RECIPE: Gluten Free Dairy Free Almond Cookies

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 ;-)

 I used Bob's Red Mill Almond Meal/Flour for these cookies if you are curious on the brand.

Mix all the ingredients in a large bowl.  You'll get this grainy, sandy type mixture.  It won't be the normal cookie dough consistency that you think of but when you pat/roll them into balls it will stick together, pinky swear.

Place the balls onto a parchment lined baking sheet and press flat with you fingers.  You will probably need to wipe your hands part way through doing this as the dough sticks all over your fingers.

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 ;-)

 Mmm, 'soft and chewy' or 'crisp and crunchy'...what's your pleasure?

 Whatever it may, you are sure to love these cookies!

Have a great weekend! 

And thanks for stopping by today!

XOXO,