Alrighty folks, here is another one of our family's favorite cookie recipes for y'all. A gluten and dairy free gem if you will! When I created this recipe I wasn't sure how it was going to turn out, the only liquid I opted to put in the recipe was two egg whites as I was going for a healthful recipe with simple ingredients. I know it seems weird, how does a cookie not have some type of butter, oil, milk, applesauce, etc but it totally worked and wouldn't you know it turned out pretty dang good. Mr. Smashed Peas is calling these his new favorite cookie, can I get a 'holla!' :-)
If you've ever eaten an almond cookie from a Chinese restaurant you will be familiar with the flavor and crunch. I think these are a better, healthier version of those, can I get a woot!
When they first come out of the oven they are warm and chewy. As they cool, they get crisp...mmm, pretty much you are getting the best of both worlds. These are great as is, with a hot cup of tea or if you'd prefer a cold glass of milk...pretty straws are a bonus!
Keep them in a sealed container if you don't eat them all in one sitting. Not sure how long they'll last as ours never make it a full 24 hours...self control with these babies is not happening at our house!
Gluten Free, Dairy Free Almond Cookies (makes 20)
2 cups almond flour/meal
1 cup granulated sugar
2 egg whites
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp almond extract
Mix all ingredients together in a large bowl until well combined, mixture will be grainy. Pat together or roll into 1 inch balls and flatten on parchment paper lined baking sheet. Bake 17-20 minutes at 350 degrees or until lightly golden brown. Enjoy!
Simple ingredients...who knew ;-)
Bake at 350 degrees fro 17-20 minutes or until the edges of the cookies are golden brown.
Once you pull them out of the oven you can grab a stack of them for your afternoon snack, we won't tell the kids ;-)
Have a great weekend!
And thanks for stopping by today!