Healthy Cut Out Sugar Cookies {Grain Free & Sugar Free}

KristineBreads, Muffins, Cookies, Gluten Free, Recipes5 Comments

Grain Free Cut Out Sugar Cookies_F

Sugar cookies are up there with my favorite Christmas cookie. What’s better? Healthy Cut Out Sugar Cookies.  I love the light sweetness of them, and I find them so addictive! Since its one of my favorites, I’ve played around with many different recipes and used different flours for a healthy cut out sugar cookie.  Aside from this recipe, I also have this recipe that uses oat flour. While it tastes delicious, its not the ideal recipe for cut out cookies, as I find the cookies spread out quite a bit.

That’s why I love this recipe. The dough is super easy to work with and the shapes remain perfectly intact! Not to mention its grain free and sugar free!  Its also only 6 ingredients, so its quick and easy to put together. I was skeptical that this combo of almond flour and syrup would produce a cookie that was delicious enough to be called a sugar cookie, but it definitely was.

Once the dough came together, it looked like this…a perfect soft dough, ideal for rolling…

Grain Free Cut Out Sugar Cookies_2

I don’t recommend subbing the almond flour for any other flour, as its a nut, so you won’t get the same result using a grain-based flour.

So if you’re looking for a healthy cut out sugar cookie recipe that’s grain free and sugar free, this would be a fabulous addition to your healthy cookie arsenal! Perfect for decorating at Christmas, Valentine’s Day, Easter and Halloween!

Healthy Cut Out Sugar Cookies {Grain Free & Sugar Free}
Prep time
Cook time
Total time
If you’re looking for a healthy cut out sugar cookie recipe, this would be a fabulous addition to your healthy cookie arsenal! Perfect for decorating at Christmas, Valentine’s Day, Easter and Halloween!
Recipe type: Dessert
Cuisine: American
Yield: 20
  • 2 cups blanched almond flour (must be from blanched almonds, or it won't look like sugar cookies)
  • ¼ tsp baking powder
  • 3 Tbsp sugar free maple syrup (I used Nature's Hollow SF Maple). Could also sub for another SF syrup or regular maple syrup, or honey or agave (nutrition will change, and I haven't tried it with subs)
  • 1 tsp vanilla
  • ¼ tsp salt
  • ¼ tsp vanilla stevia drops (I used NuNaturals Vanilla Stevia) *could omit and add extra syrup if needed
  1. Preheat your oven to 300 degrees F.
  2. In your stand mixer (with paddle attachment) or a large bowl, mix together the blanched almond flour and baking powder.
  3. Add in all the other ingredients (syrup, vanilla, salt & vanilla stevia) and mix until combined.  If you choose to not use the stevia, taste the dough to test the sweetness. If you don't find it sweet enough, add a bit more sweetener.
  4. If you're using a stand mixer, put it on medium to high speed and after about 20 seconds, you'll start to see the dough come together.  When it forms into a big ball, turn the machine off.
  5. If you don't use a stand mixer, knead the dough on your counter for about a minute. It will be super crumbly at first and will look like it may not come together, but it will. Keep kneading and it will form into a ball.
  6. Once your dough is in ball it between 2 sheets of parchment paper to roll out.  The dough is very pliable and easy to roll.
  7. Roll to a thickness you like, and cut out your shapes with cookie cutters. I used various sizes, so the nutrition may be off depending on the size of cutters you use.
  8. Bake cookies on a cookie sheet lined with parchment paper. You will need to watch them closely, as cooking time depends on the thickness of the dough. If its thick, it will take longer, if its thinner, it will cook much faster.
  9. Mine baked for 19 minutes until they were perfect. As soon as they start to get golden around the edges, they are done.
  10. I suggest setting your timer for 15 minutes, then watching from there, checking every minute or so.
  11. Cool completely and top with frosting if desired.
Serving size: 1 cookie Calories: 66 Fat: 5.6 g Carbs: 3.2 g Sugar: 0.4 g Sodium: 35 mg Fiber: 1.2 g Protein: 2.4 g

recipe lightly adapted from