EASY GLUTEN FREE SUGAR COOKIE RECIPE

5 from 9 votes

EASY GLUTEN FREE SUGAR COOKIE RECIPE

These buttery sweet cookies have a soft vanilla flavor, a crisp exterior and a soft and chewy middle, just like any good Gluten Free Sugar Cookie should have. Better yet, they're also simple to prepare using handful of ingredients and 1 bowl and spoon.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Servings: cookies

Author: Lexi

Ingredients

2-1/2 cups 245 grams almond flour
1 cup 120 grams tapioca flour
1/2 teaspoon baking soda
¼ teaspoon baking powder
Pinch sea salt
1/2 cup maple syrup
2 teaspoon vanilla
1/2 cup unsalted butter softened (see note)
Raw sugar optional

Instructions

Preheat the oven to 350º and line two baking sheets with parchment parchment paper.
Add almond flour, tapioca flour, baking soda, baking powder and salt to a bowl. Whisk together until combined.
Add in maple syrup, vanilla and softened butter. Using a heavy spoon, mix the dough all together until fully combined with no visible butter remaining.
Roll dough into balls (about 2 tablespoons in size, or a #30 scoop), dip in raw sugar if desired, and place on baking sheet about 2 inches apart.
Bake for 10 minutes.

Notes

This dough could also be made in an electric stand mixer, following the same process as mixing it by hand.
If you find the dough difficult to work with, place in the refrigerator for 15-20 minutes before rolling cookie dough balls.
Let cool before picking up, as they are quite delicate when hot.
Cookie dough can be made up to 2 days ahead.
Want to make it dairy-free? Swap out room temperature coconut oil for the butter. The cookie won't spread as much, so you'll have to tack on 1-2 minutes to bake it to account for a thicker cookie. Make sure to mix in as much of the coconut oil to the batter as possible.

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