35 comments | Leave your own

  1. Mari

    It’s real easy to make a xylitol syrup yourself (just put some in a saucepan on low heat, and it’ll melt; some put a teensy bit of honey/maple syrup in to help move it a long and caramelize it a little, so perhaps the malitol maple syrup would do the same), so maybe that would work for these too. 🙂

    They look great!

  2. Bethany

    I have an intolerance to stevia. What do you recommend to use instead?

  3. Jessica

    I have been following your posts for a little while now, but have never commented. I can’t wait to make some of your recipes, they look amazing! I don’t have any almond flour on hand, and only recently found out I can eat almonds, but I may just grind up some sunflower seeds or pumpkin seeds and try this one out! I can’t wait to see the frosting recipes coming up! Thank you so much for all the work you put into your recipes! 🙂

  4. Karin Goodman

    I want to try these. I love using Agave but I have a hard time using it, because most cookie recipes require creaming butter and sugar. I am Celiac and a Type I diabetic and would love to see more use of Agave. All other “alternative” sweeteners I have tried do not agree with my body. I will be making these very soon. Thanks for the recipe.

  5. Stacey

    Can’t wait!! I’m going to make these with the kids tomorrow:)

  6. Tonja Linson

    Yay! Sugar cookies are one thing my kids and I love to make a Christmas. Can’t wait to try them.

  7. Beth @ Tasty Yummies

    These look so amazing, I have been dreaming of grain-free cutout cookies for weeks now. I just need to find the time to make them now 😉

  8. Terra Sittner

    Could you use baking soda? I try to stay away from baking powder since it has cornstarch.

    1. Juniper Rain

      you can also do a mixture of baking soda a cream of tartar. that is what I do and it works great for me!!!

  9. Veggie V! @ Veggie V's Vegan Adventure

    So…want to try these! I need to try grinding my almond meal in the coffee grinder to see if I can it finer. I dehydrated almond pulp left over from making almond milk then ran it through the food processor, but it’s kind of course. I’ll try the super fine setting on the coffee grinder 🙂 If it works, I’m definitely making these! Love that they don’t use any fat other than the nut flour!

  10. Agne


    If I am okay with using grain-based flour, could I substitute almond flour with some other one, such as Spelt, Rice, or Oat?

  11. Bevie

    I buy blanched almonds in our Meijers grocery store, take and grind them up with my magic bullet (a little at a time) and use that for the flour in recipes that call for almond flour…it turns out beautiful everytime!

    1. Agne

      Thank you! But do they give some particular texture or something? You think, whole wheat would not work?

  12. Melynda

    I just made this recipe as peppermint swirl cookies. I made two batches of dough, one regular and one substituting leftover thinned red peppermint icing as the flavor and sugar syrup (I used your icing recipe too). I rolled each dough out separately, layered the pink peppermint on top of the regular and tightly rolled it into a log. Then, sliced from the ends of the log and got pretty pink swirl cookies! They look great – I wish I could post a picture! This would probably work with chocolate syrup or molasses and ginger, depending on what color and flavor one wanted for the swirl. Thanks for the great recipe!

    1. Juniper Rain

      that sounds amazing I think I am going t do that!!!!

  13. Kate

    I don’t think it’s at all fair that you have amazing recipes, love to cook, and yet remain so beautiful! 🙂 I’m a mom and VERY thankful that I get to use this recipe to bake with my kiddo for Christmas. SANTA must have sugar, dairy, gluten and soy free cookies in this house (she and I are sensitive to all of those items) so this is perfect!!!

  14. Kalina

    Does it have to say BLENCHED on the flour bag?

  15. Kalina

    I meant Blanched?

  16. Juniper Rain

    ooooo! I wonder if you have ever experimented with this before.. I was trying to figure out a good substitute for vanilla extract in recipes.. its kind of confusing.. I have tried omitting and that seems fine but I like that vanilla extract initially helps to wetten a recipe and then most of it cooks out.. any thoughts? I have tried just vanilla beans.. but in this case the liquid seems important. i will experiment and let you know what i find but i was just curious if you had experimented already. 🙂
    thanks for everything!

  17. Tabitha

    I made these into little balls and rolled in “cinnamon sugar”. Smooshed down to cookie shape and baked. Grain-free, dairy-free Snickerdoodles! They were great. I was only slightly worried about the missing butter, but I knew it would still taste great because you have awesome recipes. Thanks for the sugar cookie recipe. We’ll use it properly for cut-out cookies when we get closer to some holidays.

  18. Laurie Clark

    I just made these using maple syrup and baking soda instead of baking powder. They turned out perfect and super delicious. The almond flour makes them taste like they have butter in them. So easy to make – it’s unbelievable. Love this recipe- my advice to others is to follow the recipe and not make substitutions ((except for Brittany’s reccomendations).

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

    […] recipe lightly adapted from BrittanyAngel.com […]

  20. karen alessi

    Can I use simple syrup (water & regular white cane sugar)?

    Thank you,

Leave a Reply


Hey Everyone!

Please bear with me, I'm almost ready to unveil the new Club Angell, so in the mean time, if you have any trouble, just hang tight, I'll have it up and running by Monday!

Thank you!