clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Almond Flour Sugar Cookies

  • Prep Time: 00:20
  • Cook Time: 00:13
  • Total Time: 33 minutes
  • Yield: 12 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american


The perfect cutout cookie recipe for any holiday, these simple Almond Flour Sugar Cookies are made with applesauce, maple syrup, and a naturally green frosting!


  • 2 1/2 cups (280g) almond flour*
  • 1/4 cup (90g) maple syrup
  • 1/4 cup (70g) unsweetened applesauce
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract (optional)

Matcha Frosting

  • 3/4 cup (195g) coconut butter (melted)
  • 1/4 cup (90g) maple syrup
  • 1/41/2 cup non-dairy milk (I used almond)
  • 1 tsp Encha Latte Grade Matcha Powder
  • Optional: sprinkles for decorating (or try goji berries, pistachios, pomegranate seeds, pumpkin seeds, or shredded coconut for natural “sprinkles”)


  1. Combine all the cookie ingredients in a mixing bowl. Mix to form a ball of dough. (You can chill the dough here for easier rolling, but it is not necessary.)
  2. Preheat the oven to 350F.
  3. Cover your work surface with a sheet of wax or parchment paper and lightly dust with almond flour.
  4. Roll out the dough to approximately 1/4 inch thickness adding more flour on top as necessary so the rolling pin (or glass bottle if you don’t have one!) doesn’t stick.
  5. Cut out the cookies into any shape you like, trying to keep them as close as possible to make the most of the dough.
  6. Use a spatula to transfer the cookies to a baking sheet lined with parchment paper.
  7. Collect the dough scraps. Re-roll and cut out as many cookies as you can fit.
  8. Bake for 12-14 minutes or until golden brown around the edges. Remove from the oven and cool completely before frosting.
  9. For the frosting, stir together the melted coconut butter, maple syrup, matcha, and 1/4 cup of milk. Keep adding milk slowly until it becomes smooth and spreadable. It will thicken as it cools, so make right before using.
  10. Spread the frosting onto the cookies, top with sprinkles, and chill to allow the frosting to set.
  11. Enjoy! They will last in the fridge for 4-5 days but need to remain cold or the frosting will melt.


*For an oat flour option, try THIS recipe instead.

Keywords: christmas, baking, vegan, paleo, matcha, easy, frosting, holiday