The gluten-free almond cookies recipe is very simple, made with a few ingredients: almond flour, egg white, cane sugar, lemon-scented, and topped with almond flakes. They are quick to prepare and very tasty. Perfect for breakfast or snack, they contain no wheat flour or dairy products, making them ideal for celiacs and those who are lactose intolerant like the sugar-free coconut cookies.
Let’s see the gluten-free cookies recipe together!
I also leave you with:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 24
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 77.45 (Kcal)
- Carbohydrates 3.70 (g) of which sugars 3.29 (g)
- Proteins 1.95 (g)
- Fat 5.86 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 1.33 (g)
- Sodium 9.17 (mg)
Indicative values for a portion of 15 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Gluten-Free Almond Cookies
- 2 1/2 cups almond flour
- 2 egg whites egg white (THAT'S 2 EGG WHITES)
- 1/3 cup raw cane sugar (or erythritol sweetener)
- 1 lemon zest (grated)
- to taste almond flakes (for topping)
Tools
- Bowls
- Fork
Preparing Gluten-Free Almond Cookies
In the bowl, I add the almond flour, sugar, and grated lemon zest.
In a small bowl, I slightly beat the egg whites and pour them into the dry ingredients. Using a fork, I mix to absorb the egg whites, then knead by hand. I let the dough rest in the fridge for about half an hour.
After resting, I start forming the classic dough balls with my hands, place them on a baking sheet lined with parchment paper or a silicone mat, press them slightly, and decorate with almond flakes.
I bake in a static oven at 340°F (170°C) for about 12/15 minutes, remove the gluten-free almond cookies from the oven, let them cool, and they are ready to serve, they are excellent!
Storage and Tips
Store them in a tin box away from humidity and heat sources.
You can replace the lemon zest with that of an orange or with vanilla seeds.
You can replace the sugar with a sweetener like stevia or with what I’ve been using for a while, erythritol.
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