Not So Sugary Sugar Cookies 

I love a delicious, buttery, sweet, soft sugar cookie – especially those super soft ones you find at the supermarket where you blink once and then the whole carton is empty. 

But alas, the Kindegartener has been swimming in sugar at school and I wanted to balance out some of the treats I had control over.

I made these cookies before but didn’t rememeber loving them so I don’t know what possessed me to make them again… but I’m so glad I did! 

With no refined sugar, they definitely aren’t as sweet as a typical sugar cookie but I knew we would decorate them with royal icing so I thought it would be a good balance. And I was right!

Also, I was super surprised and pleased that the little one enjoyed them on their own before we iced them!

The recipe is from Mimo Ikonn‘s cookbook Healthy and Delicious: 

Almond Flour Cookies 


3 cups almond flour

2 eggs

1 tablespoon melted coconut oil

2 tablespoons honey (or more, as the cookies I prefer are not that sweet)

1/2 teaspoon vanilla extract 


Preheat oven to 350 degrees F 

Whisk all the ingredients together in a bowl. (I used my hands) If the dough is too sticky, add more almond flour. 

Roll out dough, flatten it with you palm and use cookie cutter to shape your cookies. (I rolled it out between two sheets of wax paper and then placed in the refrigerator to chill for a few minutes.) Alternatively, you can use a cup as a cookie cutter. 

Slide a knife under the cookie to pick it up and place it on a baking sheet lined with parchment paper. Bake for 8-10 minutes or until firm and golden. 

I used the royal icing recipe found on the Wilton meringue powder container.

If you make these, let me know how you like them!



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