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Almond Cookies - chewy on the inside and crisp on the outside, these are my favorite cookie! Naturally gluten free. | @tasteLUVnourish

Almond Cookies

December 18, 2014 By Caroline 25 Comments

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I’ve been meaning to share these almond cookies with you for the longest time. For so many reasons, they are just one of my favorites. They come together so simply. No mixer required, just a couple of bowls and a whisk. Isn’t that just the kind of cookie you need right now? I know I do! Then there’s their perfect texture. Chewy and moist on the inside, but crisp and crunchy on the outside. They are made with almond meal, making them naturally gluten-free. Plus, compared to traditional recipes, these are much lower in sugar, but you’d never know.

These make a great holiday cookie, but I make them all year round. I love them with a cup of coffee in the afternoon. Just one…or two.

Almond Cookies - chewy on the inside and crisp on the outside, these are my favorite cookie! Naturally gluten free. | @tasteLUVnourish

Almond Cookies

Simple cookies, naturally gluten-free.
Serves: 18 to 22 cookies, depending on size of quenelles

Ingredients

  • 2 cups 200g almond meal
  • 1/2 cup 100g granulated sugar (see Notes)
  • pinch of cardamom
  • zest of one orange
  • 2 large egg whites
  • pinch of cream of tartar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract

Instructions

  • Preheat your oven to 325 degrees. Line a baking sheet with parchment.
  • In a medium bowl, whisk together the almond meal, sugar, cardamom and orange zest. Set aside.
  • In a small bowl, whisk the egg whites with the cream of tartar, vanilla and almond extracts until the egg whites have reached soft peaks.
  • Pour the egg white mixture over the almond meal mixture and stir to combine.
  • Using two soup spoons, scoop up about a heaping tablespoon full of dough with one of the spoons. Go back and forth between the spoons to create the quenelle shape. It should just take about 3 flips between the spoons to get it. Drop the cookie onto the prepared baking sheet, spacing them out about an inch or so apart. They won't spread.
  • Bake the cookies for about 18 to 20 minutes or until just golden.

Notes

You can further reduce the sugar by using just 1/3 cup (67g). You'll be surprised by how sweet they still are!
If you'd like, melt about 1/2 cup (80g) of dark chocolate or white chocolate chips to dip the tops into. Garnish with an almond.
Print Recipe Pin Recipe

Inspired by Almond Cookies, Canal House, Volume No. 8, Pronto

Almond Cookies - chewy on the inside and crisp on the outside, these are my favorite cookie! Naturally gluten free. | @tasteLUVnourish

Some other great almond recipes…
Roasted Cherry Almond Cookie Dough Frozen Yogurt
Almond Cinnamon and Meringue Biscuits from my name is yeh
Almond Roca from Recipe Girl
Roasted Rosemary Almonds from Cooking Light

Filed Under: Cookies, Dessert, Holiday Tagged With: almond, almond cookies, almond extract, almond meal, cardamom, cream of tartar, dessert, easy, easy almond cookies, gluten free, gluten free almond cookies, gluten free cookies, healthy, healthy almond cookie recipe, low fat, orange zest, recipe, the best almond cookies, vanilla

Previous Post: « Cinnamon Nog Twist Bread
Next Post: Coconut Almond Quinoa Granola »

Reader Interactions

Comments

  1. Pam

    January 7, 2018 at 1:27 pm

    I just made these for the second time for my husband who has celiac disease. We ALL love them! I much prefer making real cookies with real ingredients rather than using a GF baking mix. Thank you!

    Reply
    • Caroline

      January 8, 2018 at 10:49 am

      This makes me so happy, Pam! Glad that you and your hubby are enjoying them. I have to tell you…these are my favorite cookies! Happy New Year! :)

      Reply
  2. Maddie

    December 23, 2016 at 8:53 pm

    Made these before, used lemon instead of orange, so good! The store is out of cream of tartar, can I substitute or should I risk it at another store?

    Reply
    • Caroline

      December 31, 2016 at 10:50 am

      I’m so glad you enjoyed these, Maddie! By now, you’ve probably sorted out your dilemma, but you can substitute a 1/4 teaspoon of lemon juice or white vinegar for the cream of tartar if necessary. Hope your second go was as tasty as the first!

      Reply
  3. Bina

    December 9, 2016 at 2:24 pm

    I just made these to add to my Christmas cookie collection gift trays and have decided to keep them all…..lol. Actually, I need to buy some more almond meal because these cookies are amazing and I surely want to include them in my gift giving; they are sooo good! Thanks for the recipe.

    Reply
    • Caroline

      December 9, 2016 at 4:48 pm

      Bina, I’m thrilled that you enjoyed them so much! You should absolutely keep some cookies for yourself! :) Everybody needs some cookie love! Thanks for taking the time to comment…this made my day!

