almond flour sugar cookies on a plate landscape photo

These Almond Flour Sugar Cookies are the perfect cutout cookies to make this holiday season. Delectably soft and chewy with the perfect amount of sweetness. These healthy sugar cookies are also vegan, gluten free, oil free and can be made refined sugar free!

stacked almond flour sugar cookies with a white shot

OMG GUYS. I DID IT. IT’S HERE. Vegan AND gluten free Sugar Cookies. This recipe was totally suppose to go up next week but I’m way too excited I had to share it today.

I was kind of torn between the crispy kind of sugar cookies and soft-chewy sugar cookies but after a lot of contemplation, I went for the soft and chewy cut out cookies. And wow, I’m so glad I did- they remind me of my childhood holiday favourite: pillsbury holiday sugar cookies. Are you guys ready to make some FIRE SAUCE sugar cookies? Let’s do this.

vegan gluten free almond flour sugar cookies ingredients

Ingredients in these Almond Flour Sugar Cookies

These cut out sugar cookies are made with just 8 ingredients that are vegan, gluten free, oil free, flourless and can be made refined sugar free.

  • Almond flour: The key ingredient to make these cookies buttery and moist without any added oils. Be sure to use super fine almond flour for best results and NOT almond meal.
  • Tapioca Starch: When working with almond flour, I always like to add in tapioca starch to ensure they don’t just fall apart which is super important for cut-out sugar cookies.
  • Tahini: Makes these cookies extra buttery rich.
  • Apple Sauce & Baking powder: These two ingredients replace eggs that are typically used and make them incredibly soft.
  • Maple syrup: An additional sweetener that also helps hold these cookies together.
  • Sugar: Either cane or coconut sugar works here. Cane sugar makes them much more traditional with just little specks of crunchiness while coconut sugar makes the cookies slightly softer and darker.
  • Vanilla extract: Gives depth and more flavour to these sugar cookies!

And I know a lot of people are big on frosting their cookies so I also provided a quick and easy cashew buttercream frosting in the recipe card that I love using in sandwich cookies (coming soon) and carrot cakes. However, I think they are absolutely delicious as is.

how to make almond flour sugar cookies

How to Make Vegan Almond Flour Sugar Cookies

These cookies are easy to make in just 1 bowl and there’s no chilling time involved. Simply:

  1. Mix wet ingredients into a bowl.
  2. Add in dry ingredients and combine.
  3. Roll out the dough using a rolling pin
  4. Cut out cookies
  5. Transfer onto cookie baking tray. Bake for 13-15 minutes and then let them cool!
almond flour sugar cookies raw dough

Important Tips to Making these Almond Flour Sugar Cookies

  • Weigh the Ingredients: It yields accurate and best results! Adding too much liquid/dry ingredients can change the texture significantly. If you don’t have a kitchen scale, be sure to level off your measuring tools.
  • Roll the Dough 1/4 of an Inch in Thickness: Too thin and the cookies will break. Too thick and cookies will be dough-y and more on the raw side (still tasty though).
  • Let Cookies Cool on Baking Tray: These sugar cookies are delicate right out of the oven so be sure to let them cool for 2-3 minutes on the cookie tray. Then carefully (slide them off or use a spatula) transfer them onto a wire rack and let them cool completely for the best texture.
almond flour sugar cookies on a baking tray right out of the oven

How to Store Sugar Cookies

  • Unfrosted Sugar Cookies: Store at room temperature in an air tight container for 2-3 days.
  • Frosted Sugar Cookies: Store in the refrigerator in a air tight container for up to 3 days.
  • To Freeze Sugar Cookies: Place the cookies into the freezer on a flat baking tray. Once frozen, place them into air tight (reusable) ziplock bags. .

Helpful Equipment to Make Almond Flour Sugar Cookies

healthy almond sugar cookies with sugar on top

I hope you love these Vegan Almond Flour Sugar Cookies as much as I do! They’re so soft, chewy and melt-in-yo-mouth… and kind of remind me of pillsbury cookies! So now that you have some weekend plans…

flourless vegan sugar cookies bite shot

More Vegan Holiday Cookies to Make!

almond flour sugar cookies with a bite shot

If you recreate this Almond Flour Sugar Cookies recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!

