Can I make these healthy Christmas sugar cookies dairy free?

Yes, replace the butter with an equal amount of refined coconut oil and use a thick coconut yogurt for the glaze. The dough handles exactly the same way, and the finished cookies carry a gentle coconut note. Choose a coconut yogurt that sets firmly so the glaze dries properly.

Why does my almond flour dough spread more than regular sugar cookie dough?

Almond flour has no gluten, so it relies on the egg and the oat flour for structure. Chilling the rolled dough for twenty minutes firms the butter, which is the main defense against spreading. If your kitchen is warm, chill the cut shapes on the baking sheet for ten minutes before baking.

Will the yogurt glaze actually harden enough to stack the cookies?

Yes, the powdered monk fruit sweetener absorbs the yogurt moisture and the glaze sets to a dry, stackable finish within one hour. Keep the layer thin, because thick pools of glaze take much longer to dry. Once set, stack with parchment between layers and they will travel perfectly.

Can I use all oat flour instead of the almond and oat blend?

You can, but the texture changes noticeably: all oat flour cookies are drier and more biscuit-like. The almond flour is what keeps the crumb tender and rich, so I recommend keeping at least half almond flour. If you must go nut free, add one extra tablespoon of butter to compensate.

How far ahead can I bake these for a Christmas cookie exchange?

Bake the cookies up to one week ahead and freeze them undecorated in a single layer. Thaw at room temperature for one hour, then glaze and decorate the day before the exchange. The glaze needs one hour to set fully, so plan your decorating session accordingly.

Healthy Christmas Sugar Cookies

Ingredients

Scale

2 cups blanched almond flour, spooned and leveled
1 cup oat flour, plus more for dusting (certified gluten free if needed)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 cup unsalted butter, softened to room temperature
1/2 cup coconut sugar
1/4 cup pure maple syrup
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
For the glaze: 1/2 cup plain Greek yogurt, 2% or whole
For the glaze: 1 cup powdered monk fruit sweetener, sifted (or finely ground coconut sugar)
For the glaze: 1 tablespoon fresh lemon juice
For the glaze: 1/2 teaspoon pure vanilla extract

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Instructions

Whisk the almond flour, oat flour, baking soda, baking powder and salt in a medium bowl until no lumps remain.
Beat the softened butter and coconut sugar on medium speed for 2 to 3 minutes until pale and fluffy, then beat in the maple syrup, egg, vanilla and almond extract until smooth.
Add the dry ingredients in two additions, mixing on low just until a soft dough forms with no flour streaks.
Divide the dough in half, roll each half between two sheets of parchment to 1/4 inch thick, and chill on a baking sheet for 20 minutes.
Heat the oven to 350°F. Cut shapes with floured cookie cutters and transfer to parchment lined baking sheets, spacing 1 inch apart. Re-roll scraps once.
Bake one sheet at a time for 8 to 10 minutes, until the edges are light golden and the centers look just set.
Cool 5 minutes on the baking sheet, then move to a wire rack and cool completely, about 30 minutes.
Whisk the Greek yogurt, sifted powdered monk fruit sweetener, lemon juice and vanilla until completely smooth.
Dip the top of each cooled cookie into the glaze, let the excess drip off, and add decorations while the glaze is wet.
Let stand at room temperature for 1 hour until the glaze is fully dry to the touch before stacking.

Author: Nourish Table
Prep Time: 20 minutes
Cook Time: 10 minutes