As a big fan of cookies and quick and easy recipes, I absolutely loved making this one. If you're anything like me, you're sure to love it too! I admit, as soon as I made them, I couldn’t resist having one with my tea before bed - they turned out crispy on the outside and super soft on the inside.
These cookies require just 5 ingredients that are easy to find or you probably already have at home. You can most likely make them with what you’ve got on hand-just follow the instructions I give, as I’ll be sharing several alternatives so you’re not limited to the original recipe I created.
Plus, the recipe is gluten-free, making it a great option for people with gluten intolerance.
For this recipe, you will only need:
- Eggs
- Gluten-free oat flour
- Almond flour
- Agave syrup
- Coconut oil
Do I need to use eggs?
The great thing about this recipe is that eggs aren't required! I used one in the dough and also brushed some on the outside to give it a more golden, shiny finish-but you can definitely replace it with a plant-based drink or milk. For example, if you're replacing one egg, you can use about 40 to 50 milliliters of liquid.
Can I use a different flour instead of oat flour?
You can substitute it with other flours like rye, whole wheat, or white wheat flour. However, keep in mind that these flours are not gluten-free. Also, be cautious with coconut flour as it’s denser, so you'll need to adjust the quantities accordingly.
Where can I find almond flour?
It’s best not to substitute the almond flour in this recipe, as it gives the cookies an amazing texture and keeps them from being dry. You can find almond flour on Prozis, or even make your own. For this recipe, just grind blanched almonds until they reach a flour-like consistency.
Can I make this recipe vegan?
Absolutely! Just skip the egg and replace it with a plant-based drink.
Can I substitute coconut oil?
Coconut oil can be replaced with olive oil or 100% sunflower oil.
Recipe: Gluten-Free Almond Cookies
Preparation Time
15 min
Cooking Time
25 min
Total Time
40 min
Servings
9
Ingredients
Preparation
-
First step
In a bowl, add the egg and beat it well. Set a little aside for brushing-just a small amount is enough.
-
Second step
Place the egg in a bowl and add the agave syrup and melted coconut oil.
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Third step
Add the flours and mix well.
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Fourth step
The dough should be quite pliable by hand. If it’s too soft, add more oat flour until it becomes workable.
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Fifth step
Let the dough rest in the fridge for about half an hour.
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Sixth step
Take the dough out of the fridge and preheat the oven to 185ºC (365ºF).
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Seventh step
Shape the dough into small balls, press them slightly, and place them on a baking tray lined with parchment paper.
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Eighth step
Repeat this process until all the dough is used.
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Ninth step
If you like, add an almond on top of each cookie and brush with the reserved egg.
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Tenth step
Bake the cookies in the preheated oven for 25 minutes.
Nutritional information
Gluten-Free Almond Cookies
Per serving (9 servings)
| Amount Per Serving | ||
|---|---|---|
| Calories | 132kcal | |
| Fat | 6,7g | |
| Saturated | 2,6 | |
| Sodium | 0mg | |
| Carbohydrates | 12,9g | |
| Fiber | 2,1g | |
| Sugars | 4,6g | |
| Protein | 3,8g | |
