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.

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