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Sugar cookies made with almond flour and palm sugar keep everything you want from the classic: crackly sugared tops, soft centers, and crisp golden edges. The dough rolls and presses like a dream, so they are ideal for decorating. They bake in ten minutes flat.
Pro Tips
- Roll the dough balls with wet hands, then coat them generously in the reserved palm sugar. That crust is the whole point.
- Flatten the balls to 3/4 inch with the greased bottom of a drinking glass, then sprinkle more sugar over the flat tops.
- Bake one sheet at a time. These cookies are thin enough that a crowded oven works against even browning.
- Pull them at 10 to 12 minutes, when the edges are just setting. They spread and flatten dramatically as they cool on the sheet.
- The 10-minute cool on the baking sheet is what sets the centers, so resist moving them sooner.
Frequently Asked Questions
Why did my sugar cookies spread so much?
That is expected with this dough. The coconut oil softens and the cookies flatten as they cool, which is why spacing them two inches apart matters.
Can I decorate these cookies?
Absolutely. The flattened tops are made for it. Let them cool completely first so any topping holds.
How do I store them?
Airtight at room temperature for up to 5 days. They stay soft in the middle for days and crisp at the edges.
Are these sugar cookies paleo?
Yes. Almond flour, palm sugar, coconut oil, eggs, and vanilla, with no grains or dairy. Palm sugar keeps them refined-sugar-free.
Recipe Card
Ingredients
Method
- 1.
- Adjust an oven rack to the middle position and heat the oven to 350°F.
- Line two large baking sheets with parchment paper.
- Spread ½ cup of the palm sugar in a shallow dish for rolling.
- In a medium bowl, whisk the flour, baking powder, and salt together.
- 2.
- In a separate large bowl, beat the coconut oil and remaining 1½ cups palm sugar together with an electric mixer on medium speed for about 30 seconds or until well combined.
- Beat in the vanilla and then the eggs one at a time until combined (about 30 seconds), scraping down the bowl and beaters as needed.
- 3.
- Reduce the mixer speed to low and slowly add the flour mixture, beating until combined (about 30 seconds). Give the dough a few final stirs with a rubber spatula to make sure it is well combined.
- 4.
- Working with two tablespoons at a time, roll the dough into balls with wet hands, then coat with the palm sugar.
- Place balls on the prepared baking sheets, spaced about two inches apart. Flatten the cookies to a three-quarter-inch thickness with the greased bottom of a drinking glass.
- Sprinkle the remaining palm sugar over the flat tops.
- 5.
- Bake the cookies, one sheet at a time, until the edges are set and beginning to brown, but the centers are still soft and puffy (10 to 12 minutes), rotating each baking sheet halfway through the baking.
- Cookies will spread out and flatten.
- 6.
- Let the cookies cool on the baking sheet for 10 minutes.
- Serve warm or transfer to a wire rack and cool completely.
