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Almond flour Christmas cookies on a wire rack that have been decorated with icing.

Almond Flour Christmas Cookies

These cut-out almond flour Christmas cookies are a festive dairy free and gluten free treat! And no need to chill the dough.

Course Dessert
Cuisine American
Keyword almond flour christmas cookies, cut out
Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings 30 cookies
Calories 136 kcal
Author Dairy Free for Baby

Ingredients

For the cookies:

  • ½ cup dairy free butter, softened (1 stick, recommend Country Crock plant butter sticks)
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 tbsp vanilla extract
  • 4 cups almond flour (recommend superfine blanched almond flour; plus additional for work surface)
  • 1 tsp baking powder
  • ¼ tsp salt

For topping (optional):

  • Icing, frosting, or dairy-free drizzled chocolate of your choice

Instructions

  1. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the dairy free butter and sugar.
  3. Add the egg and vanilla to the bowl and beat until light and fluffy.
  4. Add the almond flour, baking powder, and salt. Stir until combined.
  5. Sprinkle some almond flour on your work surface. Pour the dough out onto the work surface. Sprinkle a little extra almond flour on top, and roll the dough out to about ¼ inch thick. Use cookie cutters to create festive shapes. Transfer the cut out dough onto the parchment lined baking sheet.
  6. Bake the cookies at 325 degrees F for 12-14 minutes, or until they’re turning a light golden brown towards the edges. Let cool completely on the pan, then decorate with toppings as desired.

Recipe Notes

  • If the cookie dough seems to be sticking to the work surface, try sprinkling extra almond flour and/or using a spatula to help transfer the cookies to the baking sheet.
  • I often find it helpful to break the dough in half or thirds and work in batches while rolling, lightly flouring in between each batch.
  • Cookies will look and feel very soft coming out of the oven but will solidify to the right texture upon cooling, which is soft with just-crisp edges. If you prefer crispy cookies, bake slightly longer.
  • The exact yield will vary depending on the size of your cookie cutters. I was able to get approximately 30 cookies with medium sized cookie cutters, and that’s what the nutrition analysis below is based on.
  • If you want a simple icing recipe for the top, simply combine 1 cup powdered sugar + 1 tablespoon dairy-free milk + food coloring to achieve the colors you’d like.

 

Nutrition analysis (approximate per cookie): 136 calories, 10.5 g fat, 2 g saturated fat, 70 mg sodium, 7.5 g carbohydrate, 1.5 g fiber, 6 g sugar, 5 g added sugar, 4 g protein, Vitamin D: 0%, Calcium: 3%, Iron: 3%, Potassium: 2%