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
Recipe Measurements:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
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.
Emily Flint
I LOVE almond and these cookies totally hit the spot! They are so easy to make and everyone loved them.
Alexandra
Hi Emily, I am so pleased that you enjoyed the Almond Cookies. They are a favourite of mine, also! Thank you for taking the time to let me know. 🙂
Sue
I love the taste of almond in cookies. Its wonderful that these are gluten free and dairy free, as I have friends with dietary restrictions.
Alexandra
Hi Sue, these really are terrific cookies, ideal for some people with dietary restrictions. And they are so good! 🙂
Denay DeGuzman
Our family loved this easy, yummy cookie recipe! These are the perfect cookies for gift-giving. Make a double batch and brighten someone’s day!
Alexandra
Hello Denay, I am delighted to hear that you enjoyed the almond cookies, thank you so much for letting me know. What a great idea to make a double batch and share with someone. 🙂
Emmeline
These cookies are beautiful!
Alexandra
Emmeline, I am delighted to know that you like these Almond Cookies, thank you for letting me know. 🙂
Annie @ Annie's Noms
These are perfection! They look so light and fluffy inside. I’ve recently had to go dairy free as I’ve realised it does not agree with me and gives me hives, so I’m constantly looking for new recipes without dairy these days. Definitely trying these!
Alexandra
Hi Annie, I am delighted that these Cookies will assist with your dietary restriction and look forward to hearing how you enjoy them. 🙂
Julia
These cookies look divine! Putting them on my to do list so I can try them next week! 🙂
Alexandra
Hey Julia – thank you so much!! I can’t wait to hear what you think about the cookies 🙂 Enjoy!
Gale Allison
These are fabulous! I put a dollop of strawberry jam in the center before baking. Grand!
Alexandra
That sounds like a great idea Gale. Thank you for letting me know that you enjoy them. 🙂
Kiran Vinod
Can we use something else instead of sugar?
Alexandra
Hi Kiran,
We have not tried them without sugar, but some of the readers have.
One lady did a mix of 115g sugar and 100g powdered erythritol.
A couple of others used a sugar replacement called Swerve.
Kind regards, Alex
Stephanie
During the covid19 isolation, Hubbie and I have been taking a daily walk via our local cafe for a coffee and an almond biscuit (take away of course) and wondered how hard it would be to make these little biscuits.
Well this weekend when trying to decide what to make for the weekly bake – hubbie suggested I use up the almond meal that was in the cupboard. Never having baked with this before I googled recipes and hit upon this one!
So gave it a try and yum! Better than the cafe ones if you ask me. I can definitely see these being made regularly.
Alexandra
Hello Stephanie, thank you so much for the fantastic feedback. I am delighted to hear that you enjoyed the Almond Cookies; they are also a favourite of mine. Thank you for taking the time to let us know, we do appreciate it. 🙂
Ebba
can lemon be added into these?
Alexandra
Hi Ebba – some lemon or orange zest would work fine. Do let us know if you try the cookies!
Ros
I have just made these & they are absolutely yummy & so easy to make. They are sure to become a family favourite, especially as they are gluten-free, which I need for one member of the family. Thanks so much, Alexandra. So glad I found your site.
Alexandra
Thank you so much Ros for your great feedback. I am delighted that you enjoyed the Almond Cookies. I admit, they are a favourite of mine. Thank you for taking the time to let me know.
Grace
Can I add cinnamon and dates in the cookies?
Alexandra
Hi Grace, I have only ever made these cookies as per the recipe and they are delicious. I can’t advise you if other additions would be successful but would be interested to hear how it goes if you do.
Melina
Can you use egg white powder instead of egg white from cracking an egg?
Alexandra
Hi Melina!
We have not tried this before, so I can’t comment on the success. If you do try it though, would love to hear how it works! 🙂
Phyllis
Yummy
Alexandra
Thanks, Phyllis 🙂
Maggie
Thanks Alex – I assume its icing sugar dusted on at the finish?
Alexandra
Hi Maggie! It sure is 🙂 Hope you enjoy the cookies!
Karen
We’re not GF but are big marzipan fans and these are DELICIOUS! I didn’t have sliced almonds so stirred in 1/2 cup chocolate chips and 1/2 cup dried cranberries – mmmm. They were still great 2 days later. I like your teaching videos and will definitely be back for more recipe ideas. Thanks.
Alexandra
Hi Karen!
We are so pleased to hear that you enjoyed the cookies so much. And the chocolate chips and cranberries sound like a delicious combination, also! Look forward to hearing what you try next. 🙂