      Reply
  4. Aysegul

    June 2, 2016 at 7:28 am

    Oh my! I love how simple these cookies are. They look and sound incredible.
    I pinned them so that I can give this recipe a try during the holidays.
    <3

    Reply
    • Caroline

      June 2, 2016 at 8:58 pm

      Thanks so much, sweet Aysegul! I hope you love them as much as I do! :)

      Reply
  5. Elle

    February 12, 2016 at 6:59 pm

    I just made these tonight and I love them! They turned out just like you said, they have a crisp outer layer and they are nice and chewy on the inside. I will be making these cookies often!

    Reply
    • Caroline Hurley

      February 13, 2016 at 10:02 pm

      Yay! I’m so happy to hear that, Elle! I make them often too! Thanks for your sweet comment!

      Reply
  6. Liliana

    January 27, 2016 at 8:22 pm

    This was my first time using Almond Meal. I wasn’t sure on what method to use to measure it out. And since the recipe doesn’t say how many grams/oz, I decided to spoon it into the measuring cup, rather than scooping, which I could have ended up with more than needed. Well, glad I did. They came out fine. As they baked, my home was filled with the sweet aroma of almond and vanilla! I left out the cardamom (didn’t have any) but I don’t think I’ll need to add it next time I make these. Thank you so much for sharing your recipe with us!!

    Reply
    • Caroline Hurley

      January 27, 2016 at 8:51 pm

      I’m so happy to hear these turned out so well for you, Liliana! You are right, when you use the scoop method with traditional flour, you do end up with more flour. But, with almond flour, it’s usually preferable because of air pockets that can occur. I am working on including grams in my recipes moving forward. As you know, it makes all the difference in baking. For this one (and I’ll update this recipe now) you’ll need 200 grams of almond flour/meal. Thanks so much for taking the time to comment! :)

      Reply
  7. Lisa Griffith

    January 20, 2016 at 8:08 pm

    I just wanted to let you know, I made these tonight. I can tell you they are delightful and will be made so many times. Thank you so much for sharing this recipe. Being gluten free sometimes can be frustrating, and finding gems like this is so helpful.

    Reply
    • Caroline Hurley

      January 20, 2016 at 8:45 pm

      Awe, Lisa! I am so happy to hear that! We deal with diet restrictions in our house too and I know that frustration! Keep a close eye out for another gluten-free cookie coming very soon! All I’m saying is…it involves chocolate…and they are totally swoon-worthy! Thanks for your kind words!

      Reply
  8. Chris

    January 2, 2016 at 9:09 pm

    Hi, do you have any recipes that use the leftover almond pulp from making your own almond milk? thanks

    Reply
    • Caroline Hurley

      January 6, 2016 at 11:46 am

      That’s a great question, Chris. Leftover almond pulp can absolutely be used in baking. I haven’t test it with this recipe, but if I ever do, I’ll be sure to let you know. In the meantime, these energy bites from Alanna of The Bojon Gourmet look incredible!

      Reply
  9. Joanne Kalvaitis

    December 11, 2015 at 10:15 pm

    These are delicious, simple, not too sweet, perfect for gift giving. I’m going to try the chocolate dipping on the next batch.

    Reply
    • Caroline Hurley

      December 13, 2015 at 2:16 pm

      So happy you enjoyed them, Joanne! Yes…they are really nice dipped in chocolate too! Happy holidays!

      Reply
  10. Sarah O.

    December 6, 2015 at 9:12 pm

    I just made these and was surprised at how successful they were! The dough was VERY sticky and my oven is completely unreliable, but they still came out delicious. Thanks for the recipe! :)

    Reply
    • Caroline Hurley

      December 8, 2015 at 4:26 pm

      So happy you enjoyed them, Sarah! Yes, these cookies are super forgiving…they seem to turn out every time. Thanks for taking the time to comment!

      Reply
  11. Lina Catoe

    January 7, 2015 at 3:35 pm

    Hey there! I’m curious how these would taste with a 100% stevia (green granulates) substitution. =) I’m going to try it out!

    Reply
    • Caroline Hurley

      January 8, 2015 at 8:18 pm

      I haven’t tested this recipe with stevia, Lina, but if you do try it, I’d love to hear your results. Thanks!

      Reply
  12. Chris

    January 3, 2015 at 3:55 pm

    These are lovely, and a nice change from the overly sweet cookies during the holidays. Now if I can only figure out how to do the quenelles as well as you… :-)

    Thanks for sharing!

    Reply
    • Caroline Hurley

      January 4, 2015 at 11:07 am

      Thanks so much, Chris! The quenelles take a bit of back and forth, but I know yours will be great!

      Reply
  13. Joanne

    December 23, 2014 at 6:31 pm

    I’ve never stumbled across these cookies before! Love that they are simple and full of almond deliciousness. Definitely great for some dunking!

    Reply

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