Soft, chewy, grain-free sugar cookies made with almond flour and reduced sugar that taste just like the cookies you remember from childhood. Cut them into festive shapes and have fun decorating this holiday season!
December marks the season of baking in our home, and these grain-free sugar cookies are one of our family’s favorites. They are soft and satisfyingly chewy, yet made without grains — using almond and coconut flours — and with less sugar than a traditional recipe. These cookies roll, cut and decorate beautifully, so they’re ideal for cookie exchanges, holiday parties, or an afternoon of baking with kids.
Because several members of my family avoid gluten, I developed this grain-free version to offer the same comforting flavor and texture of classic sugar cookies. The dough is easy to work with after chilling, and the finished cookies brown lightly and hold their shape when rolled to the right thickness. For an extra touch, I love dipping some cookies in white chocolate and sprinkling edible gold or colored sprinkles on top — chocolate makes almost everything better!
Decorating is the most fun part: spread a simple glaze, drizzle with melted chocolate, or use royal icing and sprinkles for bright, festive cookies. If you’re preparing for a cookie swap, consider a single color palette or theme — this year I went with silver and gold stars dipped in white chocolate and topped with metallic sprinkles for an elegant look. Children enjoy decorating too, so these are perfect for family activities and holiday traditions like watching seasonal movies or wrapping gifts while the oven warms the kitchen.
To reduce calories while keeping flavor, I often replace half the granulated sugar with a baking Stevia blend. I only swap half the sugar because traditional sugar contributes to browning, texture and slight caramelization during baking — characteristics that help give the cookies a familiar taste and appearance. That said, you can adjust sweeteners to suit your preferences and dietary needs.
A critical tip: chill the dough for at least one hour before rolling and cutting. Chilling firms up the fats in the dough so shapes hold up better while baking and the dough is simpler to roll without sticking. Chilling overnight generally yields the best results and makes the dough easier to handle, but if you’re short on time an hour in the refrigerator will still produce a delicious cookie.
Whether you’re bringing cookies to a traditional exchange or sending homemade treats to friends and neighbors, these grain-free sugar cookies are a crowd-pleaser. They taste rich and buttery, cut into crisply defined shapes, and decorate beautifully. Make this simple recipe your go-to sugar cookie this season and enjoy sharing the results with loved ones.
If you enjoy these Holiday Grain-Free Sugar Cookies, try decorating them with chocolate, icing, or sparkly sprinkles. I’d love to see your versions — tag your photos and share your favorite decorating ideas.
Holiday Grain-Free Sugar Cookies
Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 24
Ingredients
- 1/2 cup butter, softened to room temperature
- 1/4 cup coconut oil, melted and cooled
- 1/4 cup sugar
- 1/4 cup baking Stevia (or preferred sweetener)
- 1 egg
- 1 1/2 tsp vanilla
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- For decorating (optional): white chocolate, chocolate, sprinkles, or frosting
Instructions
- Cream together the butter, melted coconut oil, sugar and baking Stevia in the bowl of a stand mixer or with a hand mixer until smooth. Add the egg and vanilla, and mix until combined.
- In a medium bowl, whisk the almond flour, coconut flour, baking soda and salt until evenly distributed.
- With the mixer running on low, add the flour mixture to the creamed ingredients in small additions, mixing until a soft dough forms. If the dough feels too dry or crumbly, add a teaspoon of milk or water at a time until it comes together.
- Form the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least one hour; overnight chilling yields the best results for shaping.
- When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Roll the chilled dough between two sheets of parchment paper to about 1/4-inch thickness. Use cookie cutters to cut shapes. If the dough becomes sticky, return it to the refrigerator or freezer briefly to firm up before continuing.
- Transfer the cut cookies to the prepared baking sheets and bake 10–13 minutes, or until the edges are just starting to turn golden. Remove from the oven and allow cookies to cool completely on a wire rack before decorating.
- Decorate cooled cookies as desired: dip in melted chocolate, spread frosting, or pipe royal icing and add sprinkles.
Nutrition
Serving: 1 cookie | Calories: 129 kcal | Carbohydrates: 5.7 g | Protein: 2.6 g | Fat: 11.3 g | Saturated Fat: 5.1 g | Sodium: 86.5 mg | Fiber: 1.8 g | Sugar: 2.6 g
Nutrition information is automatically calculated and should be used as an approximation.
Tips and Serving Suggestions
- Chill the dough thoroughly for easier rolling and cleaner cookie edges.
- If using powdered or liquid decorating ingredients, wait until cookies are fully cooled to prevent melting or runny decorations.
- Cookies can be stored in an airtight container. Unfrosted cookies keep better in a cool place; decorated cookies are easiest to store flat and separated by parchment to preserve decorations.
- Experiment with cookie thickness: thinner cookies will be crispier, while thicker cookies stay softer and chewier.