchment paper over top, and using a rolling pin to roll the dough out into a large sheet about ¼ inch thick. The parchment paper will move around a bit, so you can tape the bottom piece down to the counter or have someone assist you.
- Once the dough is pressed out into an even layer, remove the top piece of parchment paper. Use your favorite cookie cutter, and press down into the dough. Gently remove the cookie, and add it to your parchment paper lined baking sheet.
Baking the Cookies
- Bake the cookies at 325 degrees for about 10-12 minutes. (Depending on how big they are.) It should yield about 36 cookies. The small heart cookie cutter I used was 2+¼" x 2+¼".
- When the cookies are done, remove them from the oven. Let them sit on the baking sheet for a couple minutes so they can set. Transfer them to a metal cooling rack until they're room temperature.
- Once the cookies have cooled, you can frost them or eat as is! Enjoy!
Notes
Can you swap almond flour for gluten-free 1-1 flour?
I would not recommend swapping the almond flour for any other flour for this recipe. It’s also important to note that the quality of almond flour you buy is extremely important! Some brands are more grainy than others. My favorite brands are Blue Diamond and Bob’s Red Mill. Both can be found on Amazon!Are these sugar cookies healthy?
Yes! Compared to traditional sugar cookies, this recipe has very simple ingredients, and significantly lower in sugar. (About 5 grams of sugar per cookie!) I also used coconut sugar, which is a lower glycemic option. If you want to make them completely sugar free, just swap the coconut sugar for Lakanto Golden Monkfruit. (My favorite sugar-free alternative!) You can also do a ½ cup of each. This recipe is a great option for anyone who is Paleo, gluten-free, or dairy-free!What if I don't have time to chill the dough?
You must chill the dough in order to roll them out! It’s very sticky from the coconut oil, so it’s important to let the dough set in the refrigerator to firm up before rolling out. (Parchment paper helps too!) See full post for more information and step by step photos!Nutrition
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Chris
Can’t wait to make these for Valentine’s Day! Thanks for sharing the recipe!
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Let me know how you like them! (: