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
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 almond meal or flour – spooned into the cup, loosely packed See Note 1
- 1 cup 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
I can’t wait to try these. I’ve been looking for a gluten free and dairy free cookie for some coworkers, and these look perfect!
I am confident that your co-workers will be very grateful Kathryn. Enjoy! 🙂
If I had to name one type of cookies that I could call my favorite, that would probably be almond cookies. The subtle flavor that almonds add is unmatchable and is truly amazing to enjoy every now and then.
I agree Danielle, these are definitely a favourite of mine. 🙂
These are the cutest, easiest almond cookies ever! Love this with a hot cup of tea.
Sheer bliss with a nice cup of tea Jamie. 🙂
These cookies were incredible!! I made a double batch and we can’t get enough. Thanks for the great recipe!
I am delighted that you enjoyed them Rosa, thank you for letting me know 🙂
Another great recipe, these are so easy to make and super tasty.
I am so pleased that you like them Marie, thank you for letting me know. 🙂
So simple, thanks for this recipe. I added 115g sugar (I was aiming for 100g but my son was doing the measuring 😁) and 100g powdered erythritol. Also around 1tsp of almond essence and its not too strong.
The mixture made around 21 cookies . Absolutely delicious..
I am so pleased that this recipe worked out for you Aysha. Thank you for letting me know. 🙂
Hi Alex – I have made these “cookies” a few times (my husband is diabetic) & also shared at a brunch. Everyone just loves them.
Thx for the recipe.
BUT – am I able to make ahead – maybe freeze the balls of dough, then later thaw, roll in almonds, & bake?
Thx for your response.
Hi Lyn!
Great to hear that.
Yes – the cookies freeze well! I have frozen them after they have been baked, and also before. Both worked absolutely fine!
(When raw I did as you suggested and rolled in almonds before baking).
Thanks so much!
These are SO delicious! And insanely easy to make! I’m loving every bite of them 🙂
So happy to hear that, Dana! 🙂 🙂
Hi Alex – cookies look fantastic and so easy to make. Just wondering if I can substitute Stevia for caster sugar?
Thx Glors
Hi Gloria, I don’t have any experience with Stevia so I can’t say if you could use it. A quick Google shows that a much smaller amount of Stevia would replace the sugar. This may mean that you would need to add more almond meal but unfortunately, I can’t say for sure. If you do try it I would be interested to hear how it works. 🙂
Hi Gloria! Did you end up making these cookies with Stevia? Would love any tips you have if you did try. Thanks!
Hi Nika,
I have had two readers recently advise they made the biscuits using “Swerve Sugar Replacement” and had great success.
– Alex
Hi Alex – I have made these cookies twice now. They seem to be uncooked at the end of the baking time. They taste good, just gooey in the center.
Is that what the texture should look like, almost like the raw dough?
Thx, Lyn
Hi Lyn! They are meant to be soft in the centre – crispy on the outside though. The interior is a soft cookie 🙂 We describe it as “chewy” in the post – I think that is a good way to think of it 🙂
Thanks! Alex
Great that these are gluten free and dairy free! So delicious x
I am so glad you enjoyed the cookies, Becca!
Wait — how big should the balls of cookie dough be? Thanks.
Hi Chessie!
Roll small balls of the mixture, about 11/4”/3 cm in diameter. 🙂
That number totally confused me, which is why I asked. I think I see that you mean one and a quarters inches, or 3 cm. (I’m a little slow to catch on.) Anyway, thanks, and I look forward to trying the recipe!
Hi Chessie, yes that is correct! I can see what you mean – it is spaced together. I will separate it to make it easier to read 🙂 Love to know what you think when you do try the recipe! All the best, Alex