Gluten Free Almond Flour Cut Out Cookie Recipe

These gluten-free almond flour cut-out cookies are perfect for decorating with icing or enjoying plain! They are soft, chewy, buttery with a subtle nuttiness, and irresistibly delicious. Let me know how you like them.

ALMOND FLOUR CUT-OUT COOKIES RECIPE

This recipe uses almond flour made from blanched almonds, not almond meal, which is made from whole almonds with skin. Almond flour is also naturally gluten-free, making it an excellent choice for those with celiac disease or gluten sensitivity.

THINGS YOU NEED

• Mixer, hand-held, or stand mixer
• Baking sheet
• Mixing bowl
• Kitchen scale
• Food wrap
• Rolling guides -1/4 inch thick
• Silicone or parchment to roll out the dough
• Perforated mat for baking (optional), you can use parchment
• Cookie Cutter

ALMOND FLOUR CUT-OUT COOKIES INGREDIENTS

• Almond Flour – made from blanched almonds, not an almond meal
• Chickpea Flour – a small amount of chickpea flour makes baked cookies sturdier yet tender. It also helps bind ingredients together, and it contains a good amount of protein, too
• Baking Powder
• Salt
• Unsalted Butter
• Granulated or Powdered Sugar
• Large Egg
• Vanilla Extract
• Almond Extract
• Lemon Zest (optional)

COOKIE DOUGH

As with most rolled-out doughs, start by creaming room-temperature butter and sugar, then add egg and flavorings.

ALMOND FLOUR

Combine all the dry ingredients, except sugar, in a small mixing bowl. Check the almond flour. Due to its high amount of natural oils, almond flour can sometimes form lumps. Break those up with a fork, whisk, or sift it through a sieve.

Almond flour cookie dough is soft but shouldn’t be overly sticky. If it appears too sticky, add additional almond flour (2 tablespoons). Gather the dough into a ball and flatten it into a disk. Wrap it in a food wrap and chill it before baking cookies.

CHILL THE COOKIE DOUGH

Letting your dough rest in the fridge is an essential step. Chill well-wrapped dough for at least 2-4 hours or overnight. The dough keeps in the refrigerator for up to 3 days.

CUT OUT COOKIES

• Cookie dough, even after 12 hours of chilling, is not rock hard, it’s easy to roll out.
• I like to roll cookie dough between two parchment sheets or silicone mats.
• Dust the work surface with corn, potato, or fine tapioca starch to prevent cookie dough from sticking when rolling it out.
• Use 1/4 inch (0.6-0.7cm)rolling guides on each side.
• Place the dough between the guides.
• Lay the second silicone mat on top and use a rolling pin to push the dough down.
• Roll the rolling pin on top of the rolling guides, which ensure an even cookie dough thickness throughout.

When removing cutouts from the silicone baking mat/parchment, gently lift the silicone mat to lift the cutout and transfer it onto a baking sheet.

CHILL COOKIES

If the cookies become too soft, chill the cutouts again for 10 minutes before baking. I often use perforated mats to bake cutout cookies; if you don’t have these, use parchment instead.

BAKE COOKIES

Bake cookies at 350F (180C) for 8-10 minutes. When baked and still hot, cookies are soft, don’t be tempted to remove them from the baking sheet. Instead let them cool on a baking sheet for 5-10 minutes before transferring them to a cooling rack.

SUCCESS TIPS AND SUBSTITUTIONS

VIDEO STEP-BY-STEP

MORE COOKIE RECIPES

• Chocolate Cut Out Cookies
• Peanut Butter Thumbprint Cookies
• Crunchy Egg White Cookies
• Homemade Ladyfingers Cookies via Bigger Bolder Baking
• Chewy Snickerdoodles
• Cranberry Walnut Biscotti