Gluten Free Almond Butter Sugar Cookies – Soft, Chewy, and Simple

These cookies hit that sweet spot between soft and chewy, with rich almond flavor and a light sugar sparkle. They’re an easy win for gluten-free baking—no complicated steps or hard-to-find ingredients. If you love a classic sugar cookie but want something a bit nuttier and naturally gluten free, this recipe is for you.

They’re great for holidays, after-school treats, or a quick bake when you’re craving something cozy. You can keep them simple or dress them up with a drizzle or sprinkle.

Why This Recipe Works

• Almond butter adds structure and richness, replacing some of the fat and helping the dough hold together without gluten.
• Gluten-free flour blend keeps things light and tender, avoiding the crumbly texture some GF cookies get.
• Chilling the dough prevents spreading and helps the cookies bake up thick and chewy.
• A touch of cornstarch (or arrowroot) makes the crumb soft and bakery-style.
• Rolling in sugar gives a classic crackled finish with a delicate crunch.

What You’ll Need

• 1/2 cup unsalted butter, softened (room temperature)
• 1/2 cup creamy almond butter (well-stirred, not dry or oily)
• 3/4 cup granulated sugar (plus 1/4 cup for rolling)
• 1/4 cup light brown sugar, packed
• 1 large egg, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 tablespoon cornstarch (or arrowroot)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• Optional: 1/2 teaspoon almond extract for extra almond flavor

Step-by-Step Instructions

1. Prep the basics: Line two baking sheets with parchment. Set the oven to 350°F (175°C).

   Make sure butter and egg are at room temperature.

2. Cream the fats and sugars: In a large bowl, beat butter, almond butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
3. Add the egg and flavor: Mix in the egg, vanilla, and almond extract (if using) until smooth.
4. Combine dry ingredients: In a separate bowl, whisk the gluten-free flour, cornstarch, baking powder, baking soda, and salt.
5. Bring it together: Add dry ingredients to wet and mix on low until just combined. The dough should be soft but not sticky.
6. Chill: Cover and refrigerate for 30–45 minutes. This helps the cookies keep their shape and improves texture.
7. Form and coat: Scoop dough into 1 1/2-tablespoon balls.

   Roll each in granulated sugar and place on the baking sheets, leaving about 2 inches between cookies.

8. Bake: Bake 9–11 minutes, until edges are set and tops are slightly cracked. The centers should look just a bit underdone.
9. Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Storage Instructions

• Room temperature: Store in an airtight container for 3–4 days with a small piece of bread or a marshmallow to keep them soft.
• Freezer (baked): Freeze cooled cookies for up to 2 months. Thaw at room temperature.
• Freezer (dough): Scoop, roll in sugar, and freeze balls on a tray.

  Transfer to a bag and bake from frozen, adding 1–2 minutes.

Benefits of This Recipe

• Gluten free without compromise: Tender, chewy texture that tastes like a classic bakery cookie.
• Naturally flavorful: Almond butter adds depth, so you don’t need fancy mix-ins.
• Simple pantry ingredients: No special gums or flours beyond a standard GF blend.
• Customizable: Easy to adjust sweetness, add spices, or finish with a glaze.

Pitfalls to Watch Out For

• Using dry almond butter: If it’s separated or stiff, your dough can crumble. Stir well and use a creamy variety.
• Skipping the chill: Warm dough spreads too much and bakes thin.
• Overbaking: Pull them when edges are set. They firm up as they cool.
• Wrong flour blend: Use a 1:1 gluten-free blend with xanthan gum for best structure.

Alternatives

• Dairy-free: Swap butter for vegan butter sticks (not tubs).

  Chill time may need a few extra minutes.

• Refined sugar reduced: Use 1/2 cup granulated sugar and 2 tablespoons maple syrup; add 1 tablespoon extra flour if dough is soft.
• Almond-free: Use sunflower seed butter. Note: It may turn green with baking soda due to chlorophyll—harmless and normal.
• Flavor twists: Add 1/2 teaspoon cinnamon, or finish with a simple almond glaze (powdered sugar + almond milk + almond extract).
• Sparkle sugar: Roll in coarse sugar for extra crunch and shine.

FAQ

Can I make these cookies egg-free?

Yes. Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested 10 minutes).

The cookies will be slightly denser but still tasty.

Do I need xanthan gum?

If your gluten-free flour blend already includes xanthan gum, you’re set. If not, add 1/4 teaspoon to the dry ingredients for better structure.

Can I reduce the sweetness?

You can cut the total sugar by about 2 tablespoons without hurting the texture. Keep the rolling sugar for the classic sugar-cookie finish.

How do I know they’re done?

Look for set edges and soft centers with faint cracks.

If the tops are glossy and very soft, give them another minute.

Can I use almond flour instead of a GF blend?

Not 1:1. Almond flour lacks binders and will change the texture. If you want almond flour cookies, use a recipe formulated for it.

Wrapping Up

These Gluten Free Almond Butter Sugar Cookies are simple, cozy, and reliably delicious.

They bake up soft and chewy, with just the right sweetness and a gentle nutty note. Keep this recipe handy for weeknights, cookie swaps, and anytime you want an easy gluten-free treat that tastes like the real deal.

Gluten Free Almond Butter Sugar Cookies - Soft, Chewy, and Simple

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 24 servings

Ingredients

  

• 1/2 cup unsalted butter, softened (room temperature)
• 1/2 cup creamy almond butter (well-stirred, not dry or oily)
• 3/4 cup granulated sugar (plus 1/4 cup for rolling)
• 1/4 cup light brown sugar, packed
• 1 large egg, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 tablespoon cornstarch (or arrowroot)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• Optional: 1/2 teaspoon almond extract for extra almond flavor

Instructions

 

• Prep the basics: Line two baking sheets with parchment. Set the oven to 350°F (175°C).Make sure butter and egg are at room temperature.
• Cream the fats and sugars: In a large bowl, beat butter, almond butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
• Add the egg and flavor: Mix in the egg, vanilla, and almond extract (if using) until smooth.
• Combine dry ingredients: In a separate bowl, whisk the gluten-free flour, cornstarch, baking powder, baking soda, and salt.
• Bring it together: Add dry ingredients to wet and mix on low until just combined. The dough should be soft but not sticky.
• Chill: Cover and refrigerate for 30–45 minutes. This helps the cookies keep their shape and improves texture.
• Form and coat: Scoop dough into 1 1/2-tablespoon balls.Roll each in granulated sugar and place on the baking sheets, leaving about 2 inches between cookies.
• Bake: Bake 9–11 minutes, until edges are set and tops are slightly cracked. The centers should look just a bit underdone.
• Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.