Gluten-Free Flourless Almond Cookies



Not only do these flourless almond cookies bear such striking resemblance in appearance to the almond cookies which you can get from local Chinese bakeries*, they also take after their Chinese cousins’ in terms of texture. The difference is that these cookies co

These cookies are crunchy, yet not dry or hard. Sweetened with brown sugar and honey as opposed to white sugar, the cookies are not cloyingly sweet. The brown sugar helps keep the cookies somewhat moist, and the honey, being an inverted sugar, also helps keep the cookies from being too hard and brittle.

This recipe requires that you use natural, unsweetened, and unsalted almond butter. (You can make your own by grinding up raw, skin-on almonds in a food processor until you get semi-smooth almond butter. Whether you make your own almond butter or use store-bought almond butter, be sure to discard the oil that collects on the top of the butter before measuring or weighing it for the recipe.

Flourless Almond Cookies
Makes 1 1/2 dozens of 3.5-inch cookies
Printable Version


12 ounces (1 1/2 cups) natural, unsweetened and unsalted almond butter
3/4 cup (packed) brown sugar
1 large whole egg and 1 egg yolk
2 tablespoons honey
1/2 teaspoon salt
1 teaspoon baking soda
whole blanched almonds for decoration

  • Preheat the oven to 350° F. Line two cookie sheets with parchment paper; set aside.
  • With an electric mixer, blend together all ingredients until you get a sticky and somewhat greasy mass.
  • Make 18 balls, about 1 1/2 inches in diameter, out of the batter. Flatten each ball and shape it into a smooth-edged little hockey puck with approximately 1.5 inches in diameter.
  • Arrange the hockey pucks onto the prepared cookie sheets. Keep in mind that, containing a considerable amount of (good) fat, each 1.5-inch hockey puck will spread into a 3.5-inch disk, so allow enough space between the cookies so they don’t run into each other.
  • Embed one blanched almond into each hockey puck, right in the middle.
  • Place the cookie sheets on the racks, positioned in the middle of the oven, and bake for 12-15 minutes or until the cookies turn medium blond, rotating the pan once half-way through to ensure even browning.
  • Remove the cookies from the oven and let them cool completely right on the pans. Store the cooled cookies in an airtight container.
  • *Even more so with yellow food dye added. But I just don’t see the point.

    5 Responses to Gluten-Free Flourless Almond Cookies

    1. Arwen from Hoglet K August 29, 2010 at 7:22 am #

      Wow, they’re based almost entirely on almond butter! I haven’t seen a gluten free recipe like this before. Have you made them on peanut butter too?

    2. Christie @ Fig and Cherry September 3, 2010 at 8:05 am #

      Yum! I love the way you’ve made them all so perfectly round – mine never turn out so neat! 😉

    3. Anonymous March 30, 2011 at 10:54 pm #

      (I’m Elaine!)

      I’ve made these about 3-4 times now and I can’t thank you enough for this fab recipe!!

      I’ve been using whole, raw, unsalted almonds and pulverize them in my grinder to make almond flour (instead of using almond butter).

      Sometimes I’ll let it go a little longer to get a less fluffy consistency (so the almond flour clumps a little). I may put in a heaping tablespoon of peanut butter or almond butter and find using 2 cups of my homemade almond flour is best.

      But if you want to make your own almond flour, you can do so cheaply, like this, and not need to buy the almond butter for baking – for those that use it for toast, etc. (just a hint for y’all)

      I also use one tbsp of the honey and one tbsp of agave nectar and use the Splenda brown sugar blend to cut down on the sugar.

      I also use this as a base for a chocolate cookie recipe – using cocoa powder (which is good for you) and maybe a heaping tablespoon of nutella.

      What’s also great is, if you have a spring-action cookie scoop – you just spray it with Pam and that’ll get you through about three cookies – then spray again. Otherwise, it gets really sticky. But with the Pam, the dough comes right out!! (and does not alter the taste, at all –
      I used Pam olive oil spray)

      Oh! And I sprinkle the tops lightly with just a tad of sugar (sometimes suger/cinnamon blend) and that seems to help the tops get nice and crackly. Hope these tips help others. This is such a great recipe! Following the measurements is key — and they turn out just like the pics! I LOVE when that happens! :)))

      (in fact….i have some baking…right now!) 😉

    4. Leela March 30, 2011 at 11:05 pm #

      Elaine – (Bowing in gratitude in your direction) Thank you so much for dropping by and sharing with us these tips. Now I want to make a batch myself!

    5. Judy October 15, 2011 at 12:23 am #

      These look delicious! I can’t wait to try them.