Maple Almond Flour Cut Out Cookies

Maple almond flour cut out cookies have a delicate, crisp-tender texture and just the right amount of sweetness. The straightforward dough rolls and cuts beautifully after chilling, with no eggs, dairy, gluten or grains—and no mixer required.

Introduction

Rolled and cut cookies are one of the reliable parts of holiday baking, but they can also be a project. I wanted an almond flour version that kept the fun—the cookie cutters, the festive shapes, the decorating—without requiring a mixer or a long list of ingredients.

I was not entirely certain my first batch would make it to the oven. The egg-free dough is ridiculously satisfying on its own, and I briefly considered turning it into no-bake cookie balls. I persevered in the name of holiday tradition and quality control, and I am very glad I did.

These maple almond flour cut out cookies are lightly sweet with a delicate, crisp-tender crumb. Chilling is the key to making the rich almond flour dough straightforward to roll, cut and transfer. A quick second chill after cutting helps the cookies hold their shapes as they bake.

They are lovely plain, but the optional maple-coconut icing makes them especially festive. Brew the coffee and feel free to sample more than one. Quality control remains an important responsibility here at Nbirz .

Why You’ll Love This Recipe

• Straightforward, hand-mixed dough:No mixer is required.
• Excellent for cut-out shapes:Two brief chilling stages keep the dough manageable and help the cookies retain their outlines.
• Crisp-tender texture:The edges are lightly crisp while the centers remain delicate.
• Gently sweetened:Pure maple syrup sweetens both the cookies and the optional icing.
• Allergy-friendly:The cookies are vegan, gluten-free and grain-free.
• Make-ahead friendly:The un-iced cookies keep well and can be frozen.

Ingredients For the Cookies

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Blanched almond flour:Use finely ground almond flour, not almond meal. The fine texture produces a smooth, cohesive dough that can be rolled and cut cleanly.
• Fine sea salt:Sharpens the vanilla and maple flavors and balances the sweetness.
• Baking soda:Provides a small amount of lift and encourages light browning at the edges.
• Virgin coconut oil:Adds richness and helps the chilled dough become firm enough to roll. It can be softened or liquid when measured and mixed.
• Pure maple syrup:Sweetens the cookies while adding moisture and a subtle maple flavor.
• Vanilla extract:Use gluten-free vanilla if needed. The generous amount gives the plain dough a warm, bakery-style flavor.

For the Optional Icing

• Coconut milk:Loosens the icing and helps it whisk smoothly. Another nondairy milk can be used if coconut milk is not suitable.
• Pure maple syrup:Sweetens the icing and complements the cookie dough.
• Coconut butter:Also called coconut manna, this gives the icing body and allows it to firm when chilled. Coconut butter is not the same as coconut oil.

How to Make Almond Flour Cut Out Cookies

Note that the complete instructions are also in the recipe card below.

1. Mix the dry ingredients.Whisk the almond flour, salt and baking soda in a large mixing bowl.

1. Whisk the wet ingredients.In a small bowl, whisk the coconut oil, maple syrup and vanilla until blended.

1. Make the dough.Add the oil mixture to the almond flour mixture and stir until the dough is smooth and evenly blended.

1. Shape and chill.Place the dough in the center of a large sheet of parchment or wax paper. Wrap and shape it into a disc, then refrigerate for at least 1 hour, until firm enough to roll.

1. Prepare the oven and pan.Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper.Roll and firm the dough.Roll the chilled dough between two sheets of parchment paper or plastic wrap, with a rolling pin, to a 1/4-inch thickness. Freeze for 5 minutes.

1. Cut and chill the cookies.Cut the dough with cookie cutters and carefully transfer the shapes to the prepared baking sheet. Freeze the cut-outs for 5 minutes to help them hold their shape. Keep any remaining dough chilled while the first batch bakes.

1. Bake.Bake for 9 to 12 minutes, or slightly longer for thicker cookies, until the edges are light golden brown at the edges. Bake similarly sized cookies together for the most even results.

1. Cool completely.Leave the cookies on the baking sheet until completely cool; they are delicate while warm and become firm as they cool. Transfer to a wire cooling rack. Re-roll, cut, chill and bake the remaining dough.

1. Make the optional icing.Heat the coconut milk and maple syrup in a medium microwave-safe bowl on HIGH for 20 to 30 seconds, until very hot. Add the coconut butter and let stand for 1 to 2 minutes, until melted, then whisk until smooth

1. Chill and decorate.Refrigerate the icing for 3 to 4 minutes, until cool and slightly thickened. Spread or pipe over the cooled cookies (feel free to add sprinkle). Refrigerate the decorated cookies until the icing is firm.

