When I saw a version of this recipe on Instagram a few weeks back, I was intrigued. It seems that more and more people are avoiding gluten for various reasons and for that reason, I am looking for some gluten-free recipes to keep in my back pocket.
The fact that this recipe has few ingredients and was super simple was a draw. I prefer brown sugar for cookies, but some versions use coconut sugar, maple syrup or honey. The texture is somewhat like a macaroon without the coconut, and you can add mix-ins like chocolate chips, raisins or chopped nuts if desired. I like the fact that this recipe makes a small batch, but you can certainly double it if you have a larger crowd.
Almond Cookies
Makes about 9 cookies
1 cup almond flour
3 tablespoons brown sugar
½ teaspoon baking powder
Pinch fine salt
¼ teaspoon almond extract
¾ teaspoon vanilla extract
1 tablespoon water
Heat your oven to 350 degrees F. Line a baking tray with parchment.
Mix all the ingredients in a medium bowl until the texture is uniform and the dough holds together.
Drop the mixture by heaping teaspoons onto the baking tray — you may need to scrunch the cookies with your hands a bit to get them to form a round shape. Bake for 13 minutes until the cookies are golden brown at the edges.
Cool and enjoy.