Alrighty folks, here is another one of our family’s favorite cookie recipes for y’all. A gluten and dairy free gem if you will! When I created this recipe I wasn’t sure how it was going to turn out, the only liquid I opted to put in the recipe was two egg whites as I was going for a healthful recipe with simple ingredients. I know it seems weird, how does a cookie not have some type of butter, oil, milk, applesauce, etc but it totally worked and wouldn’t you know it turned out pretty dang good. Mr. Smashed Peas is calling these his new favorite cookie, can I get a ‘holla!’ 🙂
If you’ve ever eaten an almond cookie from a Chinese restaurant you will be familiar with the flavor and crunch. I think these are a better, healthier version of those, can I get a woot!
When they first come out of the oven they are warm and chewy. As they cool, they get crisp…mmm, pretty much you are getting the best of both worlds. These are great as is, with a hot cup of tea or if you’d prefer a cold glass of milk…pretty straws are a bonus!
Keep them in a sealed container if you don’t eat them all in one sitting. Not sure how long they’ll last as ours never make it a full 24 hours…self control with these babies is not happening at our house!
Gluten Free Dairy Free Almond Cookies
Recipe Type: Gluten Free
Prep time:
Cook time:
Total time:
Serves: 20 cookies
Ingredients
- 2 cups almond flour/meal
- 1 cup granulated sugar
- 2 egg whites
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp almond extract
Instructions
- Mix all ingredients together in a large bowl until well combined, mixture will be grainy.
- Pat together or roll into 1 inch balls and flatten on parchment paper lined baking sheet.
- Bake 17-20 minutes at 350 degrees or until lightly golden brown.
Simple ingredients…who knew 😉
I used Bob’s Red Mill Almond Meal/Flour for these cookies if you are curious on the brand.
Mix all the ingredients in a large bowl. You’ll get this grainy, sandy type mixture. It won’t be the normal cookie dough consistency that you think of but when you pat/roll them into balls it will stick together, pinky swear.
Place the balls onto a parchment lined baking sheet and press flat with you fingers. You will probably need to wipe your hands part way through doing this as the dough sticks all over your fingers.
Bake at 350 degrees fro 17-20 minutes or until the edges of the cookies are golden brown.
Once you pull them out of the oven you can grab a stack of them for your afternoon snack, we won’t tell the kids 😉
Mmm, ‘soft and chewy’ or ‘crisp and crunchy’…what’s your pleasure?
Whatever it may, you are sure to love these cookies!
Have a great weekend!
And thanks for stopping by today!
XOXO,
Maggie!!! I can’t tell you how excited I am to make these for my family. My 3 yr old daughter has gluten and dairy allergies, so finding treats she will actually enjoy is hard. These look so yummy!! I can’t wait to make them today.
Thank you for posting this recipe! 🙂
Susan
These look delicious! thanks for sharing!
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just wanted to drop by and say that I just did this recipe and that the cookies turn out delicious!! Thank you for sharing, Maggie!
I wonder if it would be worth it to try to substitute honey for the sugar? How much and would it change the baking time, etc.? What do you think?
I’m curious about using honey, as well. Or a sugar substitute?
I have not used either substitute yet, if you try any of them please report back with how they worked!
Love,
Maggie
Would egg replacers work as I can’t have eggs??
I am not sure, I have never tried making them with an egg replacer! If you do try it, please let us know how they turn out!!
Love,
Maggie