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Gluten-Free Almond Cookies

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Tender, buttery gluten-free almond cookies with a chewy center and a rich nutty flavor, 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 and slightly cooled
  • 1/2 cup granulated sugar
  • 1/4 cup packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract
  • Optional: 1/3 cup certified gluten-free sprinkles
  • Optional: 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. Set aside.
  2. Combine the wet ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined. Add the egg, vanilla extract, and almond extract, and whisk until smooth.
  3. Mix the dough: Add the dry ingredients to the wet ingredients and mix until fully combined. If using sprinkles, fold them in gently.
  4. Chill the dough: Cover the dough and chill for at least 2 hours.
  5. Preheat the oven: Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
  6. Shape and coat: Roll the dough into balls, coat in sugar if using, and place on prepared baking sheets.
  7. Bake: Bake for 13 to 15 minutes until the edges are set and the bottoms are lightly golden.
  8. Cool and decorate: Allow the 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 cooled cookies in an airtight container for up to 4 days or freeze for longer storage.

Nutrition

Keywords: gluten-free, almond cookies, holiday cookies, easy dessert, baking

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