Easy Almond Cookies Recipe: Low Sugar, Gluten-Free, Egg-Free
An easy almond cookie recipe that is low in sugar, gluten-free, and made without eggs. This is great for anyone with dietary restrictions and a quick and easy recipe to whip up at the last minute. Make this vegan by using non-dairy butter or coconut oil.
How many ingredients?
Only 3 simple ingredients: ground almonds, powdered/ icing sugar, butter and the optional vanilla essence for a hint of flavour. Optional tweaks: you could add almond essence ( I did my first test bake but it was a little overwhelming for some friends) or grated lemon or orange zest for an extra punch. I liked the simpler version.
Source: I stumbled across this recipe a few weeks ago by Ann Almond Flour Shortbread Cookies and i have tweaked it slightly.
Takes = 10 minutes prep.
Bakes = 7-9 minutes
Makes = 16 small cookies
Ingredients
- Ground almonds* – 112g (1 cup)
- Icing sugar (powdered) – 3 tb
- Butter, use vegan if needed – 3 tb
- Vanilla essence (optional) – 1/2 ts
Method
- Preheat your oven to 180˚C fan and line a baking sheet with parchment paper or a silicone mat.
- In a medium-sized bowl, combine all the ingredients and mix until a dough forms. Using a dinner fork can make this step easier.
- Divide the dough into 16 pieces by first separating it into quarters, then dividing each quarter again. Or scoop out a teaspoon of cookie dough at a time.
- Then roll each piece into a ball about 1 inch in diameter and place them on the prepared baking sheet. Make sure you leave some space between each dough ball. Flatten the tops with your hand or a fork.
- Bake for 7 – 9 minutes, or until they are lightly golden. Keep a close eye on them, especially towards the end, as nut flours can brown quickly.
- Remove the baking sheet from the oven and let the cookies cool on the pan for 10 minutes. Transfer them to a wire rack to cool completely before serving.
- Once the cookies are fully cooled, store them in an airtight container for freshness.
Sue Maree P Baking Tips
- Swap out some of the 1 tb of sugar for 1 tb maple syrup
- Swap out the butter for non-dairy butter or coconut oil