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 you’ll love this recipe:
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
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
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
- ⅛ teaspoon almond essence or to taste
- 3 large (105 g) 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 ¼ 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 Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Janice Lee
Wondering if I could use liquid egg whites like Egg Beaters given the price of eggs at the moment. Looking forward to trying this recipe.
Alexandra Cook
Hello Janice,
Thank you for your question!
I personally haven’t tried this before, but would think it would work just fine, assuming it is just pure egg white etc.
Let me know how you get on 🙂 Alex xo
Debra
I used liquid egg whites equivalent and it worked fine but I did need to cook longer so I think maybe less liquid egg white.
Linda
Love these cookies! I am gluten and dairy free due to allergies so this recipe is perfect. Plus they’re easy to make and are also loved by my friends and family who are not gluten free. I love almond so do add more almond extract. I do need to find a way to use the egg yolks.
Alexandra Cook
Thank you so much, Linda 🙂
I am so happy you enjoy this recipe!
Perhaps with the leftover egg yolks, you could make some dairy free custard or lemon curd?
Alex xo
Duna Abou Jaoude
I want to try this and have a question: Why use only the egg white and not whole egg?
Alexandra Cook
Hello Duna,
This is a traditional style Italian cookie – the egg white gives a great texture, and a lovely chewy interior.
We have some ideas for how to use the leftover egg yolks in the post.
Let me know if you give the recipe a try!
Sabrina
Delicious!
I did add more almond extract, as well as some with dried cherries and others with raisins. I shaped into balls and rolled in icing sugar, pressed a whole almond in (I didn’t have any almond slivers on hand, so had to improvise!), and added a tiny bit of flakey sea salt.
Thank you for such a wonderful, customizable recipe!
Alexandra Cook
Sounds lovely, Sabrina! 🙂
Your improvisations sound wonderful – I need to try with the dried cherries! We do something similar with the almonds with our Amaretti Cookies.
Thank you so much for your comment.
Alex xo
Tanya Rozin
Easy to make this delicious almond cookies 😋
Alexandra Cook
Thank you so much, Tanya!
Alex xo
Marlene Westley
Tonight I baked a batch of these delicious almond biscuits. Very easy to make. I highly recommend this recipe. These biscuits are perfect for any occasion and sure to impress.
Alexandra Cook
Thank you so much, Marlene!
I appreciate you taking the time to comment.
Alex xo
Kristina Engel
Made these cookies and they were much easier than I thought. They came out great. Thank you😃
Alexandra Cook
So happy to hear this, Kristina!
Thank you for sharing 🙂 Alex xo
Jenny
Absolutely delicious and very easy to make.
Alexandra Cook
Thank you so much, Jenny!
Alex xo
Elena
Can these be frozen?
Alexandra Cook
Hi Elena,
They sure can be! They actually can be frozen both baked or before being baked 🙂
We like to freeze them on a baking tray for ease. You can also store them in an airtight container, but I recommend separating the layers with baking paper so they don’t stick together.
Let me know if you give the recipe a try! Alex xo
Purni Gunawardana
Love this! I make it every week now.
Alexandra Cook
Thank you, Purni! 🙂
Happy to hear this is a regular for you! Alex xo
Brenda
Excellent recipe. I like things less sweet so I cut the sugar in half. I also add a bit more almond extract. Easy and yummy!
Alexandra Cook
Thank you, Brenda 🙂
Happy you found them easy and yummy! Alex xo
Allyson M Jobson
Allyson
Made these this afternoon. Delicious and so easy to make. Have become my favourite quick cookies with coffee when friends drop by unexpectedly. Thank you.
Alexandra Cook
Thank you, Allyson!
I am so pleased you enjoy this recipe – thank you for taking the time to let me know!
Alex xo
Diana Layton-Wood
to sticky
it crumbled
Alexandra Cook
Hi Diana,
I am sorry that this recipe didn’t work out for you – I know how frustrating that can be.
This is our most popular cookie recipe and I’d love to help you work out what happened – perhaps you could give me some more details.
Did you weigh your ingredients for the best accuracy? It sounds as though there was something a little off with the measurements.
I’d be curious to know if you made any substitutions to the recipe at all?
When you say they were too sticky, do you mean before or after baking?
The dough has to be a little sticky, as that is what helps the flaked almonds adhere to the exterior. After baking, however, they will have a slightly chewy interior. This isn’t a cookie that should crumble – they’re actually quite sturdy. I am wondering if when you found the dough sticky, you added something additional to it, which perhaps caused it to dry out too much, which in turn made them crumbly?
Please feel free to reach out to me as I’d love to help you!
Thanks! Alex
Debbie
I made these today with sugar substitute because I have diabetes. They came out great!
We will definitely be making them again!
Thank you for the perfect, easy GF and Sugar free cookie!
Alexandra Cook
Thank you for sharing, Debbie!
So pleased they worked with a sugar substitute – do you mind sharing which one you used? 🙂
Appreciate your comment! Alex xo
Melanie Muller
Not sure which sugar substitute Debbie used but allulose works great for baking. I steer away from stevia and monk fruit since they leave an unpleasant aftertaste and provide little sweetness, if any.
Alexandra Cook
Thank you so much for sharing, Melanie!
Chrissie M
Had my gluten-free friend coming around for an am coffee…these were just the thing. Easy as, did not disappoint, and now recipe shared and will now be a firm favourite for her. I added the zest of one whole lemon….yummo
Alexandra Cook
Hi Chrissie 🙂
Thank you for your lovely comment!
So happy the cookies were enjoyed. Alex xo
Crystal Dsa
These were incredibly yummy! wouldn’t change a thing. Is this an Italian recipe?
Alexandra Cook
Hi Crystal,
I am so happy to hear this 🙂
Yes, this recipe is from my Italian godmother! Alex xo
Liv
Do you think I could replace sugar with erytritol, make them keto friendly?
Alexandra Cook
Hi Liv,
I am sorry, I have no experience using sugar substitutes, so couldn’t say for sure.
However, I can share some feedback from other readers:
Several have tried with a sugar substitute called “swerve”.
Also, another reader did a mix of 115g sugar and 100g powdered erythritol.
Let me know if you give them a try! Alex xo
Saeed
Saeed here,
I made these cookies and were so yummy and eas to make. thanks to your well thought clear easy steps. Thank you so much.
Alexandra Cook
Thank you, Saeed 🙂
I am so happy you enjoyed this recipe!
I appreciate your comment so much, Alex xo
PV
Tried it today and loved them. Thankyou for the recipe, few ingredients and easy to make.
Alexandra Cook
Thank you, PV 🙂
I am so happy you enjoyed this recipe! Alex xo