Sugar cookies made with almond flour and palm sugar are the paleo version of the classic — crisp at the edges, soft in the middle, and rolled in fragrant sugar before baking. Two dozen cookies with a crackled top and a buttery, tender crumb. The dough behaves exactly like the original, so decorating is firmly on the table.
MAKES 24 COOKIES
Ingredients
2 cups (480 ml) palm sugar
2½ cups almond flour
½ teaspoon baking powder
½ teaspoon salt
14 tablespoons (210 ml) coconut oil, softened
2 teaspoons (10 ml) vanilla extract
2 large eggs
Preparation
1.В В Adjust an oven rack to the middle position and heat the oven to 350°F (180°C). 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.В В 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.В В 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.В В 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.В В 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.В В Let the cookies cool on the baking sheet for 10 minutes. Serve warm or transfer to a wire rack and cool completely.
Pro Tips
- Roll the dough balls in palm sugar with wet hands — the sticky surface picks up an even coating that crackles beautifully in the oven.
- Sprinkle the remaining sugar over the flat tops after pressing, exactly as written; it bakes into that classic sparkling crust.
- A greased drinking glass gives the cleanest three-quarter-inch flattening — press once, firmly, rather than shuffling the glass around.
- Bake one sheet at a time so every batch gets full oven heat; these cookies spread and need consistency to set at the edges.
Frequently Asked Questions
Can I decorate these sugar cookies?
Yes — cool them completely and glaze with a mix of powdered sweetener and lemon juice, or dip half in melted dark cacao nibs.
Why palm sugar instead of white sugar?
It's unrefined and paleo-friendly with a gentle caramel note. It also gives the cookies their warm golden colour.
How do I keep the cookies soft?
Pull them at ten to twelve minutes while the centres still look puffy — they firm as they cool and stay tender for days.
Can I freeze the dough?
Roll the balls in sugar and freeze on a tray. Bake from frozen at 350°F, adding two minutes to the time.
Recipe Card
Ingredients
Method
- 1. В В 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. В В 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. В В 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. В В 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. В В 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. В В Let the cookies cool on the baking sheet for 10 minutes.
- Serve warm or transfer to a wire rack and cool completely.
