The gluten-free almond cookies recipe is very simple, made with a few ingredients: almond flour, egg whites, brown sugar, lemon-scented, and topped with almond flakes. They are quick to prepare and also very tasty. Perfect for breakfast or a snack, they don’t contain wheat flour and dairy, 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: Inexpensive
- 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 cups almond flour
- 2 egg whites (2 egg whites)
- 3/8 cup raw brown sugar (or erythritol sweetener)
- 1 lemon zest (grated)
- as needed almond flakes (for the topping)
Tools
- Bowls
- Fork
Preparing gluten-free almond cookies
In the bowl, pour the almond flour, sugar, and grated lemon zest.
In a small bowl, lightly beat the egg whites and pour them into the dry ingredients, mix with the fork to absorb the egg whites, 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, press them slightly and decorate with almond flakes.
Bake in a static oven at 340°F 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 orange zest or vanilla seeds.
You can substitute the sugar with a sweetener like stevia or the erythritol I have been using for a while.
FOLLOW ME ON:
Facebook Instagram TikTok YouTube
Affiliate links have been included in the article.
Return to the HOME PAGE
