Almond Cookies
Simple cookies, naturally gluten-free with vegan options.
Servings 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* or 1/4 cup aquafaba for a vegan version (See Notes)
- 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 or aquafaba with the cream of tartar, vanilla and almond extracts until you have soft peaks.
- Pour the egg white/aquafaba 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
To make these vegan, substitute the 2 egg whites with 1/4 cup of aquafaba. Aquafaba is the liquid in canned or home cooked chickpeas.
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.