Easy Almond Cookies Recipe (Gluten Free)
This easy almond cookies recipe creates macaroon-style cookies that are perfectly sweet, soft, and slightly chewy, with all the nutty flavour we love. And when I say easy, I really do mean easy! These cookies come together in minutes and are ideal for last-minute desserts, Christmas gifts, or cookie swaps. Best of all, they’re completely naturally gluten and dairy free.
Ingredients
- 300 g ground almonds
- 3 egg whites
- 150 g cane sugar
Instructions
- Preheat your oven to 180°C fan. Line a baking tray with parchment paper.
- Mix together all of the ingredients in a bowl. I like to use a Danish dough hook to do this.
- When all of the ingredients are combined, scoop out about 1 tbsp of the mixture and roll it into a ball.
- Tip: use a small cookie scoop to do this. Make sure both the scoop and your hands are slightly wet so that the mixture doesn't stick.
- Place the balls of dough onto a cookie sheet (they do not spread so you don't have to place them very far apart).
- Flatten each cookie ball with a fork. Keep the fork slightly wet so that it does not stick to the cookie.
- Bake in the middle of a preheated oven at 180°C for 11 minutes or until slightly golden brown.
Notes
Notes and Tips:
- These cookies should only be very slightly browned, if they get too dark they will be over cooked, especially on the bottom. You want your cookies to be soft in the centre and lightly browned on top.
- Make sure to keep the cookie scoop/fork/your hands wet so that the mixture doesn't stick.
- If you have leftover egg whites but don't want to make cookies straight away, put them in an airtight container in the freezer for up to 3 months. You can defrost them and use them to make these cookies when you are ready. Just be sure to write on the container how many egg whites are in it.