Needing only a few ingredients to make, these gluten-free almond cookies are perfect when you need to bake a quick homemade treat. Gluten and dairy-free, they’re an allergen friendly snack.
For my mom’s most recent birthday, I wanted to do something more special than buying a commercial gift. Like me, she’s got a fair few allergies. Therefore, I decided to bake her some dairy and gluten-free almond cookies!
They’re pretty simple to make and are quite versatile. I made them small for my mom’s birthday present so she had lots of choices of how much to each at once.
When wrapping them up, I may have also snuck a cookie. Super tasty! I’ve baked them several more times just for myself.
I have a few dietary restrictions, so I like being clear about what ingredients go into my recipes. I’m happy to say that this gluten-free almond cookie recipe is:
Another allergy-friendly cookie that I like are these ginger orange molasses cookies. They are also almond flour-based and grain-free.
What you need to make our gluten-free almond cookies
- Baking tray
- Baking paper
- Mixing bowl
- Almond flour
- Icing sugar
- Vanilla essence
- Egg whites
- Whole almonds
Why use almond flour?
Disclaimer: Statements regarding health benefits are not intended to diagnose, treat, cure, or prevent any disease or health condition.
I like using almond flour over other gluten-free flours because it is low-carb and more nutritious than starch-based flours made from rice, tapioca, and maize. According to Medical News Today, it also contains quite a few trace minerals and vitamins.
Although these are cookies and they DO contain a fair amount of sugar, I still feel better about using almond flour to make gluten-free almond cookies.
Our gluten-free almond cookie recipe
- 3 cups almond flour (300g)
- 1 cup icing sugar (220g)
- ⅛ teaspoon vanilla essence
- 3 large egg whites
- Preheat your oven to 350°F (180°C).
- Combine in a bowl the almond flour, sugar, and vanilla essence.
- Separate the egg whites into a separate bowl and lightly beat with a fork until they are frothy.
- Add the egg whites to the main bowl and stir until the mixture forms a firm paste. You may need to use your hands to lightly knead the mixture.
- Pull off small clumps of the mixture and roll them into balls approximately 1 inch (2.5 cm) in diameter.
- Place the balls onto an oven tray lined with baking paper and flatten slightly. To decorate, push one whole almond into each cookie.
- Bake for 12-15 minutes or until the cookies are just beginning to brown.
- Cook on a rack. Eat immediately or store in an airtight container for up to a week.
Nutrition Information:Yield: 13 Serving Size: 1
Amount Per Serving: Calories: 187Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 14mgCarbohydrates: 14gFiber: 3gSugar: 9gProtein: 6g
Nutritional information isn't always accurate and it will vary based on the specific ingredients used.
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