My Almond Cookies are an easy and delicious recipe to make, and best of all, they are both gluten-free and dairy-free.
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This is one of the easiest recipes we will share on the blog. The cookies are very simple to make; to the degree that I believe they are foolproof.
Both the experienced cook and the novice will enjoy how easy it is to make these Almond Cookies.
Containing just 5 ingredients they will take about 10 minutes to mix and another 15 minutes to bake.
You will be enjoying these with a cup of tea or coffee in roughly 30 minutes.
There’s no creaming of butter and sugar; the dough is easily stirred together by hand in just a couple of minutes.
Just mix the almond meal, caster sugar, almond essence and egg whites in a bowl.
Roll the dough into small balls, roll the balls in flaked almonds and then bake. That’s it! They’re so simple.
Inspiration for this recipe:
This recipe was given to me by a dear Italian friend. It has been in her family for many years. Some years ago, I made these biscuits for a shop I was working in at the time.
At that time, more and more people were discovering they couldn’t tolerate gluten, and the biscuits sold out on a daily basis.
I am so happy to be sharing this recipe with you today, so more people can continue to enjoy it. Even if you do not need to eat a gluten-free or dairy-free diet, I am sure you will appreciate these cookies just as much.
Further, this is a great way to use egg whites which are leftover from recipes which require egg yolks only.
Why we love these Gluten-Free Almond Cookies:
This is a great way to use egg whites which may be leftover from recipes which require egg yolks only.
My Almond Cookies are quickly and easily made. They are so simple to make that I believe they are foolproof.
They are ideal for those who have baking experience. Additionally, if you lack experience these will be a great confidence booster.
Being both gluten-free and dairy-free they are suitable for many people with specific dietary requirements.
You can freeze the Almond Cookies both prior to baking and after. This is a great advantage around the festive season. You can freeze them for one month.
If freezing those which are baked, ensure that you freeze them on a baking tray, covered with cling wrap so they don’t dry out.
Ensure that they are not touching each other and when frozen transfer them to an airtight, freezer container.
Similarly, if you have rolled them you can freeze them individually, on a baking tray and covered with cling wrap, before storing in an airtight, freezer container.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Almond Meal/Flour – The terms almond meal and almond flour are often used interchangeably. The meal/flour can be made from whole or blanched almonds. Almond meal/flour is not actually “flour” but finely ground almonds. When ground from whole almonds the texture will be slightly more coarse than when ground from blanched.
Caster/Superfine Sugar – this sugar dissolves more readily than granulated sugar. If you don’t have any it is easy to make your own. Use a high-speed blender or food processor and pulse a few times until the sugar grains are smaller in size.
Egg Whites – Egg Whites are a fantastic ingredient to have on hand – if you have leftover whites, you can store them in the freezer in an airtight container. See below for some ways to use up the egg yolk! If you are looking for an egg free option, try my Vegan Almond Cookies.
Flaked Almonds – adds great texture to the outside of the Almond Cookies.
Almond Essence/Extract – use a pure version for the best flavour.
Step by Step Instructions:
I start by preheating my oven and preparing my baking tray.
Next, I prepare a flat bowl or plate with my flaked almonds.
In a bowl, combine the almond meal, sugar and almond essence. Add the lightly beaten egg whites, and combine well.
Roll small balls of the mixture and coat in the flaked almonds.
Place on a baking tray, and lightly press down to flatten.
Bake until the cookies are lightly browned. Allow to cool, and enjoy!
Tips for Success:
If you are just venturing into the world of gluten-free baking, these Gluten and Dairy Free Almond Cookies are a good place to start.
It can be a minefield when beginning to eat gluten-free. There are so many labels to check as gluten is an ingredient in many foods.
The biscuits contain almond meal which is a great substitute for flour. Almond flour is high in healthy fats, protein and fibre, and adds a sweet, nutty flavour to baking.
When you bite through the crunchy exterior of these biscuits you will discover a rich, chewy interior. The dense texture that the almond meal provides is deeply satisfying.
A good biscuit recipe is a must-have in your repertoire and you will find this one a keeper.
Yes! You can freeze the Almond Cookies both prior to baking, and after! I have tried both methods and they are delicious either way.
Add blanched or whole almonds to a blender or food processor and pulse in short bursts until you have the texture of sand. Stir occasionally. If you take it too far you will have almond butter.
