Print

Gluten-Free Almond Cookies

Print Recipe

Tender and lightly crisp gluten-free almond cookies with a buttery richness that makes them perfect for any occasion.

Ingredients

Scale
  • 3 cups super-fine blanched almond flour
  • 1/4 cup cornstarch or tapioca starch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/4 cup packed light or dark brown sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract
  • Optional: 1/3 cup certified gluten-free sprinkles
  • 1/2 cup granulated sugar for rolling

Instructions

  1. Whisk the dry ingredients: In a medium bowl, whisk together the almond flour, cornstarch, baking powder, baking soda, and salt until evenly combined.
  2. Combine the wet ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Add the egg, vanilla extract, and almond extract; whisk until smooth.
  3. Mix dough: Add the dry ingredients to the wet ingredients and mix until fully combined. Fold in sprinkles if using.
  4. Chill the dough: Cover the dough and chill for at least 120 minutes.
  5. Preheat and prepare pans: Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
  6. Shape and coat: Roll dough into balls and coat in granulated sugar before placing them on the prepared baking sheets.
  7. Bake: Bake for 13 to 15 minutes until edges are set and centers are soft.
  8. Cool and store: Allow cookies to cool on the baking sheet for 10 to 20 minutes before transferring to a cooling rack.

Notes

Use super-fine almond flour for the best texture. Store in an airtight container for up to 5 days.

Nutrition

Keywords: gluten-free cookies, almond cookies, easy cookie recipe

Find it online: https://swifttasty.com/gluten-free-almond-cookies/