Today I present you some delicious almond cookies, soft and tasty. These cookies are made with rice flour and almond flour, so they are naturally gluten-free. They also contain no butter, making them suitable for those who cannot consume dairy. Almond cookies are great for breakfast, but also with tea and coffee.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 1/4 cups gluten-free rice flour
- 1 1/4 cups almond flour (gluten-free)
- 2 eggs
- 1/2 cup sugar
- 2 tsp gluten-free baking powder
- 1/2 cup rice oil
- 4 drops almond flavoring (gluten-free)
Tools
- 1 Bowl
- 1 Whisk
- 1 Baking Tray
Steps
Crack the eggs into a bowl, add sugar, oil and almond drops. Mix well with a whisk until you obtain a smooth and homogeneous cream.
Add the flours with the baking powder and knead. Form a dough ball, the consistency will be soft.
Take walnut-sized balls with your hands and shape them into cookies. The dough can also be rolled between two sheets of parchment paper and cut with cookie cutters.
Transfer the cookies onto a baking tray lined with parchment paper. Add an almond to each cookie.
Bake in a preheated static oven at 350°F for 20 minutes or until golden.
Remove from oven and let cool.
WARNING: check the Italian Celiac Association guide and read the ingredients carefully, to ensure they are free from gluten contamination.
Tips
Store in a bag or closed jar for up to 10 days.
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