More delicious recipes for you to try:
Recipes to use your leftover egg yolks in:
Don’t let those egg yolks go to waste! Here are some great ways to use them up:
- Classic Key Lime Pie
- Lemon Curd
- Creamy Lemon Pie
- No-Churn Vanilla Ice Cream
- Or, make a custard or use as an egg wash on pastry!
More delicious biscuit and cookie recipes for you to try:
- Gluten-Free Caramel Cookies
- Pecan Puffs
- Flourless Peanut Butter Cookies
- Chewy Amaretti Cookies
- Jam Shortbreads
- Toffee Crisps
- Coffee Almond Cookies
I would love to know your thoughts when you try my delicious Gluten Free and Dairy Free Almond Cookies.
Be sure to leave a comment below!
Alex xx
Gluten-Free Almond Cookies
Ingredients
- 3 cups (300 g) almond meal or flour – spooned into the cup, loosely packed See Note 1
- 1 cup (220 g) caster/superfine sugar
- 1/8 tsp almond essence or to taste
- 3 egg whites
- 1 cup flaked almonds
- icing sugar to dust optional
Instructions
- Preheat oven to 180 Degrees C (360 F).Place non-stick baking paper onto oven trays.
- Put almond flakes into a flat bowl or onto a plate.
- Combine almond meal, sugar and almond essence in a large bowl. Add the lightly beaten egg whites and stir until the mixture forms a firm paste.
- Roll small balls of the mixture, about 3 cm (or 1 1/4 inch) in diameter in the flaked almonds.
- Place the balls onto baking paper-lined oven trays and gently flatten them a little.
- Bake for about 12-15 minutes or until the biscuits are lightly browned.
- Cool on racks.Store in an airtight container for up to a week. The cookies can also be frozen – see Note 3.
Video
Notes
-
Almond meal and almond flour are similar ingredients. Both are made from finely ground almonds but one is made from blanched almonds which have had the skins removed and one from the whole almond. Blanched almond meal has a fine texture, the one made from the whole almond has a coarser texture and darker colour due to the skin. Often, the one made from blanched almonds will be labelled almond flour but this is not always the case. The names are often used interchangeably. I recommend that you select the product by whether they are blanched or unblanched rather than by meal or flour.
Both are able to be used in this recipe, but the colour will vary if you use the whole almond variety. - All ovens vary in temperature slightly, and as such we have provided a time range for doneness on this recipe.
- The Almond Cookies freeze well – once baked, allow them to cool completely. Store in an airtight container for up to three months. If you prefer to freeze them raw, once the cookies are shaped, don’t roll them in almond flakes. Put them in an airtight container, and when ready to bake, allow them to defrost, then roll in almond flakes and bake.
- Please note, the nutritional information is based on one cookie. Please note, the nutritional information is an estimate only.
Nutrition
Real easy biscuits to make.
Thank you.
Thank you, Audrey!
Great biscuits and easy to make
Thank you so much, Erica!
These are the perfect little gluten free cookie! I love them!
Hello Kirby, I am so happy to hear that you enjoy the Almond Cookies. Thank you for taking the time to let me know. 🙂
These were the perfect cookie, light, chewy and full of flavour!
Hello Freya, thank you for the lovely feedback on the Almond Cookies. I am so pleased that you like them. 🙂
my sister is gluten-free so we really enjoyed this recipe, easy and super delicious!
Hello Jeannie, thank you for letting me know that you enjoyed the Almond Cookies. I am so pleased to hear that. 🙂
We love these almond cookies. Have also made your vegan version for my best friend – I am amazed that they taste the same. Love your blog, thank you.
Hi Linda, I am so happy to hear that you have enjoyed both our almond cookies and the vegan version. Thank you for your lovely comments. 🙂
I love these. however my mixture is never firm but ‘sticky’ and a bit runny. I added more almonds but it didn’t stop them being too sticky to ‘roll’… any tips?
My friend made some with added ginger in syrup which were also delicious.
Hello Ruth, the mixture is quite sticky as this helps the flaked almonds to adhere. If you have a look at the video in the recipe card, it will show you what the texture is meant to be like. I would suggest that if you have a small ice cream scoop, you try that. It will help reduce stickiness on your hands. Let me know if you have any further queries. Kind regards, Alex 🙂
Love these gluten free and dairy free almond cookies! My son is sensitive to both gluten and dairy so it’s nice to find a snack that he likes and can actually have!
Hello Anaiah, I am delighted to hear that your son is enjoying our Almond Cookies. Thank you so much for taking the time to let me know. 🙂