The recipe for gluten-free almond cookies is very simple, made with few ingredients: almond flour, egg white, raw cane sugar, scented with lemon and topped with almond flakes. They are quick to prepare and very tasty. Perfect for breakfast or a snack, they contain no wheat flour or dairy, therefore ideal for people with celiac disease and for those who are lactose intolerant, like the sugar-free coconut cookies.
Let’s look at the gluten-free cookies recipe together!
I also leave you:
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Cooking time: 15 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 2/3 cups (about 8.8 oz / 250 g) almond flour
- 2 egg whites egg white (THIS IS 2 EGG WHITES)
- 6 tbsp + 1 tsp raw cane sugar (or erythritol sweetener)
- 1 lemon zest (grated)
- to taste almond flakes (for the surface)
Tools
- Bowls
- Fork
Preparing the gluten-free almond cookies
In a bowl, pour the almond flour, the sugar and the grated lemon zest.
In a small bowl, lightly beat the egg whites and pour them over the dry ingredients; use a fork to mix so the egg whites are absorbed, then knead by hand. Let the dough rest in the refrigerator for about half an hour.
After resting, start forming the classic dough balls with your hands, place them on a baking tray lined with parchment paper or a silicone mat, slightly flatten them and decorate with almond flakes.
Bake in a conventional oven at 338°F (170°C) for about 12–15 minutes, remove the gluten-free almond cookies from the oven, let them cool and serve — they are delicious!
Storage and tips
Store them closed in a tin box away from humidity and heat sources.
You can replace the lemon zest with orange zest or with vanilla seeds.
You can replace the sugar with a sweetener such as stevia or with erythritol, which I have been using for some time.
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