Taste and Texture

These gluten-free sugar cookies have a warm vanilla-maple flavor with the subtle nuttiness of almond flour. They are lightly sweet rather than sugary, with golden edges and a delicate, crisp-tender crumb. The optional icing adds a creamy finish and a little more maple sweetness.

Storage

Let the cookies cool completely before storing.

• Un-iced cookies:Refrigerate in an airtight container for up to 2 weeks, or freeze for up to 6 months.
• Iced cookies:Refrigerate in an airtight container for up to 1 week. The cold keeps the cookies firm and the coconut butter icing set.

Flavor Variations

• Gingerbread spice:One reader successfully replaced half of the maple syrup with molasses and added gingerbread spices. Expect a darker color, deeper flavor and slightly different dough consistency.
• Warm spice:Add cinnamon, nutmeg or a combination of the two for a softly spiced holiday cookie.
• Almond-vanilla:Replace a small portion of the vanilla with almond extract for a more pronounced almond flavor. Almond extract is potent, so begin with a small amount.
• Naturally colored icing:Divide the icing and tint it with natural food coloring before decorating.

Serving Suggestions

Serve the cookies plain with coffee or tea, or decorate them with the maple-coconut icing for holidays, cookie exchanges and edible gifts. Allow iced cookies to chill until firm before arranging them on a platter or packing them into a container.

Tips for Success

• Use finely ground blanched almond flour rather than almond meal. Coarse almond meal makes the dough less cohesive and more difficult to roll.
• Keep the dough cold. If it becomes soft or sticky while rolling and cutting, return it to the refrigerator or freezer until firm.
• Roll the dough between sheets of parchment to prevent sticking without adding extra flour.
• Use plain cookie-cutter shapes if the dough is very soft; they are easier to lift and transfer than intricate designs.
• A thin metal spatula is helpful for moving cut shapes to the baking sheet.
• Bake cookies of a similar size together so that they brown evenly.
• Watch the edges closely. Almond flour can brown quickly near the end of baking.
• Let the cookies cool completely on the baking sheet. Moving them while warm can cause them to break.

Ingredient Substitutions

• Almond flour:Do not substitute millet flour , oat flour, gluten-free all-purpose flour or another grain flour; their absorption and structure are very different from almond flour and the cookies will not have the right texture. One reader reported success with cashew flour, but I have not tested that variation.
• Coconut oil:Unsalted butter or vegan shortening can be used in its place. Use vegan shortening to keep the cookies dairy-free and vegan.
• Coconut milk in the icing:Another nondairy milk can be substituted. Add only what is needed to create a thick, pipeable icing.
• Coconut butter:Do not replace it with coconut oil. Coconut butter contains the coconut solids that give the icing its body.
• Maple syrup:The maple syrup is part of the dough’s moisture balance as well as its sweetness. I do not recommend replacing it with a dry granulated sweetener. You may be able to use an equal amount of another liquid sweetener, such as agave nectar, brown rice or (if you do not follow a vegan diet) honey.

Frequently Asked Questions

The coconut oil softens as the dough warms. Return the rolled dough to the refrigerator or freezer until it feels firm, then continue cutting. Keep the excess dough chilled between batches.

I do not recommend it. Almond meal is made with the almond skins and has a coarser texture. Finely ground blanched almond flour makes a smoother, more cohesive dough that rolls and cuts much more cleanly for these almond flour sugar cookies.

Chill the dough thoroughly before rolling, freeze the rolled dough for 5 minutes before cutting, and freeze the cut shapes for another 5 minutes before baking. Almond flour cookies do not spread like traditional flour cut out cookies, but the brief chills help the cookies retain their cut outlines. Room temperature dough will lead to cookies with less sharp, more rounded edges.

That is normal for warm almond flour cookies. Leave them on the baking sheet until they are completely cool; they firm as they cool and can then be transferred safely.

Yes. Cool the un-iced cookies completely, place them in an airtight container and freeze for up to 6 months (this is great if you are making these for Christmas cookies! Make a batch in September, defrost in December).The icing also becomes firm when chilled, but the published long-term freezer guidance applies specifically to the un-iced cookies.

It firms when refrigerated. Keep the decorated cookies chilled so the icing remains set and the cookies stay firm.