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Almond Flour Sugar Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Lisa Kitahara
  • Total Time: 23 minutes
  • Yield: 16 cookies 1x


These Almond Flour Sugar Cookies are the perfect cutout cookies to make this holiday season. Delectably soft and chewy with the perfect amount of sweetness. These healthy sugar cookies are also vegan, gluten free, oil free and can be made refined sugar free!


Units Scale

Sugar Cookies

Cashew Buttercream Frosting (Optional)


Sugar Cookies

  1. Pre-heat oven to 350 F (180 C)
  2. Into a large mixing bowl, add in the tahini, apple sauce, maple syrup, sugar and vanilla, and whisk to combine. Then add in the almond flour, tapioca starch and baking powder. Use a silicon spatula and mix well until a dough forms. 
  3. Cover work surface with parchment paper, dust surface with some tapioca starch and then transfer the dough on top. Dust the top of the dough with more tapioca starch and roll it out using a rolling pin, around 1/4 of an inch in thickness.
  4. Use a cookie cutter and cut into desired shapes/sizes. Gather scraps, re-roll out the dough and cut more cookies out. Repeat until you run out of dough. 
  5. Using a spatula, carefully transfer the cookies onto a parchment lined baking tray. Bake for 13-15 minutes, or until the edges are ever so slightly golden brown. Remove from the oven and let them cool for 2 minutes on the baking tray. Then carefully transfer the them onto a wire rack to cool completely. Enjoy as is or get creative and frost/decorate them to you liking!
  6. Store leftovers in an air tight container at room temperature for 2-3 days. 

Cashew Buttercream Frosting

  1. Add all the ingredients into a high speed blender. Blend until smooth and creamy. 
  2. Frost cookies using a spoon or frosting pipe once the cookies have completely cooled. Frosted cookies are best eaten the day its made but leftovers can be stored fridge for up to 3 days. 


  • I find cane sugar gives the best texture for these cookies BUT coconut sugar can also be used. The cookies do tend to be just slightly softer.
  • For best results, use super fine almond flour- NOT almond meal. 
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Category: Desserts, Cookies
  • Method: Oven
  • Cuisine: vegan, gluten free


  • Serving Size: 1 cookie
  • Calories: 119
  • Sugar: 5.4g
  • Sodium: 112mg
  • Fat: 7.4g
  • Saturated Fat: 0.68g
  • Unsaturated Fat: 1.75g
  • Trans Fat: 0
  • Carbohydrates: 12g
  • Fiber: 1.5g
  • Protein: 3g
  • Cholesterol: 0


almond flour sugar cookies for pinterest

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. Great simple recipe! I was looking for a vegan sugar cookie recipe that doesn’t use fake butter and this works perfectly.

    1. You will need to find replacements for the fat of the almonds and the binding properties of the tapioca. For the almond flour, you could try adding more tahini or applesauce. Tapioca is naturally gluten-free, but you could sub arrowroot or likely potato starch as well. I have not tried either, but remember you are trying to replace the physical properties of the ingredients first to achieve the same finished product, flavour comes second (but still important)!

  2. Great, easy and healthy recipe! Made with my daughter — I found the tahini flavour a bit strong so will do cashew butter next time!

  3. Cookies were easy to make and delicious! I ended up having to add a little extra almond flour, but it was easy to match the consistency in the photo shared of the dough. I dipped mine in melted chocolate chips and they were delicious! Not too sweet. Thanks for a great GF/V recipe!!

    1. Hi Laura!

      I haven’t tried arrowroot in these but it could possibly work. Tapioca starch acts as a binder as well gives these the right texture. If you do try it, let me know how it goes! 🙂

  4. Hi,
    Can I ask why you choose to use tahini (that is sesame butter right?) and not almond butter? Thank you very much! Have a nice day 🙂

    1. Hi Bertille!

      I used tahini here because it’s light in colour and is the most liquid-y in comparison to other nut butters 🙂