THE ULTIMATE ALMOND FLOUR SUGAR COOKIE
Crispy edges. Chewy centers. One dough, two epic versions — all-purpose and gluten-free! These almond flour sugar cookies are the kind of treat that disappear in seconds (trust me, I had to hide a few).
Whether you’re baking for gluten-free friends or just want a more flavorful, chewy sugar cookie, this recipe delivers. Watch as I walk you through each step and show you exactly how to get bakery-worthy results at home — no chill time required (unless you want extra thickness!). Don’t forget your cold glass of milk!
👩🍳 FULL RECIPE BELOW
INGREDIENTS
2 cups almond flour
1 cup all-purpose flour PACKED! (or 1:1 GF flour blend PACKED for GF version)
1 tsp baking soda
½ tsp baking powder
1 cup softened salted butter
1½ cups white sugar
1 egg
1 tsp vanilla extract
½ tsp almond extract (optional but amazing)
🔥 Bake at 375°F (190°C) for 12–15 minutes — until edges are golden, tops are slightly toasted, and centers soft.
📌 TIPS FOR PERFECT COOKIES
Store cooled baked cookies in an airtight container on the counter for up to 5 days.
Want to freeze? Pre-scoop and freeze raw dough balls.
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👇 Tell me in the comments: Team All-Purpose or Team Gluten-Free?
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00:00 Intro
00:24 Let’s Get Baking!: AP Flour Recipe
02:19 Gluten-Free Flour Recipe
03:31 Dough Scooping
04:10 Baking
04:34 Cool Down
04:38 Pup Break
05:29 Taste Test: AP Flour Recipe
06:11 Taste Test: Gluten-Free Flour Recipe
06:34 The Verdict
06:41 Tips: Cookie Care
07:28 Closing Comments
#AlmondFlourCookies #SugarCookies #GlutenFreeBaking #CookieRecipe #HolidayCookies #ChewyCookies #EasyBaking
i mean look at this look at that beauty right there look at those ridges look at the bottom that’s what we’re looking for hi guys welcome to my channel if you’re craving a cookie that’s crispy on the edges chewy in the middle and highly addictive you’re in for a treat today we’re making easy almond flour sugar cookies with two flour twists one classic and one gluten-free using my new favorite almond flour boosted recipe so stick around like and subscribe let’s get baking let’s preheat our oven to 375 let’s make our buttery fluffy cookie base first we’ll start with 1 and 1/2 cups of granulated sugar next we’re going to add 1 cup of really good salted butter use our paddle attachment [Music] slowly bring it up to medium medium high all right we’re going to stop it i’m going to scrape all this off and bring it back down and let’s start it back up again let me go one to two minutes till the butter starts to look lighter okay that looks about right let me show you what this looks like it’s actually changed to a lighter shade of yellow now let’s add our one large egg to that lower that down and get that mixed up to that let’s add our one teaspoon vanilla and our half a teaspoon almond extract we’re going to scrape down the sides of the bowl get that mixed up again all right should look something like this that looks pretty good now we’ll set that aside and we’re going to get our dry ingredients together now for the first recipe allpurpose flour to this we’re going to add our 2 cups packed almond flour there’s one there’s two to that we’re going to add our 1 cup packed allpurpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder let’s whisk that all together just how we want it now let’s combine our wet and dry ingredients i’m just going to pour all this into the bowl put our paddle attachment back on so let’s start out in low increase the speed a little yeah about right [Music] that’s our allpurpose dough all right now we’re mixing the gluten-free wet base 1 and 1/2 cup sugar 1 cup salted butter this thing one egg one teaspoon vanilla half a teaspoon almond extract let’s mix that up going to do one scrape down [Music] now on to our gluten-free dry ingredients gluten-free folks I got you we’re going to be using a gluten-free one for one flour 2 cups almond flour packed back so tight it didn’t want to come out and second cup one cup packed gluten-free 1:1 flour 1 tsp baking soda and our half a teaspoon baking powder now let’s whisk that all up got our gluten-free mix and get our wet and dry ingredients combined put our paddle back on let’s mix that have to say I can’t tell the difference between the two as far as how the dough looks all right so look at that one that’s pretty good all right so we’ve got our parchment line baking sheet this is a 9 by13 I believe and it’s a number 40 scoop which is 1 and 1/2 tspoons you can see I fill it flat like so and then we’re just going to put it here we’re going to do six of allpurpose and six of gluten-free and then we’re going to bake them together and see what we get okay and this is our gluten-free dough going to do another six and remember no chilling this goes right in okay so we got on this side allpurpose flour this side gluten-free flour 1 to one pop them in the oven see how it turns out [Music] now we’re going to bake it at 375 for 12 to 15 minutes till edges are golden and the middle’s just risen up and starts to brown a little bit let’s take them out of the oven these look pretty good allpurpose and gluten-free see how puffy they are we’re going to leave this here to cool down and then we’re going to do a taste test i like Okay these have had a chance to cool down for a few minutes we’re going to transfer them over to our cooling racks these are looking lovely now just doing a little observation looks like the allpurpose flour spread out a little bit more and the the gluten-free kind of held together a little bit more see that’s a beautiful golden brown these guys same same thing very nice the same recipe allpurpose flour one to one gluten-free this is the allpurpose look at that look at the Look at all those ridges and valleys and the browning on the bottom there that’s a good looking cookie if you look at them side by side they look almost the same taste test time what goes better with a cookie than a big glass of milk we’re going to start with the allpurpose flour version look at that here we go as advertised it’s chewy it’s crispy it’s buttery little bit of salt from the salted butter and then you just get that hint from the almond extract and then the texture of the almond flour is great and then the allpurpose flour helps give it that chew and then contributes to the flavor it’s amazing got to add my milk that’s a little slice of heaven right there all right next up that look delicious okay m the chew is almost the same definitely chewy it’s got similar crunch the flavor is slightly different because allpurpose flour provides that wheat flavor you’re used to if you didn’t know any different you wouldn’t know this was gluten-free that’s delicious the verdict two thumbs up they’re both amazing the only answer is yes so some tips cookie care keep the baked cookies in an airtight container on the counter should last 3 to 4 days if you can wait that long to eat all of them and the dough is great for freezing so you want to scoop out the scoops put them on a tray and stick that in the freezer once they’re frozen transfer them to a Ziploc bag stick that in the freezer now pull them out and then bake them off when you want a little snack classic or gluten-free these almond flour cookies are dangerously good like subscribe tell me which ones you loved more leave a comment let me know how I’m doing that’s the end of this video i’ll check you later see you next time just going to finish up these cookies that I started be ready to leave them seriously you got to try these we still here i mean I told you the video is over go out and have fun bye